Ingredients
2 tbsp olive oil
1 small onion, finely chopped
1 cloves garlic, finely chopped
500 g minced venison
20 g fresh breadcrumbs
1 egg, beaten
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp ketchup
4 white sesame bun
To serve
cherry tomatoes, sliced
salad leaves
mayonnaise
Method
1. Heat 1 tablespoon of the oil in a large, non-stick frying pan and fry the onion and garlic over a medium-high heat for 2-3 minutes.
2. Transfer the onion and garlic to a large mixing bowl and add the venison mince, breadcrumbs, egg, mustard, Worcestershire sauce, ketchup and plenty of sea salt and freshly ground black pepper to season. Stir well with a fork to combine.
3. Divide the mixture into 4 equal portions and, with wet hands, shape the mixture into burgers.
4. Add the remaining tablespoon of oil to the frying pan and fry the burgers over a medium-high heat for 4-5 minutes on each side, or until cooked through.
5. To serve, put a burger into each bun, top with sliced tomatoes, salad leaves and a dollop of mayonnaise.
2 tbsp olive oil
1 small onion, finely chopped
1 cloves garlic, finely chopped
500 g minced venison
20 g fresh breadcrumbs
1 egg, beaten
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp ketchup
4 white sesame bun
To serve
cherry tomatoes, sliced
salad leaves
mayonnaise
Method
1. Heat 1 tablespoon of the oil in a large, non-stick frying pan and fry the onion and garlic over a medium-high heat for 2-3 minutes.
2. Transfer the onion and garlic to a large mixing bowl and add the venison mince, breadcrumbs, egg, mustard, Worcestershire sauce, ketchup and plenty of sea salt and freshly ground black pepper to season. Stir well with a fork to combine.
3. Divide the mixture into 4 equal portions and, with wet hands, shape the mixture into burgers.
4. Add the remaining tablespoon of oil to the frying pan and fry the burgers over a medium-high heat for 4-5 minutes on each side, or until cooked through.
5. To serve, put a burger into each bun, top with sliced tomatoes, salad leaves and a dollop of mayonnaise.