Venison burger recipe
- 600 g (21.2oz) 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
- 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!
juniper berries, thyme, pepper, salt, sesame buns, green chillies, cheese, tomatoes, gherkins, gem lettuce, mayonnaise
Taken from www.lovefood.com/guide/recipes/11972/gary-kingshotts-venison-burger (may not work)