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Venison burgers with blue cheese

(15 ratings)

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Venison and Shallot Burger
Venison and Shallot Burger
  • Serves: 4

  • Skill level: Easy peasy

You can use Stilton, Roquefort or Dolcelatte in these succulent venison burgers topped with crispy bootlace shallots

Ingredients

  • Ingredients
  • 700 g./1 lb venison mince
  • Sea salt and freshly ground black pepper
  • 5tbsp double cream
  • 2 cloves garlic, crushed
  • tbsp fresh flat-leaf parsley, chopped
  • tbsp chopped chives
  • 4 crushed juniper berries
  • 200 g/7 oz blue cheese
  • Olive oil
  • 16 shallots, peeled and thinly sliced
  • 4 rolls, slit in half and lightly toasted
  • Lettuce, slices of tomato, red onion and gherkin to serve

Method

  1. Season the mince and, using your hands, lightly combine with the cream, garlic, parsley, chives and juniper berries. Shape into 4 patties and make a slight indentation in the top with your fingers.
  2. Divide the cheese into 4 and shape each piece into a ball. Insert into the burgers and pull the meat over the top and seal in the cheese. Set aside.
  3. Heat the oil in a pan and fry the shallots until crispy. Remove with a slotted spoon and drain on a kitchen paper.
  4. Preheat a griddle pan until very hot. Sear the burgers to seal in the juices then cook for 2 minutes on each side so that the cheese melts.
  5. Place a lettuce leaf on the base of each toasted bun, perch a burger on top and finish with slices of tomato, red onion, gherkin and a helping of bootlace shallots.

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  • 3
(15 ratings)

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