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Mini venison burgers with lingonberry jam and pickles Recipe

Ingredients for pieces

    For the meat
  • Haunch of venison : 500 g
  • Minced pork : 200 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh thyme : 3 sprig
  • Flat leaf parsley : 0.25 bunch
  • Breadcrumbs : 50 g
  • Water : 50 ml
  • Sunflower oil : 20 ml

  • For the coulis
  • Frozen lingonberries : 300 g
  • Caster sugar : 150 g

  • For the garnish(es)
  • Mini burger bun(s) : 15 whole
  • Pickled gherkin(s) : 4 whole
  • 1For the meat

    Peel and finely dice the shallot and garlic clove. Pick and roughly chop the parsley. Pick the thyme leaves.

    Mince the venison meat if necessary. Mix all of the ingredients together in a large bowl. The breadcrumbs and water are added to keep the burger moist and succulent.

    Take a small piece of the mix and pan fry to check the seasoning. Adjust if necessary.

  • 2For the jam

    Place the lingonberries and sugar in a saucepan and gently simmer. Cook until the mixture resembles a jam. Stir occasionally to make sure the mixture has not caught on the bottom of the pan.

  • 3To serve

    Slice the pickles.
    Heat a frying pan until hot and add a splash of sunflower oil. Sear the burgers on both sides and continue cooking for a few minutes more. Remove the pan from the heat and allow the burger to finish cooking as it rests.

    Whilst the burger is resting, toast the burger buns. Spread some of the jam on one side of the bun, place some pickles on top of the burger and finish with the top of the bun.

Chef's tip

«Vary the flavours in the burger to incorporate some spice such as chilli, cumin or just lots of freshly ground black pepper. »

Mini venison burgers served in a brioche bun and finished with lingonberry jam and sliced gherkins.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  6mins
  • Rest time  4mins

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