Venison burger with pears and Camembert

Ingredients for 4 servings:

• 4 burger buns
• 500 g venison goulash
• 500 g wild boar goulash
• 8 slices of Camembert
• 1 can pear(s), cut in halves
• 100 g arugula
• Wild cranberries
• Game spice
• 2 eggs
• some breadcrumbs
• salt and pepper
• Dijon mustard, coarse
• 30 ml cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Put the meat through a grinder and mix well with the spices, some breadcrumbs, the eggs, and the cream. Fry a small test patty, adding seasoning if necessary. Shape the burger patties (I use shallow tapas bowls, but a burger press also works). Cook the patties thoroughly. In the meantime, warm the buns slightly, spread the bottom half with Dijon mustard, top with arugula, and top with a slice of Camembert. Thinly slice the pears. Shortly before the end of the cooking time, place a slice of Camembert on the patty and let it melt. Place the patty on the bottom half of the bun, arrange the pear slices on top, spread with cranberries, and put the bun lid on.