Venison burger recipe
This is a different spin on the homemade burger, using venison mince which is extremely meaty, tasty and perfect for the skillet or barbeque.
Ingredients
- 600 g Venison mince
- 8 Crushed juniper berries
- 1 Sprig of fresh thyme
- 1 pinch Cracked black pepper
- 1 Salt.
- 21.2 oz Venison mince
- 8 Crushed juniper berries
- 1 Sprig of fresh thyme
- 1 pinch Cracked black pepper
- 1 Salt.
- 21.2 oz Venison mince
- 8 Crushed juniper berries
- 1 Sprig of fresh thyme
- 1 pinch Cracked black pepper
- 1 Salt.
- 4 Large sesame buns
- 4 Pickled green chillies & 4 wooden skewers
- 4 Slices of Suffolk shipcord cheese (similar to cheddar)
- 4 Sliced vine tomatoes
- 4 Large sliced gherkins
- 8 Leaves from little gem lettuce
- 1 tbsp Mayonnaise for spreading
- 4 Large sesame buns
- 4 Pickled green chillies & 4 wooden skewers
- 4 Slices of Suffolk shipcord cheese (similar to cheddar)
- 4 Sliced vine tomatoes
- 4 Large sliced gherkins
- 8 Leaves from little gem lettuce
- 1 tbsp Mayonnaise for spreading
- 4 Large sesame buns
- 4 Pickled green chillies & 4 wooden skewers
- 4 Slices of Suffolk shipcord cheese (similar to cheddar)
- 4 Sliced vine tomatoes
- 4 Large sliced gherkins
- 8 Leaves from little gem lettuce
- 1 tbsp Mayonnaise for spreading
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Mix all burger ingredients together and form into 4 flat patties 20 mm thick. Leave in fridge to firm up, 1 hour upwards. Cook burgers over red hot skillet or in frying pan, 3 - 5 mins each side, take off & keep warm whilst resting.
- Meanwhile fry chips and then toast buns.
- To assemble; Spread mayonnaise on both sides of toasted bun. Make a stack of the following; burger, cheese slice, leaves, sliced tomato, sprinkle of sea salt, sliced gherkins, add bun top then place a wooden skewer topped with a pickled chilli. Serve on a plate with chilli jam and crispy hand cut chips. It will make your mouth water!
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