Grilled Spanish style Chorizo Venison Burger
Servings:
4 burgers
This handy mix is useful for lots more in addition to burgers – it works just as well in a sausage roll, as meat balls, as a quick pasta addition, even as a ravioli or dumpling filling. Once made this mix will keep in the fridge for 5 days but is fine for home freezing to, so make a batch and divide it up as needs be to save time later on and avoid waste.
Ingredients
- 500 g venison mince
- 40 g smoked paprika
- 15 g salt
- 2 g fennel seeds (1 level tsp, toasted and lightly bashed)
- 50 g olive oil
- 1 g chilli flakes
- 2 cloves of garlic, finely grated
- 20 g red wine
Instructions
- Mix everything together in a bowl and then shape into 4 burgers – pressing them firmly together (lightly oiling your hands can help). Place the formed burgers on a plate and allow them to chill in the fridge for half an hour or so before cooking to help them stick together well.
- Grill on a BBQ or hot griddle for around 4 or 5 minutes a side (depending on how thick you make them) and then allow them to rest. Serve with whatever burger garnish you like, but try doing them with flatbreads, rocket and a herby yoghurt as a change from the more usual bun, tomato and pickle, it really suits them well.
Recipe Notes
A little more vibrant and summery than a traditional burger these also work very well without any bread at all - shaped more like a meat ball and served on a super salad or with some couscous and fresh tomatoes.
This handy mix is useful for lots more in addition to burgers – it works just as well in a sausage roll, as meat balls, as a quick pasta addition, even as a ravioli or dumpling filling. Once made this mix will keep in the fridge for 5 days but is fine for home freezing to, so make a batch and divide it up as needs be to save time later on and avoid waste.
Ingredients
- 500 g venison mince
- 40 g smoked paprika
- 15 g salt
- 2 g fennel seeds (1 level tsp, toasted and lightly bashed)
- 50 g olive oil
- 1 g chilli flakes
- 2 cloves of garlic, finely grated
- 20 g red wine
Instructions
- Mix everything together in a bowl and then shape into 4 burgers – pressing them firmly together (lightly oiling your hands can help). Place the formed burgers on a plate and allow them to chill in the fridge for half an hour or so before cooking to help them stick together well.
- Grill on a BBQ or hot griddle for around 4 or 5 minutes a side (depending on how thick you make them) and then allow them to rest. Serve with whatever burger garnish you like, but try doing them with flatbreads, rocket and a herby yoghurt as a change from the more usual bun, tomato and pickle, it really suits them well.
Recipe Notes
A little more vibrant and summery than a traditional burger these also work very well without any bread at all - shaped more like a meat ball and served on a super salad or with some couscous and fresh tomatoes.
