Name: Venison burgers with blue cheese recipe
Yield: Serves: 4
Ingredients: Ingredients; 700 g./1 ½ lb venison mince; Sea salt and freshly ground black pepper; 5tbsp double cream; 2 cloves garlic, crushed; ½ tbsp fresh flat-leaf parsley, chopped; ½ tbsp chopped chives; 4 crushed juniper berries; 200 g/7 oz blue cheese; Olive oil; 16 shallots, peeled and thinly sliced; 4 rolls, slit in half and lightly toasted; Lettuce, slices of tomato, red onion and gherkin to serve

By GoodtoKnow

published 8 October 2007

in Recipes

You can use Stilton, Roquefort or Dolcelatte in these succulent venison burgers topped with crispy bootlace shallots

Ingredients

Ingredients
700 g./1 ½ lb venison mince
Sea salt and freshly ground black pepper
5tbsp double cream
2 cloves garlic, crushed
½ tbsp fresh flat-leaf parsley, chopped
½ tbsp chopped chives
4 crushed juniper berries
200 g/7 oz blue cheese
Olive oil
16 shallots, peeled and thinly sliced
4 rolls, slit in half and lightly toasted
Lettuce, slices of tomato, red onion and gherkin to serve

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Method

Season the mince and, using your hands, lightly combine with the cream, garlic, parsley, chives and juniper berries. Shape into 4 patties and make a slight indentation in the top with your fingers.
Divide the cheese into 4 and shape each piece into a ball. Insert into the burgers and pull the meat over the top and seal in the cheese. Set aside.
Heat the oil in a pan and fry the shallots until crispy. Remove with a slotted spoon and drain on a kitchen paper.
Preheat a griddle pan until very hot. Sear the burgers to seal in the juices then cook for 2 minutes on each side so that the cheese melts.
Place a lettuce leaf on the base of each toasted bun, perch a burger on top and finish with slices of tomato, red onion, gherkin and a helping of bootlace shallots.

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