Gourmet Venison Burger
Designing a burger always gets the creative juices
flowing, so let's try something new today -
Gourmet Venison Burger, a healthier lower fat alternative
to the regular beef burger. Now where do we start
with this Xperiment ?
Let's begin
with the meat - the heart of the burger. I'll use
a block of Venison Topside Steak; other cuts may
also be used. Half a kilogram or a pound of meat should
make three to four burgers. What shall we add to
flavor our venison? Here are some suggestions:
beer, BBQ sauce, chili, garlic, ginger, horseradish,
ketchup, mushrooms, mustard, onions, oregano, salt,
pepper, red wine, rosemary, thyme, whisky, worcestershire sauce. What else can you think of
that will go well with venison?
I'll start
with garlic, mushrooms and onions. Chop up several
cloves of fresh garlic to make about a tablespoon; make
more or less as you prefer. For the mushrooms,
I've selected baby portobellos for their meaty flavor
and texture. You may also use other types that are
available. To really boost the Gourmet
factor, you can use Morels or Truffles when they are in
season; in this case, best to use them as a sauce or
condiment/garnish. As for onions, I've picked a
small yellow onion for its full flavor. If you
prefer a stronger bite, go for the red onions; for a
milder flavor, try white onions.
After chopping
up the garlic, mushrooms and onions, its time to prepare
our venison. First, cut up the block of venison
into small pieces, then chop it up a bit more. Mix
in your garlic, mushrooms and onions. Chop and mix
for another round or two. Next, I've decided to
add some mustard, salt, freshly ground black pepper, red
wine and rosemary; you can choose your favorite
condiments to mix in. To bind the burger mixture
together, I have selected a tablespoon of grated Romano
cheese for its sharp tangy flavor. Other binders
you can use are breadcrumbs or eggs. Mix all the
ingredients well and form into patties about half an
inch high and as wide as the buns you intend to use.
Put your venison burger patties into the freezer for
about half an hour to prevent them from breaking up when
you cook them. You can wrap them in plastic food
wrap for easier handling if necessary.
Now to select
some vegetables and go pick out your choice of bun.
How about some sweet romaine lettuce and juicy tomatoes?
In place of pickles, try a few slices of Kiwi fruit
for a refreshing fruity flavor. I've chosen a
large focaccia bun from my local baker; what's your
pick? Slice the bun into two halves and toast
them till lightly golden brown.
Its time to
take out the grill pan for our burgers.
I'll use olive oil with a little butter and sesame oil,
for aroma, on medium high heat. Grill one side of
the burger patty, then flip over; I like mine medium to
medium-well. Cook to whatever doneness you like;
avoid well-done as this will surely reduce the burger to
a dry hard mass. While grilling, you may add some
kick to your burger by flambé with brandy or whisky.
Assemble your burger by
lining the bottom half of the toasted bun with the
romaine lettuce, stack on your grilled venison burger,
add some sauces or spreads if you like (I've used a bit of
BBQ sauce), top with slices of kiwi fruit and tomatoes.
Wow, what a delicious sight!
Finally, the tasting . . .
On first bite of our Gourmet
Venison Burger - its warm, tender & juicy, with robust
flavor. A hearty meal for the hungry!
As a healthier alternative
to french fries, try some baked parsnips to accompany
your tasty creation.
Have fun
designing, Xperimenting and customizing your very own
Gourmet Venison Burger !
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