Well that works!!
Some finally chopped onions softened in olive oil. Add some diced fresh chilli and garlic after a few minutes. Allow to cool. Meanwhile finely chop some chorizo - mine was about 3-4mm cubes and worked well. Ratio was about 2 or 3 parts venison, to 1 part chorizo. Mix the whole lot together with some venison mince, salt and pepper.
The fat in the chorizo keeps the burgers lovely and moist, and you don't need to worry about cooking them right through as you would with pork mince.
Some finally chopped onions softened in olive oil. Add some diced fresh chilli and garlic after a few minutes. Allow to cool. Meanwhile finely chop some chorizo - mine was about 3-4mm cubes and worked well. Ratio was about 2 or 3 parts venison, to 1 part chorizo. Mix the whole lot together with some venison mince, salt and pepper.
The fat in the chorizo keeps the burgers lovely and moist, and you don't need to worry about cooking them right through as you would with pork mince.