Venison Burger with Blue Cheese and Crispy Shallots
- 650g venison mince
- 5 tbsp double cream
- 2 cloves garlic, crushed
- 1/2 tbsp flat leaved parsley, chopped
- 1/2 tbsp chives, chopped
- 4 juniper berries, crushed
- 200g blue cheese
- 16 shallots
- Sea salt and freshly ground black pepper
- Olive oil for frying
1. Place the mince in a bowl and season well. Using your hands or a fork, gently combine the seasoned meat with the cream, garlic, parsley, chives and juniper berries. Try not to over mix, as the cooked burgers will be tough if over-handled.
2. Gently shape the meat into four patties, or divide the meat and push each portion into a 10cm pastry cutter to make four burgers. Make a slight indentation in the top of each with your fingers.
3. Divide the cheese into four and shape each piece into a ball. Insert the cheese into the centre of the burgers and pull the meat back over the top to seal in the cheese.
4. Peel and cut the shallots into thin rings. Heat the olive oil in a pan, and fry the shallots until crispy.
5. Preheat a heavy ridged griddle pan or barbecue until very hot. If using a pan, put in a little olive oil, and sear the burgers to seal in the juices. Cook for two minutes on each side, so that the cheese melts in the middle.
6. Serve the burger on lightly toasted rolls, topped with the shallots, along with slices of tomatoes, red onion and pickled gherkin, or with a green salad if desired.