Gold Nugget's Swede burger recipe

Gold Nugget serves up new burgers weekly

GOLDEN VALLEY, Minn. – Burger lovers are striking gold in Minnetonka.

That's where fans of a "good juicy one" get more than a handful of burger options. In fact, they get a new burger creation every single week. 52 different hamburgers a year are offered at Gold Nugget Tavern and Grill.

Gold Nugget Chef Eli Renn stopped by KARE 11 Saturday to share one of his burger recipes. The Swede Burger is a combination of a ground elk patty, topped with a Scandinavian goat cheese called Gjetost, rhubarb ketchup, charred rosemary aioli, arugula and served on a Swedish Limpa bread bun.

Gold Nugget Swede Burger

Ingredients:

1 pound ground elk meat( or ground beef)

1/4 cup fresh parsley, chopped

1/4 cup white onion finely diced

1 teaspoon nutmeg

1 teaspoon cardamom

1/4-pound ham, finely chopped

1/4 pound of Gjetost Norwegian cheese sliced into 2 oz slices

2 cups of fresh arugula

1 cup of Rhubarb Ketchup

1 Cup of Charred Rosemary Aioli

4 Swedish Limpa bread buns (or potato buns)

1/4 cup melted butter

Directions:

Preheat a grill to medium high. Combine the ground elk with diced onion, parsley, nutmeg, cardamom, and ham. Gently form into four 1-inch-thick patties: make an indentation in the center of each.

Grill patties until well marked on the bottom turning once. Flip and top with cheese, and finish cooking until desired temp is reached.

Meanwhile brush buns with butter and grill the buns. Lay buns out with Mayo on the bottom and Rhubarb ketchup on the top. Place arugula on the bottom bun and top with the cheesed fully cooked patty.

Rhubarb Ketchup

Ingredients:

2 pounds rhubarb stalks, cut into 1/2-inch dice

1 yellow onion

1/3 cup ruby port

1/4 cup red wine vinegar

1 cup sugar

Zest of 1 orange, peeled in wide strips

Salt

Directions:

In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil. Remove the pan from the heat and let steep for 30 minutes. Cover and simmer over moderately low heat, stirring often, until the rhubarb is just tender, about 5 minutes. Discard the orange zest. Transfer to a blender and puree. Season with salt.

For more information, visit: Gold Nugget.


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