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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.