Wild Venison & Beetroot Burger
Ingredients
(makes 4 gourmet burgers)
Venison Patties
720 g Alpine Deer Wild Venison Mince
1 red onion, finely diced
2 garlic cloves, minced
2 T Al Brown’s Old Yella habanero mustard
2 T sweet chilli sauce
1/4 C flat-leaf parsley, freshly chopped
1/4 C coriander, freshly chopped
1 egg
1 T ground cumin
1 t salt
1 t pepper
Pickled Beetroot
500 g fresh beetroot, tops trimmed, peeled and grated
1 C rice vinegar
1 C granulated sugar
1 C water
2 T salt
Toppings
4 generous lettuce leaves
your favourite pickles
4 large burger buns, toasted
Method
Pickled Beetroot
Put vinegar, sugar, water and salt in a small saucepan. Whisk to dissolve sugar and salt. Bring to a rapid simmer.
Put sliced beets in a bowl. Cover with hot brine.
Leave to cool to room temperature.
Venison Patties
Heat a little oil in a pan. Sauté onion and garlic until soft. Cool before adding to remaining ingredients. Mix well.
Shape venison mix into 4 generous burger patties.
Heat fry-pan to medium-high and add a little oil. Cook patties 4-5 minutes on first side and about 3-4 minutes on other side, depending on thickness and preference.
To Serve
Remove pickled beetroot from brine. Drain on paper towels.
Toast burger buns, smear with mustard and top with cooked pattie.
Top with lettuce, beetroot, mayonnaise and your favourite pickles.
