Norrland venison burgers

4-6 servings

Västerbottensost has a powerful taste that harmonises with the game. Serve with aioli, home-made chips and your own favourite trimmings.

Venison burgers

700 g venison (or minced beef)
50 g fried bacon
2 tsp roasted and crushed juniper berries
A pinch of coarsely ground black pepper
A little rock salt

Burger buns

200 ml milk
100 ml water
25 g yeast
2 tsp salt
1 tbsp granulated sugar
4 tbsp rapeseed oil
900 ml wheat flour
1 egg
100 g grated Västerbottensost

Venison burgers: Finely chop the bacon and mix with the venison, roasted and crushed juniper berries and pepper. Divide the meat into six equal pieces and shape into regular burgers. Brush the burgers with oil and season with rock salt. Barbecue on a high heat, turning the burgers when they have dark griddle marks. Finally, add a slice of Västerbottensost and let it melt with the heat of the burger.

Burger buns: Heat the milk and water to 37 °C and pour into a dough mixer. Crumble in the yeast and add salt, sugar and oil. Mix in the flour until the dough is smooth. Then add the egg and grate in the cheese. Work the dough in the dough mixer for about 10 minutes at the lowest speed. Tip the dough out of the bowl onto a clean board and knead it with 1–2 tbsp wheat flour to stop it sticking to the board. Divide the dough into 10–12 equal pieces and knead into round buns. Spread them on a greased baking tray 4 cm apart and leave to rise under a tea towel for 30–45 minutes. Bake at 220 °C in a fan oven for 10–15 minutes.

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