How to make venison burger recipe came about following lots of lovely loyal customers looking for a sustainable healthy burger.
Type of dish:
red onion 1 small
Venison Mince 400g
Worcestershire sauce 1 tsp
parsley a handful of leaves, chopped
dolcelatte 4 thick slices
mayonnaise 4 tbsp
English mustard 1 tsp
watercress 2 handfuls
brioche-style buns 4, toasted
Peel the onion including the first layer, keeping it whole. Grate it on the rough side of a box grater. Squeeze out most of the onion juice and discard then drop the pulp into a bowl.
Add the venison, Worcestershire sauce and parsley. Season really well then mix together.
Form into 4 burgers, flattening them out so that they’re bigger than the buns as they will shrink when cooking. Oil the burgers on both sides and season again, going heavy on the pepper.
Heat a large heavy frying pan to hot. Add the burgers and cook for 3-4 minutes on each side, until cooked through. Add the cheese to the top and cover with a lid or baking sheet to create some steam and melt the cheese. Mix the mayo and mustard and spread over the bottom of the toasted buns. Add some watercress and top with a burger and the bun top.
Hints and Tips:
If you don’t fancy the posh burger, combine grated onion, parsley and salt and pepper.
Last date for Christmas orders is 8th December. If you are a regular customer contact us directly for last minute Christmas orders and we will do our best to help.