Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for venison burgers
Serves 2
For the venison burgers:
- Onion 1, finely chopped
- Red chilli 1, finely chopped
- Garlic 2 cloves, crushed
- Corn oil
- Good quality venison mince 200g
- Tomato ketchup 1 tsp
- English mustard 1 tsp
- Egg 1, beaten
- Cayenne pepper ½ tsp
- Sea salt
- Fresh breadcrumbs 50g
To serve:
- Brioche buns 2
- Cheddar cheese 50g, sliced or grated
- Onion marmalade 2 tbsp
- Mayonnaise 2 heaped tbsp
- For the venison burgers: gently sweat the onion, chilli and garlic in a little corn oil until softened. Allow to cool.
- Place all of the ingredients except the breadcrumbs into a large mixing bowl, and mix with your hands until well combined.
- Slowly mix in the breadcrumbs, stopping when you feel the burger mix will hold itself together. Mould into burgers and rest them in the fridge until needed.
- Place a char griller on a medium heat, then lightly oil the burgers with corn oil and place on the grill for 4–5 minutes on each side, turning occasionally.
- Top the burgers with cheese and place into the oven at 180°c / gas 4 for 5 minutes until the cheese starts to melt.
- To serve: lightly toast the buns. Place the burger on the bottom slice and top with onion marmalade, then mayonnaise, then the other bun slice. Hold together with a skewer and serve with chunky chips and salad.
You will need
For the venison burgers:
- Onion 1, finely chopped
- Red chilli 1, finely chopped
- Garlic 2 cloves, crushed
- Corn oil
- Good quality venison mince 200g
- Tomato ketchup 1 tsp
- English mustard 1 tsp
- Egg 1, beaten
- Cayenne pepper ½ tsp
- Sea salt
- Fresh breadcrumbs 50g
To serve:
- Brioche buns 2
- Cheddar cheese 50g, sliced or grated
- Onion marmalade 2 tbsp
- Mayonnaise 2 heaped tbsp
Method
- For the venison burgers: gently sweat the onion, chilli and garlic in a little corn oil until softened. Allow to cool.
- Place all of the ingredients except the breadcrumbs into a large mixing bowl, and mix with your hands until well combined.
- Slowly mix in the breadcrumbs, stopping when you feel the burger mix will hold itself together. Mould into burgers and rest them in the fridge until needed.
- Place a char griller on a medium heat, then lightly oil the burgers with corn oil and place on the grill for 4–5 minutes on each side, turning occasionally.
- Top the burgers with cheese and place into the oven at 180°c / gas 4 for 5 minutes until the cheese starts to melt.
- To serve: lightly toast the buns. Place the burger on the bottom slice and top with onion marmalade, then mayonnaise, then the other bun slice. Hold together with a skewer and serve with chunky chips and salad.
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