Grilled reindeer burgers

Instructions

1. 1

   Start with the lingonberry mayo.

2. 2

   Crush the lingonberries with the honey or sugar, leaving a few whole for texture, then stir them into the mayonnaise with a little cracked black pepper if you like.

3. 3

   The truffle mayo is even quicker.

4. 4

   Whisk the mayonnaise and truffle pesto together and season with salt and pepper. You want it rich and unmistakable.

5. 5

   Now the onions, which take the longest.

6. 6

   Heat the olive oil in a large, deep frying pan over low heat.

7. 7

   Add the onions with a generous pinch of salt and cook them slowly for 30–40 minutes, stirring now and then, until soft and golden brown.

8. 8

   Stir in the sugar and balsamic and keep cooking over low heat for another 5 minutes, until sticky and glossy, somewhere between a chutney and a jam.

9. 9

   Get the grill hot.

10. 10

    Season the patties on both sides with salt and black pepper.

11. 11

    Melt the butter or reindeer fat on the grill or in a grill pan over medium heat and cook the patties about 5–10 minutes a side, to the doneness you like.

12. 12

    Just before they come off, lay a slice of smoked cheese on each one and let it melt.

13. 13

    While they cook, split the buns and toast them lightly on the grill or in a toaster.

14. 14

    Spread lingonberry or truffle mayo on the bottom bun, add a lettuce leaf and a tomato slice, then the hot patty with its melted cheese. Spoon the caramelised onions over, add a little more mayo if you want and cap it with the top bun. Eat them hot.