VENISON BURGERS
Ingredients
2 large burgers
500g minced venison 1 clove garlic, minced
1 onion, grated and excess liquid removed Salt and ground black pepper
Handful fresh parsley, chopped roughly. 1 egg
Oil for cooking
1 teaspoon fresh thyme or rosemary, roughly chopped
2 slices stale bread, soaked in water and then squeezed to remove all liquid
500g minced venison 1 clove garlic, minced
1 onion, grated and excess liquid removed Salt and ground black pepper
Handful fresh parsley, chopped roughly. 1 egg
Oil for cooking
1 teaspoon fresh thyme or rosemary, roughly chopped
2 slices stale bread, soaked in water and then squeezed to remove all liquid
Method
In a good size mixing bowl add the venison, grated onion, garlic, herbs and seasoning. Mix really well with your hands. Add the egg and bread and mix well to combine. It is essential that you get stuck in so the ingredients are evenly mixed.
When ready divide the mixture in two and mould into nice fat burgers. I always cook a little tester off before moulding the burgers, just to ensure it has the right seasoning. Heat up a fry pan or the BBQ until nice and hot. Season the burgers with a little salt and pepper and a light rubbing of oil and place into the pan.
Let it cook on one side for 3- 5 minutes, turn carefully and cook on the other for a further 3-5 minutes ( it will depend on the thickness of the burger). Serve in a bread bun with some crunchy lettuce, selection of fillings and some beetroot relish. Or as I often do, instead of the bread bun wrap a big crunchy lettuce leaf around it!
When ready divide the mixture in two and mould into nice fat burgers. I always cook a little tester off before moulding the burgers, just to ensure it has the right seasoning. Heat up a fry pan or the BBQ until nice and hot. Season the burgers with a little salt and pepper and a light rubbing of oil and place into the pan.
Let it cook on one side for 3- 5 minutes, turn carefully and cook on the other for a further 3-5 minutes ( it will depend on the thickness of the burger). Serve in a bread bun with some crunchy lettuce, selection of fillings and some beetroot relish. Or as I often do, instead of the bread bun wrap a big crunchy lettuce leaf around it!
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