MeatAlison Lambert

MeatAlison Lambert




VENISON BURGERS
2 large burgers

500g minced venison
1 onion, grated and excess liquid removed
1 clove garlic, minced
Handful fresh parsley, chopped roughly
1 teaspoon fresh thyme or rosemary, roughly chopped
Salt and ground black pepper
2 slices stale bread, soaked in water and then squeezed to remove all liquid
1 egg
Oil for cooking

In a good size mixing bowl add the venison, grated onion, garlic, herbs and seasoning. Mix really well with your hands. Add the egg and bread and mix well to combine. It is essential that you have got stuck in so the ingredients are evenly mixed. I always cook a little tester off before moulding the burgers, just to ensure it has the right seasoning. When ready divide the mixture in two and mould into nice fat burgers. Heat up a fry pan or the BBQ until nice and hot. Season the burgers with a little salt and pepper and a light rubbing of oil and place into the pan. Let it cook on one side for 3- 5 minutes, turn carefully and cook on the other for a further 3-5 minutes ( it will depend on the thickness of the burger). Serve in a bread bun with some crunchy lettuce, selection of fillings and some beetroot relish. Or as I often do, instead of the bread bun wrap a big crunchy lettuce leaf around it!