Josh Eggleton’s Venison Burger


Josh Eggleton’s venison burger provides a leaner, richer alternative to traditional meat

Packed full of seasoning, the flavours are excellently paired with fresh ciabatta buns and chunky chips

Serves 4

For the venison burgers:
• 720g of venison mince
• 1 egg
• 100g of coriander, chopped
• 100g of flat-leaf parsley, chopped
• 1 tsp ground cumin
• 1 garlic clove, crushed
• 1 large onion, finely diced
• 4 slices of streaky bacon, minced
• 1 tsp salt
• 1 tsp pepper
• olive oil

For the pickled cucumber:
• 1/2 cucumber, sliced
• 100g of caster sugar
• 10 coriander seeds
• 100ml of white wine vinegar
• 2 star anise

For the chips:
• 6 Désirée potatoes
• 1.5l groundnut oil
• 1 pinch of rock salt

To plate:
• 4 ciabatta buns
• ketchup

First, make the cucumber pickle. Put the sugar, white wine vinegar, star anise and coriander seeds into a pan and bring to the boil. Then, set aside to cool.
2 Once cool, pour the solution over sliced cucumber and leave for 20 – 30 minutes to pickle.
3 To make the venison burgers, sweat down the onions and garlic in oil in a pan for 5 minutes, then transfer to a large bowl, and leave to cool.
4 When the onion is cool add the venison, bacon, parsley, coriander, cumin, egg and some salt and pepper to the bowl. Mix well.
5 Take a little of the mixture, cook in a hot frying pan so that you can then taste for seasoning.
6 Depending on your personal requirements, add to the mix and repeat step 5 until the correct amount of seasoning has been achieved, then divide the mixture into 4 -5 venison burgers by shaping them in your hands. Ensure the venison burgers are squeezed tight – if there are air pockets in the middle they will break when cooking – and leave aside for a moment.
7 For the chips, peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch. Drain well.
8 Heat the oil in a deep fat fryer to 130°C.
9 Fry the chips for 7-8 minutes until soft. Lift out of the oil and drain.
10 Reheat the oil to 180°C and return the chips to the pan, cooking until they are crispy and brown.
11 As the chips are frying, cook the patties in a pan or on the BBQ for 5 minutes on each side so that they are still pink in the middle – they can be cooked more if you wish. Put aside until ready to serve.
12 Once the chips are crispy and brown, drain well and cover with rock salt before serving with the venison burgers which can be placed in toasted ciabatta buns, topped with the pickled cucumber and ketchup.

Recipe provided by Josh Eggleton for Great British Chefs. Click here for more information.

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