Ingredients
- 2 large burger buns
- 500g minced venison 1 clove garlic, minced
- 1 onion, grated and excess liquid removed Salt and ground black pepper
- Handful fresh parsley, chopped roughly. 1 egg
- Oil for cooking
- 1 teaspoon fresh thyme or rosemary, roughly chopped
- 2 slices stale bread, soaked in water and then squeezed to remove all liquid
Tags
Meat
Venison
Venison Burgers (2)
Method
- In a good size mixing bowl add the venison, grated onion, garlic, herbs and seasoning
- Mix really well with your hands
- Add the egg and bread and mix well to combine
- It is essential that you get stuck in so the ingredients are evenly mixed
- When ready divide the mixture in two and mould into nice fat burgers
- I always cook a little tester off before moulding the burgers, just to ensure it has the right seasoning
- Heat up a fry pan or the BBQ until nice and hot
- Season the burgers with a little salt and pepper and a light rubbing of oil and place into the pan
- Let it cook on one side for 3- 5 minutes, turn carefully and cook on the other for a further 3-5 minutes ( it will depend on the thickness of the burger)
- Serve in a bread bun with some crunchy lettuce, selection of fillings and some beetroot relish
- Or as I often do, instead of the bread bun wrap a big crunchy lettuce leaf around it!
