- 2 sprigs thyme
- 500 g minced venison
- 1 tbsp. vegetable oil
- 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)
- 1 medium tomato
- 50 g lambs lettuce
BRAAI SET UP
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
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.
Roll 20 equal balls and form into even shaped patties.
Brush the patties with a little oil and keep them in the fridge until ready to braai.
Peel, halve and slice the onions and set aside.
Combine mayonnaise and cranberry relish.
Cut the Burger rolls and spread butter on the cut sides.
AT THE BRAAI
Insert the GBS Griddle into the GBS Cooking grate and preheat for about 5 minutes.
Add oil and butter to the griddle, followed by the sliced onions and cook until soft, stirring from time to time.
Mix mustard with the cooked onions, season with a little salt and pepper and remove from the braai.
Cook the patties over direct heat for about 2-3 minutes.
Flip the patties and top with a spoonful mustard-onions followed by the blue cheese.
Cook for about 2-3 minutes until 75°C core temperature.
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