Wild Venison Burger

The guns at Social Food Project designed this burger recipe to prove once and for all that low fat and flavour can co-exist. Try a variation with blue cheese & radicchio leaves for a salty twist.

Ingredients (serves four)

400g Venison Mince
1/2 bunch Chives thinly chopped
2 large Brown onions: 1/2 thinly diced & 1 1/2 thinly sliced
20g Breadcrumbs
1 Egg beaten
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
25g Butter
100ml Red wine vinegar
10g Brown raw sugar
4 Burger buns
Vegetable oil
Salt
Pepper

How to make it

Bring a frying pan to medium heat, add a splash of oil and sauté the diced onions.
After 1 minute add the thyme and a pinch of salt.
When the onions are soft and translucent > remove from the heat and set aside.
In a mixing bowl combine the mince, chives, bread crumbs, egg, Worcestershire sauce, Dijon mustard, cooked onions and a pinch
When mixed together form 4 even patties and set aside then the fridge.
In another frying pan heat until medium to low heat and a splash of oil and the butter.
Sauté the sliced onions with a good pinch of salt until soft, very tender and turning brown but not burnt, for around 10 minutes.
Add the the vinegar and sugar and reduce until the onions become sticky.
Remove the patties from the fridge & bring a griddle or frying pan to a medium-hot heat.
Meanwhile brush the patties with oil and a good pinch of salt on both sides.
Place the patty in the pan and cook for 1.5 minutes, then turn. Do this one more time. Set aside to rest for 2 minutes.
Slice the bun and place in the same pan until lightly toasted.
Build the burger with the sticky onions and your favourite garnishes.