Venison Mushroom blended Burger
#BlendYourBurger Finalist Tebogo Molelekoa shares his recipe.
Ingredients
For the Burgers
- 400 g Eland Mince (80/20 fat ratio) or any preferred venison – even ostrich
- 400 g mixed button and portabellini mushrooms, finely diced
- 60 ml Mrs Balls Chutney
- 1 tbsp mixed herbs (marjoram, rosemary & sage)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp crushed black peppercorns
- 1 tsp salt
- 1 jumbo egg
To serve
- 4 burger buns toasted
- beer battered onion rings
- fig chutney or relish / preserve
- brie cheese
- butter lettuce
Instructions
For the burgers
- Combine all burger patty ingredients in a large bowl and mix ensuring spices well distributed.
- Form 4 burger patties and refrigerate for a minimum of 30 minutes.
- Grill burger patties (suggest medium) ensuring caramelization on searing.
To serve
- Toast Burger Buns on grill bread side down.
- Place butter lettuce onto your toasted Burger Bun base.
- Top with Mushroom & Eland Blended Burger Patty & thin slices of Brie Cheese.
- Drizzle with Fig Chutney.
- Top Burger Bun with 3 crispy, golden beer battered onion rings (hold in place with a skewer).Best served with steak-house style chips tossed in rosemary salt.