Swedish-Style Grilled Elk Burgers

Introduction

These Swedish-style grilled elk burgers bring out the rich, hearty flavors of elk meat, complemented by classic Swedish toppings. Cooking on the Arteflame grill ensures a perfect steakhouse-quality sear, locking in all the juices while creating an irresistible crust. The reverse-searing method guarantees juiciness and tenderness, making each bite an unforgettable experience.

Ingredients

• 2 lbs ground elk meat
• 1 egg
• 1/4 cup breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1/2 tsp ground allspice
• 2 tbsp butter
• 4 hamburger buns
• 1/2 cup lingonberry jam
• 1 small red onion, thinly sliced
• 1/4 cup pickled cucumbers
• 1/4 cup mayonnaise
• 1/2 tsp Dijon mustard

Instructions

Step 1: Fire up 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 the soaked napkins.
3. Light the paper and allow the fire to build for about 20 minutes until the grill is ready for cooking.

Step 2: Prepare the elk burgers

1. In a large bowl, mix ground elk meat, egg, breadcrumbs, salt, black pepper, Worcestershire sauce, and ground allspice.
2. Gently shape the mixture into four equal-sized patties.

Step 3: Sear the elk burgers

1. Place the elk patties on the center grill grate of the Arteflame grill at 1,000°F.
2. Sear each side for 2 minutes to create a perfect crust.
3. Move the burgers to the flat cooktop to finish cooking to the desired doneness (125°F for medium-rare, 135°F for medium).
4. Remove the patties from the grill when they are 15°F below the final temperature (they will continue cooking after removal).

Step 4: Grill the buns and toppings

1. Spread butter on the hamburger buns.
2. Place the buns cut-side down on the outer section of the cooktop and toast until golden brown.
3. Briefly warm the lingonberry jam and pickled cucumbers on the griddle to enhance their flavors.

Step 5: Assemble the burgers

1. Mix mayonnaise and Dijon mustard.
2. Spread the mayonnaise-mustard mixture on one side of each bun.
3. Place the elk patties on the buns, followed by red onion slices, grilled pickled cucumbers, and a generous spoonful of lingonberry jam.

Tips

• Let the elk patties rest for 5 minutes after grilling to allow juices to redistribute.
• Use butter instead of oil for grilling to enhance the taste.
• Serve with crispy grilled potatoes for a complete meal.

Variations

1. Spicy Elk Burger: Add 1 tsp cayenne pepper and top with grilled jalapeños.
2. Cheesy Swedish Elk Burger: Melt Havarti cheese over the patties in the last minute of grilling.
3. Mushroom Lovers Elk Burger: Grill wild mushrooms on the griddle and add them as a topping.
4. Bacon Wrapped Elk Burger: Wrap each patty with bacon before searing.
5. Garlic Butter Elk Burger: Brush patties with garlic butter after searing for extra richness.

Conclusion

Grilling elk burgers on the Arteflame grill guarantees the perfect balance of juiciness and flavor. The unique Swedish toppings add a tangy-sweet contrast that elevates the dish. Whether you’re hosting a backyard barbecue or treating yourself to a gourmet burger, this recipe delivers a meal your guests will remember.

Best Pairings

• Crispy Grilled Potatoes
• Swedish-Style Cucumber Salad
• Dark Lager or Swedish Aquavit
• Grilled Asparagus with Butter
• Roasted Beet Salad