I first started making venison burgers at the beginning of this year when I found packs of venison mince for only $5 at the farmer's market. When we are feeling rich we plaster on the aioli and pile on the Camembert. Om nom nom.
Venison mince gives a really yummy flavour and makes a much juicer burger than beef. You can use beef mince I guess . . . but venison is far tastier. The venison guy is at the market most weeks. Grab yourself a bacon buttie while you are there. Try using mint instead of coriander if you use beef.
You can add whatever fillings and sauces you want. Blue cheese and mushrooms would be good (if it's that time of the studylink week again). That just gave me an excellent idea for blue cheese and walnut patties (oh this will excite my flatmate).
When we have a patty left over, we leave it uncooked, wrap it in cling film then pop it in the freezer ready to go for the next time. They are also good for exam time when you don't have time to cook up a decent dinner from scratch just for you (since flats tend to split up in their eating patterns during that hectic time).
Sophie's venison burgers
(serves 4)
Patties:
400-500g venison mince
1 egg
1 slice bread, crumbed (I use the blender)
¼ cup chopped parsley and coriander
1 tablespoon sweet chilli sauce
Mix the mince, egg, breadcrumbs, herbs and sweet chilli sauce by hand until everything is evenly mixed through. Pop the mixture in the fridge while you prepare the other ingredients.
Fillings:
4 burger buns (OK, not really fillings but the buns are a vital part)
2 onions sliced into thin rings
1 teaspoon brown sugar
1 tomato, sliced
Sliced tinned beetroot
8 thin cheese slices
Lettuce
Barbecue sauce
Aioli
Sauté the onion rings with the brown sugar until soft and brown. Split the mince into four balls and form them into patties using hands. Cook the patties in a frying pan on a medium heat until brown on both sides and cooked through. Toast your burger buns in the oven under the grill and melt the cheese on to the base while you're at it.
Construct your burger and devour it. Om nom nom nom. These will most definitely satisfy your cravings.
Did I mention these were om nom nom nom?
Sorry this post is lackluster and lacking my usual bountiful quantities of wit. It also uses far too much onomatopoeia.
I was up very late last night watching Gossip Girl then got woken up at 8am by the rubbish truck. I had to throw on my slippers and run to put the rubbish out in time. The rubbish truck boys laugh at me every week. I should probably learn to run outside in something other than my sexy pink tartan flannelette pajamas. Hot.
I digress. I think what I am trying to say is that I think you should make these because they are delicious, regardless of my sleep-deprived postings.
Enjoy!
Sophie
