Rather than making patties I made it as a meat loaf, cooked at 375 degrees. It was a grand success
Swedish Venison Burgers
Loaded with capers, pickles and beets, this recipe is a Swedish classic.
1 lb. ground venison or beef
1/2 cup bread crumbs
5 tbsp. finely chopped pickled red beets,
plus 2 tbsp.juice
3 tbsp. finely chopped dill pickles
2 tbsp. capers, chopped
2 tbsp. dark beer
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 eggs, beaten
1 clove garlic, finely chopped
1/2 medium yellow onion, finely chopped
6 tbsp. unsalted
butter, 2 tbsp. diced
2 tbsp. finely chopped flat-leaf parsley
1. In a bowl, combine the venison, bread crumbs, beets with their juice, pickles, capers, beer, salt, pepper, eggs, garlic, onions, and diced butter; mix to combine. Divide the mixture into 8 portions and form 1"-thick patties.
2. Heat 2 tbsp. butter in a nonstick skillet over medium heat. Add half the patties; cook, flipping once, until browned and cooked through, about 5 minutes per side. Wipe out skillet; repeat with remaining butter and patties. Sprinkle burgers with the parsley.
SERVES 4
Ratings & Reviews (2)
With such an unlikely combination of ingredients, it was hard to imagine these burgers would be as good as they were. But they were moist and flavorful. The ingredients complimented the game flavor without overpowering it. They are now a favorite way for us to cook up our ground venison.
Swedish Venison Burgers
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5
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