Venison burger

Ingredients for 4 servings:

• 900 g venison
• 60 g onion(s), finely chopped
• 1 tbsp mustard
• 1 tbsp mayonnaise
• ½ tbsp Tabasco
• salt and pepper
• 4 rolls (burger buns)
• e.g. tomato(s)
• e.g. salad
• n. B. cucumber(s)
• n. B. onion(s)
• n. B. Remoulade
• n. B. Sauce, of your choice

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 35 minutes

a burger made from healthy game meat

The meat is first passed through a coarse grinder (9 mm). Then mix the meat with the ingredients until the mixture feels slightly sticky. Add a little more mayonnaise if desired. Add a little more Tabasco to taste. Now the mixture is put through the meat grinder again, this time using a fine grinder. Form the mixture into burgers and let rest in the refrigerator for at least 3 hours. Then fry or, even better, grill. Top the buns with lettuce, some tomato and cucumber, add the burger, and garnish with onions, some remoulade and sauce. Tip: For the minced meat, I use boneless ribs, belly flaps and shoulder meat. You can get this quite cheaply from a hunter.