Spiced venison burger

Name: Spiced venison burger
Yield: 6
Ingredients: 3 onions, thinly sliced; 1/4 cup (60ml) extra virgin olive oil, plus extra to brush; 2 tbs red wine; 2 tbs red wine vinegar; 2 tsp brown sugar; 800g venison mince (from good butchers or online suppliers); 250g pork back fat, finely chopped; 1 tbs smoked paprika; 1 tsp dried chilli flakes; 30g toasted pine nuts; 2 garlic cloves, blanched, refreshed, finely chopped; 1/4 bunch thyme; 1/4 bunch oregano; 1 tsp rice flour; 150g sliced cheddar; 6 soft burger buns, lightly toasted; Dijon mustard; Sliced tomato; Iceberg lettuce; Tomato relish

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by Mark LaBrooy

Mar 20, 2019

Vension makes for a very special burger filling.

3 onions, thinly sliced
1/4 cup (60ml) extra virgin olive oil, plus extra to brush
2 tbs red wine
2 tbs red wine vinegar
2 tsp brown sugar
800g venison mince (from good butchers or online suppliers)
250g pork back fat, finely chopped
1 tbs smoked paprika
1 tsp dried chilli flakes
30g toasted pine nuts
2 garlic cloves, blanched, refreshed, finely chopped
1/4 bunch thyme
1/4 bunch oregano
1 tsp rice flour
150g sliced cheddar
6 soft burger buns, lightly toasted

To serve

Dijon mustard
Sliced tomato
Iceberg lettuce
Tomato relish

Method

1.

Place onion and oil in a large frypan over medium-low heat with 1 tsp salt flakes. Cook, stirring, for 20 minutes or until softened and golden. Remove one-third onion mixture. Set aside to cool completely. Add wine, vinegar and sugar to remaining onion mixture. Cook, stirring occasionally, for 6-8 minutes or until dark and caramelised. Set aside to cool completely.
2.

Place reserved onion mixture, venison, pork, paprika, chilli, pine nuts, garlic, thyme, oregano and rice flour in a bowl. Season well. Using your hands, combine well, then divide into 6 portions and form into round patties. Place on a tray lined with baking paper and chill for 30 minutes.
3.

When ready to cook, heat a barbecue or frypan to medium heat. Brush patties with extra oil and season lightly with salt. Cook for 2-3 minutes each side for medium-rare, or until cooked to your liking. Top patties with cheese when cooking second side and allow cheese to melt onto each patty. Rest for 5 minutes, loosely covered with foil.
4.

To serve, spread buns with mustard and top with lettuce, sliced tomato, patties, relish and caramelised onions.