Venison Burger with Blue Cheese and Crispy Shallots
Serves: 4
Ingredients
- 650g venison mince
- 5 tbsp double cream
- 2 cloves garlic, crushed
- ½ tbsp flat leaved parsley, chopped
- ½ tbsp chopped chives
- 4 crushed juniper berries
- sea salt and freshly ground black pepper
- 200g blue cheese
- 16 shallots
- olive oil for frying
Method
- Place the mince in a bowl. Season well. Using your hands or a fork, gently combine the seasoned meat with the cream, garlic, parsley, chives and juniper berries. Do not over mix, as the cooked burgers will be tough.
- Gently shape the meat into 4 patties, or divide the meat and push each portion into a 10cm pastry cutter to make 4 burgers. Make a slight indentation in the top of each with your fingers.
- Divide the cheese into 4 and shape each piece into a ball. Insert the cheese into the centre of the burgers and pull the meat back over the top to seal in the cheese.
- Peel and thinly cut the shallots into rings. Heat the olive oil in a pan, and fry the shallots until crispy.
- Preheat a heavy ridged griddle pan or barbeque until very hot. If using a pan, put in a little olive oil, and sear the burgers to seal in the juices.
- Cook for 2 minutes on each side, so that the cheese melts in the middle.
- Serve the burger on lightly toasted rolls, topped with the shallots along with slices of tomatoes, red onion and pickled gherkin or with a green salad.
