Venison Burger

Serves 4

These patties are very easy to make and can be turned into either 12 meat balls or 4 hamburger patties. If youíre making burgers then you just need to assemble your buns, salad greens, pineapple, bacon, chutney and mayonnaise (optional) to assemble your burger stack.

600 g fine (1.3 lb) venison mince
2 T hot mustard paste
¼ C fresh bread crumbs
2 T extra virgin olive oil
¼ C tomato sauce or a spicy fruit based chutney (not too chunky)
2 T grain mustard
1 handfull of parsley, roughly chopped
4 rashers streaky bacon
Pineapple
vegetable oil for cooking

Method

Place the mince into a large bowl and make a well in the centre. Place the breadcrumbs in the well along with the olive oil and mix the two together. Add the tomato sauce, mustard and parsley then mix it into the mince and briefly knead to combine it all. Either divide into 4 and make into patties 1.5cm (3/4 inch) thick or form into walnut sized balls. Place on a plate and cover with clingfilm then leave to mature for 1-2 hours in a cool place. To cook the patties you need to brush them with a little oil then either cook them on a barbecue, or grill them under an oven grill, or fry them in a heavy based pan until medium rare. If you're making meatballs then dust with flour and sauté in a mixture of olive oil and butter till golden, pour on 600ml of canned chopped tomatoes, some fresh herbs and a cup of red wine then leave to simmer, with a lid on, for 30 minutes.

< Recipe Thumbnails