Traditional Venison Burgers
Servings:
4 people
Everyone loves a burger, and these venison versions are a simple and delicious choice. Here they are garnished in a very traditional style, chunky sliced mature cheddar cheese, pickles, fresh ripe tomato and a little lettuce – why not try adding some harissa aioli or romesco sauce, or switch it up even more with blue cheese…..
Ingredients
- 500 g venison mince
- 20 g olive oil
- 10 g salt
- 1 g black pepper, coarsely ground
- 1 sprig fresh thyme, very well chopped
Instructions
- Mix the mince, salt, oil, pepper and thyme all thoroughly together in a bowl and then press into burgers (lightly oiling your hands can help). Place the shaped burgers on a plate and set them in the fridge for atleast 30 minutes.
- Grill on a BBQ or hot griddle for around 4 or 5 minutes aside (depending on how thick you make them) and then allow them to rest before serving, ensuring that they are cooked properly and not raw in the middle.
Recipe Notes
Burgers are a perennial favourite and seem to never grow less popular. Here we have gone very classical with the garnishes - but you can spice things up by adding curry ketchup and maybe some pickled chillies or you could go more BBQ sauce and blue cheese, the options are as endless as your imagination.
Everyone loves a burger, and these venison versions are a simple and delicious choice. Here they are garnished in a very traditional style, chunky sliced mature cheddar cheese, pickles, fresh ripe tomato and a little lettuce – why not try adding some harissa aioli or romesco sauce, or switch it up even more with blue cheese…..
Ingredients
- 500 g venison mince
- 20 g olive oil
- 10 g salt
- 1 g black pepper, coarsely ground
- 1 sprig fresh thyme, very well chopped
Instructions
- Mix the mince, salt, oil, pepper and thyme all thoroughly together in a bowl and then press into burgers (lightly oiling your hands can help). Place the shaped burgers on a plate and set them in the fridge for atleast 30 minutes.
- Grill on a BBQ or hot griddle for around 4 or 5 minutes aside (depending on how thick you make them) and then allow them to rest before serving, ensuring that they are cooked properly and not raw in the middle.
Recipe Notes
Burgers are a perennial favourite and seem to never grow less popular. Here we have gone very classical with the garnishes - but you can spice things up by adding curry ketchup and maybe some pickled chillies or you could go more BBQ sauce and blue cheese, the options are as endless as your imagination.
