Ground / burger

Reindeer smash burgers

Thin reindeer patties pressed onto a screaming hot pan for a lacy brown crust, with halloumi melted on top and raw red onion for bite.

Instructions

Let the reindeer come to room temperature for at least 30 minutes before you cook it.
Divide it into 4 equal portions and press each one gently into a thin, even patty about 1.5 cm thick. Handle it lightly; packed meat makes a dense burger.
Get a cast iron skillet or griddle hot over medium-high heat and add the oil.
Season the tops of the patties well with salt and lay them down with space between them. Cook 2–3 minutes, until a deep crust forms, then flip and put a slice of halloumi on each one. Another 2–3 minutes, until the cheese is golden and melting.
Toast the rolls lightly while the patties rest.
Spread mayonnaise on the cut sides, set a patty on each bottom half, add a second slice of halloumi if you like, then plenty of thinly sliced red onion. Cap them and eat them immediately.

Tips

A little smoked paprika and chopped chives mixed into the meat before shaping gives the patties more depth.
Fresh mozzarella instead of halloumi makes for a milder, creamier burger.

Ground / burger

Reindeer slow-cooked in a cola and cider vinegar barbecue glaze until it shreds, then piled onto soft buns with pickles and mustard.

Ground / burger

Reindeer patties off the grill with melting smoked cheese, slow-cooked red onions and a choice of lingonberry or truffle mayo.

Ground / burger

Small, thick patties of ground reindeer bound with sautéed mushrooms, sour cream and egg. Bake them or fry them, whichever suits the evening.