For episode #2 of our ‘Game Meat Series’ you’re looking at a hefty 250g patty, melty American cheese, mustard mayo, token few leaves of oak lettuce, caramelised onion, beetroot & bacon relish on a buttery brioche bun.
In my experience the best interpretations of foods have subtle differences in their process that make a 10 fold difference to the outcome. With these burgers it’s the freshly ground mince, on a course die cut, 20% pork fat with just salt added that makes these burgers a cut above the rest. They crisp up to perfection and pull apart easily as you eat the burger. Can honestly say I think this is the best burger I’ve ever made… 🤤
1kg Venison mince 20% fat, (800g venison leg and 200g pork back fat)
200g Streaky bacon
2 Brown onions
2 Roasted beetroots
1 Lemon
4 Tbsp Kewpie mayo
2 Tbsp Dijon mustard
4 Brioche sesame seed buns
Green oak lettuce
4 Slice high melt cheese
Olive oil
Flakey salt
Cracked Pepper
Method
1)
If you are mincing your own meat (which I highly recommend), so a coarse dice of the venison leg and pork back fat, mix it (so it’s evenly dispersed) with a large pinch of salt and then pop it into the freezer to chill it down. You want it to be firm and icy but no frozen solid, so keep an eye on it. (This will ensure it cures nicely through the mincer)
2)
Mince the chilled meat into a bowl then press into a metal ring (the same size as your buns) to make even sized patties. If you don’t have a metal ring just press out even sizes by hand. Set the patties to one side and let them come up to room temp as this will ensure you can cook your burger with a medium rare centre.
3)
Slice the bacon and pop it into a saucepan on medium heat with a good splash of olive oil. Cook that down until the fat has rendered from the bacon and it is nice and crispy. Approximately 5-10 minutes.
4)
Finley slice 2 brown onions and add them to the saucepan with the bacon. Keep stirring it regularly and cook down until the onion is caramelised (approximately 15 minutes). Add more olive oil if pan appears dry.
5)
Finely dice 2 beetroots (you can roast your own or buy the precooked beets) and add that through the onion and bacon. Turn the heat to low and cook for a further 5-10 minutes, regularly stirring to make a relish consistency.
6)
Take relish off the heat and add juice of half a lemon, salt and pepper to taste. Stir and set aside.
7)
Put a cast iron pan or similar onto a super high heat on the stove. Sprinkle the patties with some salt. Once the pan is to temp, add some olive oil and gently place the patties into the pan for 3 minutes with a wright on top (you can use weights or a second pan). Flip the patties over, add the cheese on top to melt and cook the patties for another 2-3 minutes. These will be pink in the middles, cook for longer if you want them to be more well done.
8)
Add 4 Tbsp of mayo to a jar with a tsp of dijon mustard.
9)
To construct the burger, add some mustard mayo to the base and lid of the brioche buns. Add some of the bacon onion beetroot relish and press it flat so the patty can sit flush. Add the patty. Add some more relish and flatten with a knife. Add some washed oak lettuce and then close them up with the lid of the brioche.
