Venison Burger with Mushrooms and Bacon

Venison Burger with Mushrooms and Bacon

 

Serves 4

  •  500 gr of minced venison
  • 100 gr minced fatty pork meat
  • 1 onion finely chopped
  • 1 large clove of garlic finely chopped
  • 30 gr Breadcrumbs
  • 1 whole beaten egg
  • 2 tsp. salt
  • ½ tsp. Thyme
  • ½ tsp. Ginger
  • A pinch of ground cloves
  • 1 tsp. Dijon mustard
  • A dash of Worcestershire Sauce
  • ½ tsp. Black pepper

 

For garnish:

  • Lettuce, salad leafs or fresh spinach
  • Streaky bacon fried until crispy
  • Mushrooms cut into large slices and fried in butter with salt and black pepper
  • Red onions
  • Mayonnaise
  • Tomato slices and Gherkins
  • Your favorite burger bun

 

  • Start by sweating the onions and garlic in butter or oil until soft (2-3 min).
  • Place in a large mixing bowl and cool
  • Add the minced venison, pork, breadcrumbs, beaten egg, spices, Dijon mustard and mix until a smooth consistency with a fork.
  • Wet your hands and divide the mixture into 4 equal parts and make your patties. Put in the fridge for 10 – 15 min. to rest. Fry or BBQ for about 3-4 min on each side.
  • Assemble the burger and start with spreading the mayonnaise on a warm burger bun, add the lettuce and place the burger on top. Then add the crispy bacon and the mushrooms and finish with the sliced red onions.

Serve with a tomato salad (I like fresh tomatoes with balsamic vinegar), sliced Gherkins and if you want, some crispy fries.