VENISON, FREEKAH AND BEETROOT BURGERS
Ingredients
500g minced venison
½ medium onion, grated
½ cup Freekah or cracked wheat soaked until tender
1 sprig fresh rosemary, leaves removed and finely chopped
2-3 beetroot, grated
Salt and freshly ground pepper
1 free-range egg
½ medium onion, grated
½ cup Freekah or cracked wheat soaked until tender
1 sprig fresh rosemary, leaves removed and finely chopped
2-3 beetroot, grated
Salt and freshly ground pepper
1 free-range egg
Method
In a large bowl add the mince, grated beetroot, onion and rosemary. Using your hands squeeze out any excess moisture from the cracked wheat, add to your beetroot mixture. Season well with salt and pepper.
Using your hand mix all the ingredients together. If the mixture needs some binding add the egg and mix well.
Using slightly damp hands mould four even-size patties and put onto a plate. Chill until required.
When ready to cook, heat up a good size fry pan with enough oil to just cover the base of the pan. When almost smoking add the patties and turn the heat down to medium and cook on both sides so they are golden brown and ruby red. They should take around 5 minutes either side (depending on the thickness).
Serve immediately, they are great wrapped in a crunchy lettuce leaf with perhaps a tangy little relish or yoghurt dressing.
A very reasonable and very filling supper!
Using your hand mix all the ingredients together. If the mixture needs some binding add the egg and mix well.
Using slightly damp hands mould four even-size patties and put onto a plate. Chill until required.
When ready to cook, heat up a good size fry pan with enough oil to just cover the base of the pan. When almost smoking add the patties and turn the heat down to medium and cook on both sides so they are golden brown and ruby red. They should take around 5 minutes either side (depending on the thickness).
Serve immediately, they are great wrapped in a crunchy lettuce leaf with perhaps a tangy little relish or yoghurt dressing.
A very reasonable and very filling supper!
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