Vension burgers.
- Thread starter swarovski
- Start date
I really like Mike Robinson's approach:
· 500g/1 lb of Ground Venison (good for 4 burgers)
· Salt to taste
· A handful of finely chopped Shallots
· 1 or 2 finely grated cloves of Garlic
· 2 tbsp of grated Parmesan
· A handful of finely chopped Parsley
· A squidge of hot sauce (Mike's favourite is Cholula)
· A squidge of Ketchup
· 4 Brioche Buns
· Watercress lettuce
· Smoked streaky Bacon (a slice or two per burger)
· A handful of your favourite Cheese per burger, grated
METHOD:
1. Mix your ground venison - ground twice with a medium blade with salt to taste (and by this I mean mix it in a pinch at a time and taste a tiny bit of the raw mix as you go... this may inspire a venison tartare!)
2. Add a handful of finely chopped shallots and one or two finely grated cloves of garlic – again to your taste
3. Add grated Parmesan, a handful of finely chopped parsley, a squidge of hot sauce and a squidge of Ketchup (A squidge is technically measured as one full squeeze of the bottle…ish)
4. Mix it well with your gloved hands (not your driving gloves!)
5. Form the mix into four mighty patties and fry them on a hot skillet until cooked
6. I serve my burgers on toasted brioche buns with more grated cheese, smoky bacon rashers, and watercress lettuce
Venison burgers are so good, it's hard to ruin them. They'd even taste good with a fox turd on top.
( I fear that I might have stretched my point, a tad..............But it's given me an idea for a Help for Heroes fundraiser; watch the idiot eat fox sh*t?)
· 500g/1 lb of Ground Venison (good for 4 burgers)
· Salt to taste
· A handful of finely chopped Shallots
· 1 or 2 finely grated cloves of Garlic
· 2 tbsp of grated Parmesan
· A handful of finely chopped Parsley
· A squidge of hot sauce (Mike's favourite is Cholula)
· A squidge of Ketchup
· 4 Brioche Buns
· Watercress lettuce
· Smoked streaky Bacon (a slice or two per burger)
· A handful of your favourite Cheese per burger, grated
METHOD:
1. Mix your ground venison - ground twice with a medium blade with salt to taste (and by this I mean mix it in a pinch at a time and taste a tiny bit of the raw mix as you go... this may inspire a venison tartare!)
2. Add a handful of finely chopped shallots and one or two finely grated cloves of garlic – again to your taste
3. Add grated Parmesan, a handful of finely chopped parsley, a squidge of hot sauce and a squidge of Ketchup (A squidge is technically measured as one full squeeze of the bottle…ish)
4. Mix it well with your gloved hands (not your driving gloves!)
5. Form the mix into four mighty patties and fry them on a hot skillet until cooked
6. I serve my burgers on toasted brioche buns with more grated cheese, smoky bacon rashers, and watercress lettuce
Venison burgers are so good, it's hard to ruin them. They'd even taste good with a fox turd on top.
( I fear that I might have stretched my point, a tad..............But it's given me an idea for a Help for Heroes fundraiser; watch the idiot eat fox sh*t?)
Morkai
Well-Known Member
Extra mature cheddar on a burger is sacrilege, its too sharp, not a good melter and overpowers the meat.
Simple burgers are the best, show off the flavour of the meat, no hot sauces, no sweet chilli, just some complimentary salad and a mild condiment. If you're going for cheese then a mild melter is best as it's more for texture.
Bourdain is pretty spot on -
www.thrillist.com
Simple burgers are the best, show off the flavour of the meat, no hot sauces, no sweet chilli, just some complimentary salad and a mild condiment. If you're going for cheese then a mild melter is best as it's more for texture.
Bourdain is pretty spot on -
Anthony Bourdain's 10 Commandments for the Perfect Burger
"Thou shall use processed meltable cheese."
swarovski
Well-Known Member
I love that sauce stuff in a big macBottom of bun big mac sauce,
Mayo, salt, pepper, sugar, juice from pickled onions and chopped pickled onions.
Or buy the burger sauce then add all of the above
For the top bun, educe red onions, brown sugar, balsamic and sweet chilli.
swarovski
Well-Known Member
I like a sauce to add a little wetness to the burger..
It tasted lovely to me with extra mature cheese on it..
I would of preferred blue..
I did have some dairy lea squares but opted for tastier cheese.
I'll try it next time with the dairy lea squares..
I didn't have a bun otherwise I would of had some iceberg lettuce and some onion..
steve dunham
Active Member
horseradish and mayo mixed
Fowler1990
Well-Known Member
Edam cheese, raw onion, tomato, dill pickles, ketchup and mustard.
Fowler1990
Well-Known Member
Looks cracking, I found putting them in the pan with the lid on or wrapping in foil for 5 mins makes them lovely and gooey!
TringSaint
Well-Known Member
Dijon on the bottom.What's the best sauce type thing to add to the burger..
I didn't have any blue cheese in the fridge so I melted some extra mature on top..
Tried ketchup,mayo and yellow mustard which was the best..!!
Pure tastey
Burger topped with a good Brie de mieux and then pickles or even sliced chilli on the top with a dab of ketchup!!
Shaws devilish tomato and chilli relish is fantastic. Avaliable from morrisons.
Blue cheese, mayonnaise and salad. And for goodness sake use decent quality rolls! There's no point going to all the effort of cresting a top-end artisan meat product if you're then going to put it in one of those disgusting cheap white baps that are about as tasty as polystyrene.
Here's one I made earlier:
Here's one I made earlier:
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