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Venison burger with homemade chips
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Venison makes a superb alternative to beef in burgers, as the rich gamey flavour holds up well against the additional flavours, toppings and sauces served alongside. Josh Eggleton adds extra taste to his burgers with fresh coriander and parsley, a little cumin and some streaky bacon. Some crunchy pickled cucumber, crispy chips and fluffy ciabatta buns complete this classic comfort food.
First published in 2015
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Ingredients
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Imperial
Venison Burger Recipe
- 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
Pickled cucumber
- 1/2 cucumber, sliced
- 100g of caster sugar
- 10 coriander seeds
- 100ml of white wine vinegar
- 2 star anise
Chips
- 6 Désirée potatoes
- 1.5l groundnut oil
- 1 pinch of rock salt
To plate
- 4 ciabatta buns
- ketchup
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
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
- 100g of caster sugar
- 2 star anise
- 100ml of white wine vinegar
- 10 coriander seeds
2
Once cool, pour the solution over sliced cucumber and leave for 20 - 30 minutes to pickle
- 1/2 cucumber, sliced
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
- 1 large onion
- 1 garlic clove
- olive oil
4
When the onion is cool add the venison, bacon, parsley, coriander, cumin, egg and some salt and pepper to the bowl. Mix well
- 720g of venison mince
- 4 slices of streaky bacon
- 100g of flat-leaf parsley
- 1 tsp ground cumin
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 100g of coriander
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
- 1.5l groundnut oil
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
- 1 pinch of rock salt
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
- 4 ciabatta buns
- ketchup
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