Burgers of minced game meat with homemade dressing
Jonas Legerstam
4
30 minutes
20 minutes
Nordic
Game meat
The seasoning in these burgers works well with the game meat flavor. An underlying spicyness which doesn't take over, but complements. The burger in the picture is made of minced mufflon meat, but any game meat will work well. The homemade dressing is the icing on the cake. The recipe makes four big burgers.
Ingredients
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4 tbsp mayonnaise
1,5 dl sour cream or smetana
1.5 tbsp finely chopped pickles (squeeze out liquid)
1,5 tbsp Bostongurka (a Swedish relish) or another 1,5 tbsp chopped pickles
0.5 finely chopped shallots
0.5 tbsp American ketchup
0.5 tbsp American chili sauce
0.5 tbsp American mustard
0.5 tsp Worcestershire sauce
Salt and black pepper according to taste
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500 g minced mouflon meat or other minced game meat
1 egg, white and yolk
0.5 tsp salt
1 tsp black pepper
0.5 tsp paprika powder
0.5 tsp cayenne pepper
1.5 tbsp American ketchup
1.5 tbsp American chili sauce
1.5 tsp Dijon mustard
1.5 tbsp Worcestershire sauce
1 tsp soy
Instructions
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Mix everything in a bowl. Leave in the fridge for at least 3-4 hours.
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Thaw the mince slowly in the fridge, if it is frozen.
Mix all the ingredients thoroughly in a bowl. Process to a nice smooth batter. The batter may be a little loose and sticky, don't worry, the burgers will come together nice in the frying pan later.
Roll the batter into 4 evenly sized balls, as compact as possible, wet your hands in cold water first so that the minced meat doesn't stick to your hands as easily.
Flatten the balls into burgers, cm-thick, approx. 10 cm in diameter.
Wrap the burgers in plastic foil to keep their shape. Leave to rest in the frige for at least 3-4 hours.
Heat a frying pan with plenty of butter, alternatively a griddle on, for example, a bbq. Place the burgers in the frying pan when the butter is golden brown and has stopped sizzling.
Fry two burgers at a time (or as many as the size of the pan or griddle is permitting), 4-5 min on high heat on each side. Turn only once carefully with a spatula.
Add a slice of cheese after the first turn (if desired).
Serve with the homemade dressing and traditional side dishes. Preferably home-baked or bakery-baked, fresh hamburger buns. Have napkins handy. Depending on which mince is used and the fat content, the burgers can be really juicy, as they should be.
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