Difference between revisions of "Home made venison burgers"
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This is a rich burger that does brilliantly on the barbeque. | This is a rich burger that does brilliantly on the barbeque. | ||
| − | == Ingredients == | + | == Ingredients for 3 thick burgers == |
* 1/2 clove garlic, milled with onion and parsley. | * 1/2 clove garlic, milled with onion and parsley. | ||
* 1 small onion. | * 1 small onion. | ||
| Line 18: | Line 18: | ||
== Directions == | == Directions == | ||
# Using a hand grinder (or hand mixer grinder) mince onion, garlic and parsley. | # Using a hand grinder (or hand mixer grinder) mince onion, garlic and parsley. | ||
| − | # Mix this with the other ingredients in the mixer | + | # Mix this with the other ingredients in the mixer. |
# Shape into roll sized buns; I use a pastry cutter - smooth edged as this is the size of my rolls. About 6"/15cm in diameter. | # Shape into roll sized buns; I use a pastry cutter - smooth edged as this is the size of my rolls. About 6"/15cm in diameter. | ||
| + | # Then allow to rest in fridge for 20mins. | ||
Cook on a medium grill for 10mins or so depending on thickness. As it has onion in it, we just serve with relish or [[Coleslaw]]. | Cook on a medium grill for 10mins or so depending on thickness. As it has onion in it, we just serve with relish or [[Coleslaw]]. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Latest revision as of 09:25, 26 August 2024
Other recipes | Burger recipes
Home made venison burgers
Originally from all recipes .
This is a rich burger that does brilliantly on the barbeque.
Ingredients for 3 thick burgers
- 1/2 clove garlic, milled with onion and parsley.
- 1 small onion.
- 5ml chopped fresh parsley.
- 200g venison (ground/minced).
- 50g beef (ground/minced).
- 3 hamburger buns.
NB: can be made purely with venison, just swap in the amounts. Makes two good sized burgers.
Directions
- Using a hand grinder (or hand mixer grinder) mince onion, garlic and parsley.
- Mix this with the other ingredients in the mixer.
- Shape into roll sized buns; I use a pastry cutter - smooth edged as this is the size of my rolls. About 6"/15cm in diameter.
- Then allow to rest in fridge for 20mins.
Cook on a medium grill for 10mins or so depending on thickness. As it has onion in it, we just serve with relish or Coleslaw.
