Grill & BBQ
Sven's Wild & Blue Burger with Blue Cheese and Lingonberries
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Juicy game meat, creamy blue cheese, sweet-tart lingonberries and slowly caramelized red onions in a toasted brioche bun. This burger pairs bold wild meat with creamy blue cheese and the fruity sweetness of lingonberries. Caramelized red onions, a tangy lingonberry mayonnaise and a little lamb's lettuce or arugula round it off. The result is hearty, fruity and special – like a good restaurant special, yet straightforward on the grill, plancha or in a pan.
Timing
- Preparation: 25 minutes
- Cooking time: 25 minutes
- Total time: 50 minutes
Estimated nutrition
per piece · Calculated for 4 pieces.
- Energy
- ≈ 990 kcal
- Protein
- ≈ 56.9 g
- Carbohydrates
- ≈ 50.9 g
- Fat
- ≈ 61.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- a little oil for frying · ≈ 10 g
- 2 large red onions · ≈ 200.0 g
- 1 tbsp butter · ≈ 13.65 g
- 1 tsp brown sugar · ≈ 4.0 g
- 1 tbsp dark balsamic vinegar · ≈ 15.0 g
- 1 tsp Dijon mustard · ≈ 5.0 g
- 1 tsp lemon juice · ≈ 5.0 g
- a little butter for toasting the buns · ≈ 10 g
- 600 g game mince, for example venison or roe deer · ≈ 600 g · Assumed quantity / reference product
- 1 tsp Worcestershire sauce · ≈ 5.0 g
- 3 tbsp lingonberries from a jar · ≈ 45 g
- 4 brioche burger buns · ≈ 300 g
- 160 to 200 g mild to strong blue cheese · ≈ 180 g · Assumed quantity / reference product
- 80 g lamb's lettuce or arugula · ≈ 80 g · Assumed quantity / reference product
- 4 extra tsp lingonberries · ≈ 20 g
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Unspecified frying oil: 10 g assumed per recipe.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the game patties:
- 600 g game mince, for example venison or roe deer
- 200 g fatty beef mince
- 1 tsp Worcestershire sauce
- 4 juniper berries, very finely crushed
- salt
- black pepper
- a little oil for frying
- Note: If you are using well-marbled or pre-mixed game mince, you can use 800 g of that instead.
- For the caramelized onions:
- 2 large red onions
- 1 tbsp butter
- 1 tsp brown sugar
- 1 tbsp dark balsamic vinegar
- a pinch of salt
- For the lingonberry mayonnaise:
- 100 g mayonnaise
- 3 tbsp lingonberries from a jar
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- black pepper
- a small pinch of salt
- Also:
- 4 brioche burger buns
- 160 to 200 g mild to strong blue cheese
- 80 g lamb's lettuce or arugula
- 4 extra tsp lingonberries
- a little butter for toasting the buns
- Suitable cheeses: Bavaria Blu, Gorgonzola dolce, Saint Agur or another good melting blue cheese (preferably Bavaria Blu or Gorgonzola dolce)
Instructions
- Lingonberry mayonnaise: mix the mayonnaise, lingonberries, Dijon mustard and lemon juice. Season with black pepper and a small pinch of salt. Chill until needed.
- Caramelize the onions: halve the red onions and slice into fine strips. Melt the butter over medium heat. Cook the onions with a pinch of salt for about 10 to 12 minutes until soft. Add the brown sugar and let it caramelize lightly. Deglaze with balsamic vinegar and cook until the liquid has almost completely evaporated. Keep warm.
- Prepare the patties: loosely mix the game and beef mince. Add the Worcestershire sauce and crushed juniper. Do not knead for too long. Shape four equal patties of about 200 g each. Press the centre slightly so they stay even while cooking. Chill until cooking.
- Toast the buns: lightly butter the cut sides of the brioche buns. Toast on the grill plate or in a pan until golden brown. Set aside.
- Cook the game patties: heat the grill plate, plancha or pan until very hot. Lightly oil the patties and place on the hot surface. Season with salt and pepper just before or during cooking. Fry for about 3 to 4 minutes per side, depending on thickness. Do not keep moving or pressing the patties flat.
- Melt the cheese: after flipping, spread the blue cheese over the patties. Optionally cover with a burger cloche or heatproof lid so the cheese melts evenly. Cook the patties through completely and safely without drying them out unnecessarily.
- Build the burger: spread the bottom bun generously with lingonberry mayonnaise. Add lamb's lettuce or arugula. Place the wild patty with melted blue cheese on top. Add caramelized onions and a small extra dollop of lingonberries. Lightly spread the top bun with sauce, close and serve immediately.
