Venison Burgers With Red Currant Chutney
Beef is not the only game in town when it comes to burgers… Venison is a wonderfully flavoursome wild meat that makes stunning burgers. Venison burgers may sound fancy and difficult but nothing could be further from the truth 35 or 40 minutes work and you can bash these out for a party that your guests really will not forget!
The patties are flavored with juniper which is perfect with venison and come topped with the most incredible but simple red current chutney. Finally add a little peppery rocket or arugula to add a fresh bite and you are good to go.
For the Burgers:
2 Burger Buns
1/2 lb or 225g Ground Venison
2 Slices Smoked Gouda (or other cheese)
Handful Rocket or Arugula
1 Garlic Clove
12 Juniper Berries
Handful Bread Crumbs
1 Egg Yolk
½ Tsp Salt
For the Red Currant Chutney:
4oz or 100g Red Currants
75ml Balsamic Vinegar
2 Tbsp Honey
Cast iron or heavy based pan
Begin by slicing one shallot and finely dicing the second.
Dice your garlic clove.
Crush and roughly chop the juniper berries.
Place a heavy based pan over your pit fairly high above the flame and add a little olive oil.
Cook until softened a little but not too coloured then remove from the heat and allow to cool.
Whilst this is happening chop your parsley.
Mix together the cooled onion garlic and juniper berries with the venison, parsley, breadcrumbs, egg yolk and salt for the burger just enough for them to come together.
Form a pattie in a form half an inch larger than your burger buns and set aside to rest before cooking.
Whilst the burgers are resting we will make the chutney, add the sliced shallot and red currants to a heavy based pan on your pit, cook for a couple of minutes.
Then add the balsamic and honey and reduce to a jammy consistency, remove and cool.
We are now ready to cook our burgers, drizzle a little oil on the burger and spread around before dropping it onto the Breeo smoke-less fire pit, allow to cook for 3-4 minutes.
Add a little oil to the top of the burger then flip and cook for another minute or two.
Add the cheese and cook until it melts, it should take no longer than around 60 seconds.
Finally toast the buns for 3 seconds and build your burger.