Venison, Blue Cheese and Roast Red Pepper Burgers
Venison, Blue Cheese and Roast Red Pepper Burgers
Ingredients
Venison Patties
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 500-600 g venison mince (or beef mince )
- 1/2 red onion (grated)
- 1 clove garlic (minced)
- 1 egg (beaten)
- 3/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
To Serve
- 2 teaspoons dijon mustard
- 2-3 tablespoons good quality mayonnaise
- 4-5 burger buns (cut in half)
- 3-4 tablespoons fruit chutney or relish
- 70 g soft creamy blue cheese
- 2 large roasted red pepper (from a jar or deli)
- 2 tomatoes (sliced)
- 4 small handfuls rocket leaves
- 1/2 red onion (finely sliced)
Instructions
- 1
Mix breadcrumbs and milk in a large mixing bowl. Add remaining patty ingredients and mix together well using your clean hands. Shape into 4-5 large, roughly 2cm-thick patties. Set aside on a plate and place in the fridge for 5 minutes or so to firm up a little, while you prepare the rest of the ingredients.
5 min - 2
Heat a good drizzle of oil in a large fry-pan or BBQ hot plate on medium high heat. Cook venison patties for about 3 minutes on each side or until just cooked through. Set aside on a plate and loosely cover with tinfoil, leave to rest for a few minutes.
6 min - 3
Grill each side of the buns for about 30 seconds.
0.5 min - 4
To serve, mix Dijon mustard and mayonnaise together. Spread Dijon mayo and fruit chutney/relish on bottom bun halves. Place a venison patty on each, crumble over some blue cheese, top with roast red pepper, a few slices of tomato, some rocket and red onion. Top with top burger buns and serve with extra rocket on the side.
Nutrition
Per serving (based on 4 servings)
