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Posh Venison Burgers |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
1 small red onion
300g venison mince
100g pork mince
1 tsp Worcestershire sauce
handful parsley leaves, chopped
oil, for frying
4 thick slices dolcelatte
4 tbsp mayonnaise
1 tsp English mustard
2 handfuls of cress
4 brioche-style buns, toasted
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Peel the onion including the
first layer, keeping it whole. Grate it on the rough side
of a box grater. Squeeze out most of the onion juice and
discard, then drop the pulp into a bowl.
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Add the venison, pork,
Worcestershire sauce and parsley. Season then mix
together.
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Form into 4 burgers,
flattening them out so that they're bigger than the buns
as they will shrink when cooking. Oil the burgers on both
sides and season again, going heavy on the pepper.
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Heat a large heavy frying pan
to hot. Add the burgers and cook for 3-4 minutes on each
side, until cooked through. Add the cheese to the top and
cover with a lid or baking sheet to create some steam and
melt the cheese. Mix the mayonnaise and mustard and spread
over the bottom of the toasted buns. Add some cress and
top with a burger and the bun top.
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DAILY
DINNERS 
