Authentic Finnish Elk Burger with Rustic Beetroot Mayo

There is something inherently primal and satisfying about cooking game meat over an open wood fire. This Finnish Elk Burger recipe brings the rugged spirit of the Nordic wilderness directly to your backyard, utilizing the exceptional searing capabilities of the Arteflame grill. Unlike standard beef, elk offers a leaner, richer flavor profile that pairs beautifully with the sweet, earthy notes of root vegetables. In Finland, beetroot is a staple, often pickled or roasted, and here it transforms a standard condiment into a vibrant, purple gastronomic delight.

By using the Arteflame’s flat cooktop, you can achieve that restaurant-quality crust on the burger while simultaneously toasting your buns and grilling onions without flare-ups charring the meat. This recipe isn't just about sustenance; it is a celebration of forest flavors. The combination of the savory, slightly gamey elk meat with the creamy, tangy beetroot mayo creates a balance that is sophisticated yet comforting. Whether you are an avid hunter or simply a lover of gourmet grilling, this burger will redefine your expectations of what a barbecue can be.

Ingredients

The Elk Patties

• 1 lb (450g) Ground Elk meat (substitute with Venison or lean Bison if unavailable)
• 2 tbsp Unsalted butter (melted, for mixing) or Beef Tallow
• 1 tsp Sea salt
• 1 tsp Freshly cracked black pepper
• 1/2 tsp Juniper berries, crushed (optional for extra Nordic flair)
• 4 Brioche or Potato buns
• 2 tbsp Butter (for toasting buns)

The Beetroot Mayo

• 1/2 cup High-quality Mayonnaise
• 1/2 cup Pickled beetroots, finely diced
• 1 tsp Honey
• 1 tsp Lemon juice
• Salt and pepper to taste

Toppings

• 1 Red onion, sliced into rings
• 1 cup Fresh Arugula or baby spinach
• 4 slices Jarlsberg or Cheddar cheese (optional)
• Pickled cucumber slices

Instructions

Step 1: Prepare the Beetroot Mayo

1. Begin by draining the pickled beetroots well to prevent the sauce from becoming too watery. Finely dice the beets into small cubes.
2. In a medium mixing bowl, combine the mayonnaise, diced beetroots, honey, and lemon juice.
3. Stir well until the mixture turns a vibrant pink-purple color. Season with a pinch of salt and pepper to taste.
4. Refrigerate the mayo for at least 20 minutes before serving to allow the flavors to meld together.

Step 2: Prepare the Elk Patties

1. Place the ground elk meat in a large bowl. Since elk is very lean, pour in the melted butter or tallow to add fat content, which ensures a juicy burger.
2. Add the sea salt, cracked black pepper, and crushed juniper berries.
3. Gently mix with your hands just until combined. Do not overwork the meat, or the texture will become tough.
4. Form the meat into 4 equal-sized patties, making them slightly wider than your buns as they will shrink slightly during cooking. Press a small dimple in the center of each patty to prevent puffing.

Step 3: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Allow it to burn down until the center grate is extremely hot and the flat steel cooktop reaches a medium-high searing temperature (around 400°F-450°F).
2. Lightly oil the cooktop surface with a high-heat oil like grape seed oil or canola oil to prepare it for the meat.

Step 4: Grill the Onions and Buns

1. Place the sliced red onions on the flat cooktop. Grill them until they are softened and slightly caramelized, moving them to a cooler zone if they brown too quickly.
2. Butter the cut sides of the buns and place them face down on the outer edge of the cooktop. Toast until golden brown and crisp, then set aside.

Step 5: Sear the Burgers and Assemble

1. Place the elk patties directly onto the hottest part of the flat cooktop. Sear for 3-4 minutes per side for medium-rare to medium doneness. Avoid pressing down on the patties to keep the juices inside.
2. If using cheese, place a slice on each patty during the last minute of cooking. You can cover them with a basting dome to melt the cheese quickly.
3. To assemble, spread a generous layer of beetroot mayo on the bottom bun. Add a bed of arugula, then the elk patty, followed by the grilled onions and pickles. Top with the bun lid and serve immediately.

Tips

Working with game meat requires a slightly different approach than handling standard beef. Because elk is incredibly lean, it dries out faster than you might expect. The secret to a juicy elk burger is to not overcook it; aim for an internal temperature of 130°F to 135°F (medium-rare). If you prefer your burgers well-done, consider mixing 20% pork fat or beef bacon into the grind to keep it moist.

When using the Arteflame, utilize the different heat zones smartly. Sear the meat close to the center fire for that delicious Maillard reaction, but move the onions and buns toward the outer edges where the heat is gentler. If your beetroot mayo feels too chunky, you can pulse it in a food processor for a smoother, pink sauce, though the diced texture adds a nice rustic crunch that compliments the tender meat.

Variations

This Nordic-inspired recipe is versatile and can be adapted to suit different palates or ingredient availability. While elk is the star, the beetroot mayo pairs wonderfully with other proteins. Here are a few ways to twist the recipe while keeping the spirit of the dish alive:

• The Blue Cheese Twist: Replace the Jarlsberg with crumbled Blue Cheese or Gorgonzola. The pungent, salty cheese contrasts perfectly with the sweet beetroot.
• The Forest Mushroom Burger: Sauté wild mushrooms (like chanterelles or porcini) in butter on the cooktop and pile them on top of the patty.
• The Rye Experience: Swap the brioche buns for dark Rye bread or toasted sourdough for a truly authentic Finnish sandwich experience.
• Meat Substitution: If you cannot find elk, a mix of 50% ground beef and 50% ground lamb mimics the rich flavor profile of game meat nicely.
• Spicy Kick: Add a tablespoon of horseradish to the beetroot mayo for a sinus-clearing kick that cuts through the richness of the meat.

Best pairings

To fully enjoy this Finnish elk burger, your beverage and side dish choices should complement the earthy and gamey notes of the meal. You want flavors that can stand up to the richness of the elk without overpowering the delicate sweetness of the beetroot mayo.

• Drink: A dark lager, porter, or a brown ale works exceptionally well with game meat. If you prefer wine, opt for a Pinot Noir or a Syrah, which have enough body and spice to match the elk.
• Side: Roasted root vegetables are a natural pairing. Throw some carrots, parsnips, and potatoes on the Arteflame cooktop while the burgers sear.
• Salad: A cucumber salad with dill and vinegar (Pressgurka) provides a crisp, acidic contrast to the savory burger.

Conclusion

The Finnish Elk Burger with Beetroot Mayo is more than just a meal; it is an introduction to the bold, clean flavors of Nordic cuisine. By utilizing the Arteflame grill, you elevate the natural taste of the elk, achieving a sear that stovetop cooking simply cannot replicate. The vibrant color of the beetroot mayo adds a visual pop that makes this dish a showstopper at any backyard gathering.

Whether you are looking to expand your culinary horizons or simply want to try a healthier, leaner alternative to the traditional beef burger, this recipe delivers on all fronts. Gather your ingredients, light your fire, and prepare to enjoy a burger that is rustic, refined, and undeniably delicious. It is a perfect way to bring a taste of the wild into your home cooking rotation.