Venison burger with walnut mayonnaise, onion jam and potato wedges

Ingredients for 4 servings:

• 500 g minced venison
• 1 clove(s) garlic
• 1 dash of Worcestershire sauce
• 6 onions, red
• 2 sprigs thyme, fresh
• 2 tbsp sugar
• 200 ml balsamic vinegar
• 30 g butter
• 2 egg yolks
• 250 ml walnut oil
• 100 ml sunflower oil
• 1 tsp mustard
• 1 tsp honey
• 1 kg potatoes
• some salt and pepper
• some paprika powder, sweet
• 5 tbsp olive oil
• 500 g wheat flour
• ½ cube of yeast
• 100 ml water, lukewarm
• 100 ml milk
• 2 eggs
• 50 g butter
• 1 tbsp sugar
• 1 tsp salt

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Burger buns: Mix milk and water and warm slightly. Dissolve the yeast in it and add it to the flour along with an egg, butter, salt, and sugar. Knead into a smooth dough. Cover with a towel and let rise for about 1 hour. Then form 8 equal-sized balls, place them on a baking sheet, and flatten slightly. Cover and let rise for another 15 minutes. Dilute an egg yolk with a little water, brush the buns with it, and sprinkle with sesame seeds. Bake at about 200 degrees Celsius for 10 minutes. After baking, let the buns rest for a while. Then, while they are still slightly warm, cover them with a towel or place them in a sealed container to soften them. Wash the potatoes and, depending on their size, quarter or halve them. Place the potato wedges on a baking sheet and season with salt, pepper, and paprika. Pour a little olive oil over them and mix. Bake everything in the oven at 200 degrees Celsius for about 30-40 minutes. Crush the garlic and mix with the meat, Worcestershire sauce, salt, and pepper using your hands. Form approximately 125g of mince into a patty for each burger. Then fry in a pan with a little oil. Peel the onions and slice them into thin rings. Heat them in a pan with butter until translucent. Sprinkle with the sugar and wait until it caramelizes slightly. Deglaze with the balsamic vinegar and add the thyme sprigs. Simmer on low heat until it reaches a jammy consistency. Add a splash of water if desired. Beat the egg yolks with 1 tablespoon of warm water. Add the mustard, honey, salt, and a little pepper. Slowly add the sunflower seed oil, stirring constantly. Then continue with the walnut oil until it forms a mayonnaise. If it becomes too thick, loosen the mixture with a little warm water. If the consistency is still too runny, stir in a little more oil. Now spread the mayo on the buns and top with the patty and onions. If you like, you can also top the patties with a slice of cheese and add lettuce and fresh tomatoes or other vegetables to the burger. Of course, you can also make the burgers with ground beef. https://www.youtube.com/watch?v=uOxc0QU2NRQ