Anson Deeley
Active Member
Ingredients
Serves 6
2tbsp olive oil
1 onion, finely chopped
540g Sika venison steak (or Red, Fallow or Roe)
100g pork belly, rind removed
1 egg (beaten)
6 fresh sage leaves
1tbsp tomato ketchup
1tbsp Worcestershire sauce
Salt and freshly ground pepper
6 burger buns
Method
Heat 1tbsp of oil in a frying pan over a medium heat. Fry the onions until they’re translucent. Mince the venison and the pork belly very finely.
Put the venison, pork belly, egg, sage, ketchup, Worcestershire sauce, cooked onions, salt and pepper in a food processor and mix. Don’t overdo it the mixture should have a coarse texture. Wipe the onion frying pan with kitchen paper and put it back on to the heat.
Divide the venison mixture into six and, with wet hands, shape it into burgers about 10cm in diameter and 2cm thick. Add 1tbsp of oil to the pan and fry the burgers for 3–4 minutes each side. They should be cooked through and a little charred on the outside.
Leave them in the pan with the heat off while you split and toast the buns. Pop each burger on a bun and serve with classic burger side dishes, such as coleslaw and gherkins.
Serves 6
2tbsp olive oil
1 onion, finely chopped
540g Sika venison steak (or Red, Fallow or Roe)
100g pork belly, rind removed
1 egg (beaten)
6 fresh sage leaves
1tbsp tomato ketchup
1tbsp Worcestershire sauce
Salt and freshly ground pepper
6 burger buns
Method
Heat 1tbsp of oil in a frying pan over a medium heat. Fry the onions until they’re translucent. Mince the venison and the pork belly very finely.
Put the venison, pork belly, egg, sage, ketchup, Worcestershire sauce, cooked onions, salt and pepper in a food processor and mix. Don’t overdo it the mixture should have a coarse texture. Wipe the onion frying pan with kitchen paper and put it back on to the heat.
Divide the venison mixture into six and, with wet hands, shape it into burgers about 10cm in diameter and 2cm thick. Add 1tbsp of oil to the pan and fry the burgers for 3–4 minutes each side. They should be cooked through and a little charred on the outside.
Leave them in the pan with the heat off while you split and toast the buns. Pop each burger on a bun and serve with classic burger side dishes, such as coleslaw and gherkins.
