Gourmet Venison Burger

Designing a burger always gets the creative juices flowing, so let's try something new today - Gourmet Venison Burger, a healthier lower fat alternative to the regular beef burger.  Now where do we start with this Xperiment ?

Let's begin with the meat - the heart of the burger.  I'll use a block of Venison Topside Steak; other cuts may also be used.  Half a kilogram or a pound of meat should make three to four burgers.  What shall we add to flavor our venison?  Here are some suggestions:  beer, BBQ sauce, chili, garlic, ginger, horseradish, ketchup, mushrooms, mustard, onions, oregano, salt, pepper, red wine, rosemary, thyme, whisky, worcestershire sauce.  What else can you think of that will go well with venison?

I'll start with garlic, mushrooms and onions.  Chop up several cloves of fresh garlic to make about a tablespoon; make more or less as you prefer.  For the mushrooms, I've selected baby portobellos for their meaty flavor and texture.  You may also use other types that are available.  To really boost the Gourmet factor, you can use Morels or Truffles when they are in season; in this case, best to use them as a sauce or condiment/garnish.  As for onions, I've picked a small yellow onion for its full flavor.  If you prefer a stronger bite, go for the red onions; for a milder flavor, try white onions.

After chopping up the garlic, mushrooms & onions, its time to prepare our venison.  First, cut up the block of venison into small pieces, then chop it up a bit more.  Mix in your garlic, mushrooms and onions.  Chop and mix for another round or two.  Next, I've decided to add some mustard, salt, freshly ground black pepper, red wine and rosemary; you can choose your favorite condiments to mix in.  To bind the burger mixture together, I have selected a tablespoon of grated Romano cheese for its sharp tangy flavor.  Other binders you can use are breadcrumbs or eggs.  Mix all the ingredients well and form into patties about half an inch high and as wide as the buns you intend to use.  Put your venison burger patties into the freezer for about half an hour to prevent them from breaking up when you cook them.  You can wrap them in plastic food wrap for easier handling if necessary.

Now to select some vegetables and go pick out your choice of bun.  How about some sweet romaine lettuce and juicy tomatoes?  In place of pickles, try a few slices of Kiwi fruit for a refreshing fruity flavor.  I've chosen a large focaccia bun from my local baker; what's your pick?  Slice the bun into two halves and toast them till lightly golden brown.

Its time to take out the grill pan for our burgers.    I'll use olive oil with a little butter and sesame oil, for aroma, on medium high heat.  Grill one side of the burger patty, then flip over; I like mine medium to medium-well.  Cook to whatever doneness you like; avoid well-done as this will surely reduce the burger to a dry hard mass.  While grilling, you may add some kick to your burger by flambé with brandy or whisky.

Assemble your burger by lining the bottom half of the toasted bun with the romaine lettuce, stack on your grilled venison burger, add some sauces or spreads if you like (I've used a bit of BBQ sauce), top with slices of kiwi fruit and tomatoes.  Wow, what a delicious sight!

Finally, the tasting . . .

On first bite of our Gourmet Venison Burger - its warm, tender & juicy, with robust flavor.  A hearty meal for the hungry!

As a healthier alternative to french fries, try some baked parsnips to accompany your tasty creation.

Have fun designing, Xperimenting and customizing your very own Gourmet Venison Burger !