Recipe below video
1 medium sized pumpkin
2 dl stock (chicken, beef or vegetable)
1 dl steel cut oats
A branch of fresh tarragon
1 clove of garlic
1 dl oats, rolled
1 ripe avocado
3 dl quark
2 fresh sourdough bunns
Smoked sea salt
Fresh ground pepper
Sweet and spicy mustard
Make the avocado cream by cutting the avocado in half and removing the stone. Dig the meat out with a spoon, into a bowl. Squeeze half a lime and add 1,5 dl light quark. Crush with a fork and blend well. Add a good pinch of chili powder and adjust flavours with salt and pepper.
Heat the stock and pour in the steel cut oats. Cook under a lid, on medium heat, for about 15 minutes; letting all the nice stock soak in to the oats.
Place roasted pumpkin and caramelised onions in a bowl, with tarragon. Use a hand blender to make a purée. Add the steel cut oats and the rolled oats and blend well. Add clingfilm to the to of the bowl and let the mix set for about 30 minutes.
Make burgers from the paté and fry in hot pan using olive oil.
Spread some mustard on each side og the buns and fry in hot pan. You wanna get the mustard slightly burned.