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Venison burger
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Rugby champion and Master Chef, Matt Dawson uses venison to give a not-so-standard burger a rich, gamey taste
Ingredients
- 2 tbsp Olive oil
- 1 small Onion, finely chopped
- 1 clove Garlic, finely chopped
- 500g minced Venison
- 20g fresh breadcrumbs
- 1 Egg, beaten
- 2 tsp Dijon Mustard
- 1 tsp Worcestershire sauce
- 1 tsp ketchup
- 4 white sesame bun
To serve
- Cherry Tomatoes, sliced
- salad leaves
- mayonnaise
Method
1. Heat 1 tablespoon of the oil in a large, non-stick frying pan and fry the onion and garlic over a medium-high heat for 2-3 minutes.2. Transfer the onion and garlic to a large mixing bowl and add the venison mince, breadcrumbs, egg, mustard, Worcestershire sauce, ketchup and plenty of sea salt and freshly ground black pepper to season. Stir well with a fork to combine.
3. Divide the mixture into 4 equal portions and, with wet hands, shape the mixture into burgers.
4. Add the remaining tablespoon of oil to the frying pan and fry the burgers over a medium-high heat for 4-5 minutes on each side, or until cooked through.
5. To serve, put a burger into each bun, top with sliced tomatoes, salad leaves and a dollop of mayonnaise.
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