griffshrek
Well-Known Member
this makes a very meaty burger,i found that beef fat is better than pork in this recipie , this burger will get thicker when cooking so dont make to thick .
you will need
9lbs of veinson fine minced
3/4-1lbs of beef fat minced
1 -1.25 pint cold water
3/4 lbs of pin head rusk
2 onions & 3-4 cloves of garlic thinly sliced cooked in olive oil (no colour )
1/ 10 tsp of salt ( or to taste)
2/ 6 tsp of black pepper
3/ 1/2 tsp of ginger
4/ 1/2 tsp of fennel seeds
5/ 2 tsp of oregano
6/ 1 tsp of chili flakes
7/ 3/4 tsp of corriander powder
put all spices in blender and mix together to form a fine powder , mince cooked onions and garlic to puree and leave to get cold ,mix all ingredients together with venison ,fat rusk and water taste for seasoning .
i leave the mix overnight in chiller to let the flavours blend together better
the buger is great hot/warm in a bun but also very good cold with relish or chutney
you will need
9lbs of veinson fine minced
3/4-1lbs of beef fat minced
1 -1.25 pint cold water
3/4 lbs of pin head rusk
2 onions & 3-4 cloves of garlic thinly sliced cooked in olive oil (no colour )
1/ 10 tsp of salt ( or to taste)
2/ 6 tsp of black pepper
3/ 1/2 tsp of ginger
4/ 1/2 tsp of fennel seeds
5/ 2 tsp of oregano
6/ 1 tsp of chili flakes
7/ 3/4 tsp of corriander powder
put all spices in blender and mix together to form a fine powder , mince cooked onions and garlic to puree and leave to get cold ,mix all ingredients together with venison ,fat rusk and water taste for seasoning .
i leave the mix overnight in chiller to let the flavours blend together better
the buger is great hot/warm in a bun but also very good cold with relish or chutney
