Cervena venison burgers with sweet and sour pepper salsa
- Cervena Venison
- 750 g Cervena Venison minced
- 50 g Cilantro chopped
- 2 tbsp vegetable oil for cooking
- 2 tsp smoked sweet paprika
- 2 tsp ground cumin
- 2 tsp Worcestershire sauce
- 1 tsp ground coriander
- Sweet and sour pepper salsa
- 2 red peppers
- 2 yellow peppers
- 2 tbsp white wine vinegar
- olive oil
- 2 tbsp water
- thyme sprigs
- To serve
- 4 sesame seed burger buns
- 1 baby gem lettuce
- Mayonnaise
Chef's note
Make the salsa a few days in advance to really intensify the flavors. It will keep well in the fridge for a few days.
Method
Salsa
Heat a large heavy-based sauté pan then add a drizzle of olive oil. Remove the core and seeds from all the peppers then slice thinly. Add them to the hot pan with some seasoning, then throw in the thyme. Cook for 8-10 minutes or until just softened.
Deglaze with the vinegar over a high heat, until the vinegar has almost completely evaporated. Add a splash of water, and cook for a further 2-3 minutes, until you are left with syrupy juices. Leave to one side until ready to serve.
Burgers
Make the meat patties first by mixing the minced venison with all the spices, chopped herbs and seasoning. Once well combined, make the individual meat patties by dividing the mix into 4 round portions. Press each one tightly together, making sure you have no gaps in the meat that may fall apart while cooking.
To cook the burgers. Heat a large fry pan with 2 tablespoons of vegetable oil. When the oil is nice and hot, lay in the burger patties and allow to cook for 3-4 minutes per side until they are nicely browned. This will give you a rare burger, if you prefer it more medium or well done, cook for 5 or 6 minutes per side.
To serve
Once cooked, allow the burgers to rest while you lightly grill the buns. Spread the bottom half of the bun with some mayonnaise and lay on a few lettuce leaves. Place the venison patty on the bed of lettuce and spoon over the peppers before putting the top of the bun in place.
Servings4
Prep Time30minutes
Cooking Time30minutes
INGREDIENTS
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Chef's note Make the salsa a few days in advance to really intensify the flavors. It will keep well in the fridge for a few days. Method Salsa Heat a large heavy-based sauté pan then add a drizzle of olive oil. Remove the core and seeds from all the peppers then slice thinly. Add them to the hot pan with some seasoning, then throw in the thyme. Cook for 8-10 minutes or until just softened. Deglaze with the vinegar over a high heat, until the vinegar has almost completely evaporated. Add a splash of water, and cook for a further 2-3 minutes, until you are left with syrupy juices. Leave to one side until ready to serve. Burgers Make the meat patties first by mixing the minced venison with all the spices, chopped herbs and seasoning. Once well combined, make the individual meat patties by dividing the mix into 4 round portions. Press each one tightly together, making sure you have no gaps in the meat that may fall apart while cooking. To cook the burgers. Heat a large fry pan with 2 tablespoons of vegetable oil. When the oil is nice and hot, lay in the burger patties and allow to cook for 3-4 minutes per side until they are nicely browned. This will give you a rare burger, if you prefer it more medium or well done, cook for 5 or 6 minutes per side. To serve Once cooked, allow the burgers to rest while you lightly grill the buns. Spread the bottom half of the bun with some mayonnaise and lay on a few lettuce leaves. Place the venison patty on the bed of lettuce and spoon over the peppers before putting the top of the bun in place. |
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