Kashmiri Venison Burger

• For the spice mix
• 3 dried Kashmiri chilies
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 2 cardamom pods
• 1/2 star anise
• For the burgers
• 250 grams ground venison
• 2 scallions, thinly sliced
• 1 1/2 tablespoons spice mix (above)
• 2 tablespoons beaten egg
• Salt
• Pepper

1. Toast all the spices for the spice mix in a small skillet until aromatic. This should take only a couple minutes. Remove the spices to a spice grinder or mortar and grind or pound until fine and uniform.
2. Combine all the ingredients for the burger and form into patties. Fry on the stovetop in a little oil, or cook them on the grill. Serve on a toasted bun (or on toasted naan).

chilies, coriander seeds, cumin seeds, cardamom pods, anise, burgers, ground venison, scallions, spice mix, beaten egg, salt, pepper

Taken from food52.com/recipes/74023-kashmiri-venison-burger (may not work)