Ingredients
Servings
- VENISON PATTIE -----------------------
- 500 g venison mince (ground)
- 2 oz shallots or onion, finely chopped
- 1 Tbsp instant potato flakes
- 1 Tbsp Dijon mustard
- 1 Tbsp thyme, picked and chopped
- 1 Tbsp parsley, chopped
- 2 oz butter
- salt and pepper
- BURGER ---------------------------------
- 4 large burger buns
- 4 eggs
- 4 cheese slices
- 1 medium size onion, sliced into rings
- pickled beetroot slices
- 0.125 iceberg lettuce, cut into a chiffonade
- tomato sauce, relish or BBQ sauce
- 2 oz butter or oil
Recommended sides
Servings
- VENISON PATTIE -----------------------
- 500 g venison mince (ground)
- 2 oz shallots or onion, finely chopped
- 1 Tbsp instant potato flakes
- 1 Tbsp Dijon mustard
- 1 Tbsp thyme, picked and chopped
- 1 Tbsp parsley, chopped
- 2 oz butter
- salt and pepper
- BURGER ---------------------------------
- 4 large burger buns
- 4 eggs
- 4 cheese slices
- 1 medium size onion, sliced into rings
- pickled beetroot slices
- 0.125 iceberg lettuce, cut into a chiffonade
- tomato sauce, relish or BBQ sauce
- 2 oz butter or oil
Recommended sides
Burger patties
Sautéed the chopped shallots in the butter until soft, add the remaining ingredients apart from meat and potato flake, cool.
Take 1/3 of the meat, place in a food processor and mix briefly with the cooled shallot mixture and potato flakes.
Remove and fold in the remaining venison until well blended. Divide into 4 even size pieces and using wet hands shape into burger patties to match the bun size, they should be about ¾ inch thick.
Keep cold until ready to cook.
Assemble
Take the butter and grease a large hot heavy pad or a flat top grill. Grill the burgers and the onion until well coloured on each side. Continue until your desired degree of cooking.
Rest the meat to the side with the onions on top. Cook the eggs until they are just soft.
Toast the buns on the cut side. Place the cheese on the burger with the onions then the egg on top. Sauce the bottom bun, add the sliced beet, then lettuce, place the garnished burger on top, press lightly to secure and serve.
