BIFF A LA LINDSTROM (Swedish venison burgers, for four)

 

1 pound ground venison or beef

½ cup bread crumbs

5 tablespoons finely chopped pickled red beets, plus 2 tablespoons of their juice

3 tablespoons finely chopped dill pickles

2 tablespoons capers, chopped

2 tablespoons dark beer

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 eggs, beaten

1 clove garlic, finely chopped

½ medium yellow onion, finely chopped

6 tablespoons unsalted butter, 2 tablespoons diced

2 tablespoons finely chopped flat leaf parsley

 

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1. In a bowl, combine the venison, bread crumbs, beets with their juice, pickles, capers, beer, salt, pepper, eggs, garlic, onions, and diced butter; mix to combine. Divide the mixture into 8 portions and form 1 inch thick patties.

2. Heat 2 tablespoons butter in a non-stick skillet over medium heat. Add half the patties; cook, flipping once, until browned and cooked through, 3 to 4 minutes per side. Wipe out the skillet; repeat with remaining butter and patties. Sprinkle burgers with the parsley.

 

from Saveur Magazine, January/February, 2009