Finnish Elk Burger with Beetroot Mayo

Introduction

Enjoy the rich, gamey flavor of Finnish elk with this juicy elk burger, grilled to perfection on the Arteflame. This recipe features a perfectly seared elk patty, served on hearty rye buns with creamy beetroot mayo for an authentic Nordic touch.

Ingredients

• 1 lb ground elk meat
• 1/4 cup breadcrumbs
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp Dijon mustard
• 2 tbsp butter
• 4 rye burger buns
• 1/2 cup mayonnaise
• 1/4 cup grated beetroot
• 1 tbsp lemon juice
• 1 tsp horseradish
• 4 lettuce leaves
• 4 slices red onion
• 4 slices pickles

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over top of the soaked napkins.
3. Light the napkins and let the fire burn for about 20 minutes until the grill is ready for cooking.

Step 2: Make the Beetroot Mayo

1. Mix mayonnaise, grated beetroot, lemon juice, and horseradish in a bowl.
2. Set aside for the flavors to meld while you prepare the burgers.

Step 3: Form the Elk Patties

1. In a bowl, combine ground elk meat, breadcrumbs, egg, salt, black pepper, garlic powder, and Dijon mustard.
2. Mix gently and form into four equal-sized patties.

Step 4: Sear the Elk Patties

1. Place a pat of butter on the center grill grate.
2. Sear each patty for 1-2 minutes per side on the center grill grate at 1,000°F to lock in the juices.
3. Move the patties to the flat cooktop to finish cooking until they reach an internal temperature of 130°F (for medium-rare) or 140°F (for medium).
4. Remove the patties from the grill when they reach 15°F below your desired doneness, allowing them to finish cooking off the grill.

Step 5: Toast the Rye Buns

1. Place the rye buns cut-side down on the flat cooktop.
2. Toast until golden brown and slightly crisp.

Step 6: Assemble the Burgers

1. Spread beetroot mayo on the bottom half of each toasted bun.
2. Place a lettuce leaf, followed by an elk patty, red onion slice, and pickles.
3. Top with the other half of the rye bun and serve immediately.

Tips

• Use room temperature meat to ensure an even sear.
• Do not press down on the patties while cooking to retain juiciness.
• Let the patties rest for at least 5 minutes before assembling.

Variations

• Spicy Finnish Elk Burger: Add a teaspoon of smoked paprika and a pinch of cayenne pepper to the elk patty mixture for extra heat.
• Cheesy Elk Burger: Melt a slice of smoked gouda or cheddar over the patties during the last minute of cooking.
• Mushroom Swiss Elk Burger: Saute mushrooms directly on the flat cooktop and top the patties with Swiss cheese before serving.
• Scandinavian Herb Elk Burger: Mix fresh dill and thyme into the elk meat for an herby twist.
• Blue Cheese Elk Burger: Crumble blue cheese into the burger mixture and serve with caramelized onions.

Conclusion

The Finnish Elk Burger is a delicious, hearty meal that showcases the depth of elk meat paired with rich, creamy beetroot mayo. By using the Arteflame grill, you get an incredible sear that locks in the juices for a burger that’s bursting with flavor. Whether enjoyed on its own or with one of the many variations, this dish is sure to impress.

Best Pairings

• Side: Grilled root vegetables like carrots and parsnips.
• Drink: Finnish lingonberry juice or a smoky rye whiskey.
• Dessert: Warm Finnish pulla bread with cinnamon and cardamom.