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Ingredients.
500g Venison Mince
2 Rashers of Smoked Back Bacon
2 Slices of Black pudding
4 Rolls
4 Eggs
Olive oil for frying.
Method.
Roughly chop both the bacon and black pudding and mix well with the venison mince.
Decide the mix into 4 and form your burgers.
Drizzle over a little olive oil onto each burger.
Heat a griddle pan and fry the burgers for a total of 20 minutes (turning every 5 minutes)
Once the burgers are cooked put one side and rest.
Crisp up the sliced rolls in the pan using up the tasty juices.
In a separate fry your eggs.
Once cooked get stacking those burgers!
500g Venison Mince
2 Rashers of Smoked Back Bacon
2 Slices of Black pudding
4 Rolls
4 Eggs
Olive oil for frying.
Method.
Roughly chop both the bacon and black pudding and mix well with the venison mince.
Decide the mix into 4 and form your burgers.
Drizzle over a little olive oil onto each burger.
Heat a griddle pan and fry the burgers for a total of 20 minutes (turning every 5 minutes)
Once the burgers are cooked put one side and rest.
Crisp up the sliced rolls in the pan using up the tasty juices.
In a separate fry your eggs.
Once cooked get stacking those burgers!
