Reindeer Burger

Instructions

1. 1

   Make the Lingonberry Aioli

   In a small bowl, whisk together mayonnaise, lingonberry preserves, minced garlic, lemon juice, and a pinch of salt. Cover and refrigerate for at least 20 minutes to allow flavors to blend.

2. 2

   Caramelize the Onions

   Melt butter in a skillet over medium-low heat. Add sliced red onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and sweet. Season with a pinch of salt and set aside.

3. 3

   Prepare the Patties

   In a large bowl, combine ground reindeer with ground pork fat, crushed juniper berries, thyme, pepper, and salt. Mix gently until just combined. The added fat is crucial for juiciness since reindeer is very lean.

4. 4

   Form the Patties

   Divide the mixture into 4 equal portions and form into patties about 3/4 inch thick. Press a slight indentation in the center of each. Let patties rest at room temperature for 10 minutes.

5. 5

   Preheat Grill or Skillet

   Heat your grill to medium-high heat or place a cast iron skillet over medium-high heat. If using a skillet, add a thin layer of oil. You want high heat for a good sear.

6. 6

   Cook the Patties

   Cook patties for 4-5 minutes per side for medium (internal temp of 145°F). Game meat is best served medium to medium-rare to prevent dryness. Add Gruyere cheese in the last minute of cooking and cover to melt.

7. 7

   Toast the Buns

   Butter the cut sides of the oat-topped buns and toast on the grill or in a separate pan until golden brown, about 1-2 minutes.

8. 8

   Rest and Assemble

   Let patties rest for 2 minutes. Spread lingonberry aioli generously on both bun halves. Layer the bottom with arugula, then the cheesy patty, caramelized onions, and more aioli. Top with the bun.

9. 9

   Serve

   Serve immediately with your favorite Alaskan sides - perhaps some roasted root vegetables or wild rice. The sweet-tart aioli perfectly complements the gamey richness of the reindeer.