Entree: Svalbard and Jan Mayen – Northern Culinary Region – Svalbard Reindeer Burger (Pan-fried ground reindeer patties seasoned with juniper, served as burgers with Nordic preserves and rustic accompaniments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 25 min

Total 45 min

Ingredients

- 1 lb (454 g) ground reindeer (or lean venison)
- 1 small yellow onion, finely diced, about 4 oz (115 g)
- 1 large egg, about 50 g
- 1/2 cup (60 g) plain breadcrumbs
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) crushed juniper berries, lightly crushed in a mortar
- 1/2 tsp (2.5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) butter or oil for frying
- 4 burger buns (or rustic rolls)
- 4 tsp (20 g) lingonberry or cloudberry jam (about 1 tsp (5 g) per bun) — for serving
- 4 slices pickled cucumber or thinly sliced dill pickles (for serving)
- 4 leaves crisp lettuce or a handful arugula (for serving)
- Optional: 4 slices cheese, each about 1 oz (28 g)

Instructions

1. In a large bowl combine ground reindeer, finely diced onion, egg, breadcrumbs, Dijon mustard, Worcestershire sauce, crushed juniper, 1/2 tsp (2.5 g) sea salt, and 1/2 tsp (2.5 g) black pepper. Mix gently until just combined; avoid overworking the meat.
2. Divide mixture into 4 equal portions and form into patties about 3/4 inch (2 cm) thick. Place patties on a plate, cover, and refrigerate for 20–30 minutes to firm up.
3. Heat 2 tbsp (30 ml) butter or oil in a heavy skillet over medium-high heat. When hot, add patties and sear 3–4 minutes on the first side until a brown crust forms.
4. Flip patties and cook another 3–4 minutes for medium-rare to medium (internal temperature about 145°F/63°C), longer if you prefer well done. If using cheese, place a slice on each patty in the last minute of cooking and cover to melt.
5. Toast buns lightly in the skillet or oven if desired. Assemble burgers with lettuce or arugula on the bottom bun, place the reindeer patty, add pickled cucumber, and top with 1 tsp (5 g) lingonberry or cloudberry jam before closing the bun.
6. Serve immediately with extra jam on the side and roasted potatoes or simple fries typical of northern Norwegian/Svalbard fare.