Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Venison Smash Burgers
Leaner than beef and with a rich, gamey flavour, venison mince is perfect for making juicy burgers. Use a spatula or burger press to flatten them while they cook and they'll cook quickly while developing a delicious crust. Brushed with mustard and topped with melted Gouda, then served with homemade burger sauce in brioche buns, they'll be the star of your summer barbecue.
Ingredients
- 125g mayonnaise
- 50g tomato ketchup
- 25g Dijon mustard, plus extra for brushing
- 1 shallot
- 4 burger buns
- 500g venison mince
- 4 slices of Gouda
- Lettuce leaves, sliced red onion, sliced tomatoes, sliced gherkins, to serve
Prep: 35-40 mins | Cook: 15-20 mins
Method
1. Start by making the burger sauce: spoon the mayonnaise, ketchup and mustard into a mixing bowl. Peel and coarsely grate the shallots. Add to the bowl with a pinch of salt and pepper. Stir well to mix. Set aside. Split the burger buns in half.
2. Pop the venison mince into a bowl. Season generously with salt and pepper, then mix well. Divide into 4 and shape into balls.
3. Place a cast-iron frying pan or griddle on a medium-high heat or a barbecue. When it's hot, add the burger buns to the pan/on the griddle cut-side down and cook for 1-2 mins to lightly toast them. Set aside.
4. Make sure the frying pan/griddle is very hot – turn the heat up to high if you can – and cover it with a thin film of oil. Add a ball of venison to the pan and use a burger press or heavy spatula to flatten the burger till it's around 1cm thick. Repeat with the remaining venison rounds (you may need to cook your burgers in batches, depending on the size of your pan).
5. Cook the venison burgers for 2-3 mins till a thick crust has formed underneath. Flip them over. Brush the top of the burgers with mustard and place a slice of Gouda over each burger. Cover the pan with a lid or baking tray, or cover your barbecue with a lid if it has one. Let the burgers cook for 2 mins till the cheese has melted.
6. Meanwhile, spread the burger bun bases with half the burger sauce and top with lettuce, sliced red onion and sliced tomatoes, if using. Top each burger bun base with a venison smash burger. Top with sliced gherkins, if using, and drizzle over the remaining burger sauce. Cover with the burger bun tops and serve.
You'll need to log in to leave a rating & comment