Venison Mince Burgers with Beetroot Relish
Embark on a culinary journey with these succulent venison mince burgers paired with a tangy beetroot relish. Inspired by rustic game dishes, this recipe combines the earthiness of venison with the vibrant flavors of beetroot, creating a symphony of taste that's both hearty and refined.
Ingredients
Venison Burgers
- 500 g ground venison (minced venison) - Preferably from a trusted local butcher
1 medium egg - Free-range- ½ cup breadcrumb - Fresh, slightly toasted
1 tbsp thyme - Fesh, chopped
1 tbsp Dijon mustard
1 tsp sea salt - As needed
1 tsp ground black pepper - freshly ground
2 tbsp olive oil
Beetroot Relish
- 2 cups beetroot - Fresh, grated
1 small red onion - Finely diced
¼ cup apple cider vinegar
2 tbsp sugar - White or brown- 1 pinch sea salt - To taste
To Serve
- 4 medium brioche buns - Lightly toasted
- 1 handful rocket leaves - Fresh
Instructions
- In a large bowl, combine the venison mince, egg, breadcrumbs, thyme, Dijon mustard, sea salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
- Shape the mixture into four equal patties. Press a slight indent in the center of each patty to ensure even cooking.
- Heat a grill or pan over medium-high heat and add olive oil. Cook the patties for about 4-5 minutes on each side, or until nicely charred on the outside and cooked to your preference inside. Aim for an internal temperature of 71°C (160°F) for medium doneness.
- For the beetroot relish, combine grated beetroot, red onion, apple cider vinegar, sugar, and salt in a saucepan. Cook over medium heat until the beetroot softens and flavors meld, about 10 minutes. Remove from heat and let cool slightly.
- To assemble, spread a generous layer of beetroot relish on the bottom half of each toasted brioche bun. Place the venison patties on top followed by a handful of rocket leaves. Close the bun and serve fresh.
Notes
For a smokier flavor, consider adding smoked paprika to the burger mix. For a quick relish, you can use store-bought beetroot chutney enhanced with fresh herbs.
Nutrition
Calories: 761kcalCarbohydrates: 64gProtein: 42gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 285mgSodium: 1281mgPotassium: 768mgFiber: 4gSugar: 13gVitamin A: 1009IUVitamin C: 9mgCalcium: 131mgIron: 7mg
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