Venison burgers with blue cheese


Venison burgers with blue cheese
Serves: 6
  • olive oil
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 700g minced venison (or minced beef)
  • 4 rashers streaky bacon, finely chopped
  • 100g fresh flat-leaf parsley, chopped
  • 1 tsp ground cumin
  • 1 egg, beaten
  • sea salt and freshly ground black pepper
  • 150g blue cheese, crumbled – Moz Murphy, owner of grate Newcastle recommends Doddington Darling Blue, which she says is wonderful with meat
  • 6 brioche buns
  • mixed salad leaves
  1. Heat 1 tbsp olive oil in a frying pan over a low heat, add the onion and garlic and sweat over a medium heat for 5 mins until softening.
  2. Place the mince, bacon, parsley and cumin in a mixing bowl and add the onion/garlic mix.
  3. Add the egg and mix to combine.
  4. Divide meat into six equal portions and shape into patties. Brush with oil and season with salt.
  5. Grill on a hot griddle, turning the burgers when they have dark griddle marks. They will take around 5 mins each side, depending on how well done you like them.
  6. Remove burgers from the pan, set aside to keep warm, and brown the cut side of each bun in the oily pan over a low heat. Place mixed leaves on the bottom half of each bun, add a burger to each, top with crumbled blue cheese and let it melt with the heat of the burger. Top with the top half of the bun and serve.

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