Venison burgers with blue cheese
Serves: 6
Ingredients
- 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
Method
- 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.
- Place the mince, bacon, parsley and cumin in a mixing bowl and add the onion/garlic mix.
- Add the egg and mix to combine.
- Divide meat into six equal portions and shape into patties. Brush with oil and season with salt.
- 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.
- 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.
