Description
Bring a delicious bite of Sweden to your summer’s grill with venison burgers complete with juniper berries and cheesy Västerbottensost buns.
Ingredients
Scale
Venison Burgers
- 700 g (1.5 pounds) venison (or minced beef)
- 50 g (1.7ounces) fried bacon
- 2 tsp roasted and crushed juniper berries
- A pinch of coarsely ground black pepper
- A little rock salt
- Cheese, Västerbottensost
Burger buns
- 200 ml (6.75 fluid ounces) milk
- 100 ml (3.4 fluid ounces) water
- 25 g (0.88 ounces) yeast
- 2 tsp salt
- 1 tbsp granulated sugar
- 4 tbsp rapeseed oil
- 900 ml (30 ounces) wheat flour
- 1 egg
- 100 g (3.5 ounces) grated Västerbottensost
Instructions
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 (428F) in a fan oven for 10–15 minutes.
- Category: Main
- Cuisine: Swedish