Venison burger with fruity sauce

Ingredients for 4 servings:

• 4 burger buns
• 500 g minced meat (game mince)
• salt and pepper
• Paprika powder, hot
• Game spice
• Breadcrumbs
• 2 shallots
• 1 tbsp oil
• 8 tbsp ketchup
• 2 tsp mustard, medium hot
• 4 tbsp rosehip jam
• Chili powder or cayenne pepper
• 2 tomatoes, sliced
• 4 lettuce leaves
• 8 slices of Camembert
• some Danish-style gherkins, sweet, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Season the minced venison with salt, pepper, game spice, and paprika powder. Add a little breadcrumbs and mix everything well. Form the patties and chill in the refrigerator for at least 1 hour. If you place a piece of wax paper between each patty, you can stack them to save space. For the sauce, dice the shallots and sauté them in oil. Season with ketchup, mustard, jam, and chili powder for a sweet and spicy flavor. Heat a little oil in a grill pan and fry the patties for about 3 minutes on each side. Assemble the burger as follows: Cover the underside of the bun with the sauce, lettuce, tomato slice, patty, Camembert, and gherkins. Place the top of the bun on top. Another tip: after turning the patties in the pan, place the cheese slices on the warm patty while they are still warm so the cheese melts a little.