The perfect summer dish for all the family! Great on the BBQ or cook indoors. The sweet peppers go amazingly well with the rich NZ venison and make a fantastic change for a burger idea.
Ingredients
Servings
- PATTIES -----------------------------------
- 750 g venison
- 2 tsp cumin,
- 1 tsp coriander, ground
- 2 tsp smoked sweet paprika
- 50 g fresh coriander, chopped
- 2 tsp Worcestershire sauce
- 1 tsp salt and pepper
- 2 Tbsp vegetable oil for cooking
- SWEET AND SOUR PEPPER SALSA ------
- olive
- 2 red peppers
- 2 yellow peppers
- sea salt
- black pepper, ground
- thyme sprigs
- 2 Tbsp white wine vinegar
- 2 Tbsp water
- TO SERVE ---------------------------------
- 4 sesame seed burger buns
- 1 baby gem lettuce
- mayonnaise
Servings
- PATTIES -----------------------------------
- 750 g venison
- 2 tsp cumin,
- 1 tsp coriander, ground
- 2 tsp smoked sweet paprika
- 50 g fresh coriander, chopped
- 2 tsp Worcestershire sauce
- 1 tsp salt and pepper
- 2 Tbsp vegetable oil for cooking
- SWEET AND SOUR PEPPER SALSA ------
- olive
- 2 red peppers
- 2 yellow peppers
- sea salt
- black pepper, ground
- thyme sprigs
- 2 Tbsp white wine vinegar
- 2 Tbsp water
- TO SERVE ---------------------------------
- 4 sesame seed burger buns
- 1 baby gem lettuce
- mayonnaise
Patties
Mix the mince with all the spices, seasoning and fresh chopped herbs. Once well combined, make the individual meat patties by dividing the mix into 4 round portions. Press each one tightly together, making sure you have no gaps in the meat that may fall apart while cooking.
Leave the patties to rest in the fridge if they are not ready to cook.
Heat a large frying pan with 2 tbsp of vegetable oil. When the oil is nice and hot, lay in the burger patties and allow to cook for 3-4 minutes per side until they are nicely browned. This will give you a rare burger, if you prefer it more medium or well done, cook for 5 or 6 minutes per side.
Salsa
Heat a large heavy-based sauté pan then add a drizzle of olive oil. Remove the core and seeds from all the peppers then slice thinly. Add them to the hot pan with some seasoning, then throw in the thyme. Cook for 8-10 minutes or until just softened.
Deglaze with the vinegar over a high heat, until the vinegar has almost completely evaporated. Add a splash of water, and cook for a further 2-3 minutes, until you are left with syrupy juices. Leave to one side until ready to serve.
To serve
Once cooked, allow them to rest while you lightly grill your burger buns. Spread the bottom bun with some mayonnaise and lay on a few lettuce leaves. Place the Venison patty on top and spoon over the peppers before placing on the top bun.
