The Coach Hunter Venison Burger

1

PORTIONS

Ingredients

  • 110g Silver Fern Farms venison, minced
  • 20g pork fat, minced
  • 1 tsp cooking oil
  • 1 tsp coffee spice seasoning
  • 1 manuka-smoked egg
  • 20g smoked butter
  • 1 burger bun, sliced in half
  • 1 thinly-sliced red onion ring
  • 4-5 slices beetroot pickle
  • 1/2 cup watercress, picked, no heavy stalks

Coffee Spice Seasoning

  • 1 tsp freshly ground coffee
  • 1/2 tsp garlic flakes
  • 2 tsp flakey salt
  • 1/2 tsp chili flakes
  • 1/2 tsp ground cumin
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp freshly ground black pepper

Method

Coffee Spice Seasoning

Mix all the ingredients together and store in an airtight container until required.

Beetroot Pickle

Combine sugar, salt and pepper in a bowl. Add the sliced beetroot, mix the dry ingredients with the beetroot and allow the mixture to sit for 10 minutes. The sugar and salt will draw some moisture from the beetroot. Add the vinegar and allow to pickle for 30 minutes. Store until required.

Place the venison and pork fat in a chilled bowl. Quickly combine the two ingredients mixing well with your hands, working the protein and ensuring the pork fat is dispersed evenly throughout the venison. Form the meat into a ball then squash it down to form a round, flat patty slightly bigger than the burger bun as it will shrink slightly as it cooks.

Preheat a large non-stick fry pan. Place cooking oil in the pan and fry the venison patty, controlling the heat so that it cooks to medium. In the last few minutes of cooking, season with the coffee spice seasoning. Remove from the heat and allow to rest in a warm place for 2-3 minutes.

While the venison is resting, use the same non-stick fry pan to cook the manuka-smoked egg to over easy maintaining a soft yolk, as well as toasting the burger bun in the pan cut-side-down. Butter the toasted bun bottom.

Assemble the burger in the following order - toasted bun bottom, smoked butter, seasoned venison, smoked egg, red onion rings, pickled beetroot, watercress, toasted bun top.

Serve immediately and enjoy.