Finnish Reindeer Burger from Gordon Ramsay Around The World
Ingredients
- 5 ounces ground reindeer (venison works as well)
- 3 ounces ground smoked reindeer (venison works as well)
- 1 egg
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 cup chanterelle mushrooms, cleaned
- 1 small yellow onion, sliced into ½-inch rounds
- Unsalted butter
- 2 slices gouda cheese
- 1 brioche bun, sliced and toasted on both sides
- Mayonnaise
- Dijon mustard
- Butter lettuce leaves
- Flaky salt
- 1 large tomato, sliced
Instructions
Fire Up the Flavor
- Start by heating a large cast iron skillet over medium-high heat. Don’t rush this part—let it heat for a solid 15 minutes. You want that pan sizzling hot to develop a deep, flavorful crust on the burger.
Craft the Perfect Patty
- In a large bowl, combine the ground reindeer meat with an egg and a teaspoon of olive oil. Season generously with salt and pepper, then roll up your sleeves—it’s time to mix. Use your hands to blend everything together, but don’t overwork the meat! Shape it into a patty, keeping it slightly wider than your bun since it will shrink as it cooks.
Sear Like a Pro
- Drizzle a couple of tablespoons of olive oil into your now-smoking-hot skillet. Carefully place the patty on one side, letting it develop a rich, golden-brown crust.On the other side of the pan, toss in the chanterelle mushrooms. Season them lightly with salt and pepper to bring out their natural earthiness.In the remaining empty space, lay down three thick onion rounds. Drop in 3-4 tablespoons of butter and let it melt into a golden pool, coating the onions as they sizzle.