Swedish Venison Burgers

Name: Swedish Venison Burgers
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

SAVEUR EDITORS

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

Ingredients

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

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Instructions

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.