Finnish Reindeer Burger from Ramsay Around The World

The First Time I Got This Burger Wrong…

The first time I tried a reindeer burger?
Let’s just say it ended in a dry, crumbly mess and a serious dent in my confidence.

I didn’t preheat the pan properly.
I overworked the meat like I was making meatloaf.
And worst of all?
I just slapped it together like a regular burger without respecting the layering.

After digging into Gordon’s method, the lightbulb went off:
It’s not just about cooking meat — it’s about staging heat, fat, moisture, and texture at every layer.

Why This Works (And Why Most Burgers Fall Flat)

Here’s where people mess up:

• Cold pans = gray burgers with no crust.
• Overmixing the meat = tough, dry bites.
• Sloppy build = soggy buns, bland bites.

This method flips all that:

• High heat first for a crust you can actually taste.
• Gentle meat handling for maximum juiciness.
• Strategic layering to keep everything crisp, buttery, and sharp.

You’re not building a burger — you’re building a structure.

Ingredients That Actually Matter

For the Burger:

• 5 oz ground reindeer (or venison if needed)
• 3 oz ground smoked reindeer (or smoked venison)
• 1 egg
• Olive oil
• Kosher salt
• Fresh cracked black pepper
• 1 cup chanterelle mushrooms, cleaned
• 1 small yellow onion, sliced into thick rounds
• Unsalted butter
• 2 slices gouda cheese
• 1 brioche bun, sliced and toasted
• Mayonnaise
• Dijon mustard
• Butter lettuce leaves
• Flaky salt
• 1 large tomato, sliced

How To Make Gordon Ramsay’s Finnish Reindeer Burger

Step 1: Preheat That Pan Properly

Crank your cast iron skillet over medium-high and just leave it there for 15 minutes.
Hot enough that a drop of water dances.

Step 2: Form the Patty

Mix your ground reindeer and smoked reindeer with 1 egg, 1 tsp olive oil, a pinch of kosher salt, and black pepper.
Be gentle. Combine just until it holds together.
Shape into a thick patty.

Step 3: Start Cooking

Add olive oil to the skillet.
Place the burger on one side.
Add your chanterelle mushrooms to a clean space in the skillet — season lightly.

Step 4: Grill the Onions

Drop the onion slices into the remaining space.
Toss in a pat of butter and let it melt underneath the onions.

Step 5: Flip and Melt

Flip the burger when a crust forms underneath.
Lay your gouda slices over the burger.
Flip the onions once they brown nicely.

Cover the skillet with a lid to trap the heat and melt the cheese properly.

Step 6: Build the Bun

Spread a thin layer of mayo and Dijon mustard on the bottom half of the toasted brioche.
Add lettuce, a spoonful of mushrooms, a pinch of flaky salt, and 1–2 tomato slices.

Step 7: Baste the Burger

Remove the lid. Add a chunk of butter to the skillet.
Tilt the pan and spoon that hot melted butter over the burger for the glossiest, juiciest finish.

Step 8: Assemble and Finish

Place the burger on the tomato, pile on the grilled onions, and crown it with the top bun.
Eat immediately while everything’s still hot and melting together.

What Gordon Ramsay Would Tell You About This Burger

“Respect the heat. Respect the meat.”
No half-cold pan or you’ll lose every bit of flavor.

“Fat is flavor.”
Don’t be scared of butter — basting makes magic.

“Layer with thought, not habit.”
Order matters. Lettuce and tomato protect the bun. Mushrooms bring earthy depth before the meat even hits.

“Timing is everything.”
Don’t let a finished burger sit — serve it straight off the heat.

What I Got Wrong (And How I Fixed It)

• Pale Burger: Now I preheat my pan religiously.
• Tough Patty: I stopped overmixing and started treating the meat gently.
• Mushy Bun: Fixed by layering properly — lettuce always goes under wet toppings.
• Dry Mushroom Mess: Now I cook mushrooms separately with care, not like an afterthought.

Variations That Actually Work

• Beef Substitute: If you can’t find reindeer or venison, a mix of beef and lamb works really well.
• Swiss Instead of Gouda: If you want a nuttier flavor, go with aged Swiss cheese.
• Truffle Touch: Drizzle a tiny bit of truffle oil over the mushrooms for an upscale hit.
• Crispy Prosciutto Bonus: Add a layer of crisped prosciutto under the cheese for an extra salty snap.

(⚡ Just don’t add too many sauces or it’ll overwhelm the smoky meat.)

Pro Tips That Change Everything

• Room Temp Meat: Let your patty sit out 15 minutes before cooking — cooks more evenly.
• High, Even Heat: You need that cast iron heat to get a crust without overcooking inside.
• Cover To Melt: A quick lid trap melts the gouda without turning your burger into leather.
• Don’t Smash the Patty: Pressing down wastes all the juices you just worked for.

Storage + Leftover Moves

• Fridge: Store the cooked patty in an airtight container separately.
• Buns & Toppings: Keep them separate and dry.
• Freezer: Freeze cooked patties only. Wrap tight in plastic and foil. Good for up to 2 months.
• Reheat: Bring patties to room temp first. Then skillet-sear with a touch of butter until warmed through.

FAQs

Q: Can I use regular mushrooms instead of chanterelles?
A: Definitely — creminis or shiitakes are a solid backup.

Q: What’s a good cheese swap if I can’t find gouda?
A: Fontina or havarti — both melt beautifully and bring buttery flavor.

Q: Can I grill the burger instead of pan-searing?
A: Yes, but baste it with butter after grilling for the same juicy finish.

Q: Can I skip the egg?
A: If your meat is high-fat enough, yes — but the egg helps bind lean game meat.

Try More Recipes:

• Gordon Ramsay Salmon Burger Recipe 
• Gordon Ramsay Chicken Burger Recipe
• Gordon Ramsay Wagyu Burger Recipe