VENISON BURGER / CRANBERRY MAYO

PATTY

  • 2 sprigs thyme
  • 500 g minced venison
  • 1 tbsp. vegetable oil
  • salt
  • pepper

TOPPINGS

  • 2 onions
  • 2 tbsp. vegetable oil
  • 30 g butter
  • 1 tbsp. Dijon mustard
  • 4 tbsp. mayonnaise
  • 2 tbsp. cranberry relish
  • 4 slices blue cheese
  • 4 burger rolls
  • butter (for the rolls)

FOR SERVING

  • 1 medium tomato
  • 50 g lambs lettuce

BRAAI SET UP

Step 1
Prepare the braai for direct heat, approx. 200°C. If using a 57cm charcoal barbecue, you will need 1/2 a chimney starter of lit Weber briquettes.

IN THE KITCHEN

Step 1
Pick the thyme leaves from the sprigs, mix with the minced venison and season with salt and pepper and knead well until everything is combined.

Step 2 
Roll 20 equal balls and form into even shaped patties.

Step 3 
Brush the patties with a little oil and keep them in the fridge until ready to braai.

Step 4 
Peel, halve and slice the onions and set aside.

Step 5 
Combine mayonnaise and cranberry relish.

Step 6
Cut the Burger rolls and spread butter on the cut sides.

AT THE BRAAI

Step 1
Insert the GBS Griddle into the GBS Cooking grate and preheat for about 5 minutes.

Step 2 
Add oil and butter to the griddle, followed by the sliced onions and cook until soft, stirring from time to time.

Step 3 
Mix mustard with the cooked onions, season with a little salt and pepper and remove from the braai.

Step 4 
Cook the patties over direct heat for about 2-3 minutes.

Step 5 
Flip the patties and top with a spoonful mustard-onions followed by the blue cheese.

Step 6
Cook for about 2-3 minutes until 75°C core temperature.

Step 7
Move to the indirect heat and rest for 2 minutes while you toast the buns over the direct heat.

Preparation time: 15 minutes
Braai time: 10 minutes
Braai method: Direct
Skill level: Medium

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