Swedish Venison Burgers

  • Serves

    serves 4


Loaded with capers, pickles and beets, this recipe is a Swedish classic.


  • 1 lb. ground venison or beef
  • 12 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
  • 12 tsp. freshly ground black pepper
  • 2 eggs, beaten
  • 1 clove garlic, finely chopped
  • 12 medium yellow onion, finely chopped
  • 6 Tbsp. unsalted butter, 2 tbsp. diced
  • 2 Tbsp. finely chopped flat-leaf parsley


Step 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.

Step 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.

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