To celebrate the launch of Abel & Cole's 'Glorious Game Box' we decided to jazz up a firm favourite, the burger. The boxes, delivered straight to your door, contain three cuts of game from Hampshire woodland that change on a weekly basis.Ours arrived with a packet of lean venison mince, a year-round, tasty alternative to beef that is also high in protein and low in fat.
What-is-more these burgers are easy to make, cook and assemble. For a fun dinner party lay out a range of cheeses (gouda is our favourite) and toppings and let your guests create their own unique flavour stacks.
Serves four
Ingredients
500g venison mince
1 handful dried apricots, finely diced
1 handful fresh rosemary, finely chopped
1 handful fresh sage, finely chopped
1 egg
4 slices gouda (or soft blue cheese)
Crispy lettuce leaves
4 crispy brown rolls
Method
Place the mince, apricots, rosemary and sage in a large mixing bowl. Beat the egg and add to the meat mixture, using a fork or spatula to make sure everything is evenly combined.
Using your hand shape the mince into four equal sized patties and place on a plate covered in cling film. Transfer to the fridge to rest for at least 30 minutes.
When you are ready to eat, put a non-stick frying pan over a medium to high heat and wait until very hot. Venison contains less fat than both beef and pork and is at risk of drying out when cooked. To help combat this you can add a little fat (butter or vegetable oil work well) to the pan.
Cook the patties for roughly four minutes on each side or until the meat is cooked all the way through and juices run clear. Once done, remove the pan from the heat and cover each burger with a slice of cheese. Place a lid, flat baking tray or heat-proof plate on top of the pan. The trapped moisture will help melt the cheese and stop the meat from going dry.
Use this time - a couple of minutes - to halve and toast the rolls. Slather with barbeque sauce, ketchup or mayonnaise and top with the lettuce and cheesy burgers. Optional toppings could include crispy bacon, pickled cucumber or caramelised onions.
* *Read more of Rosie's recipes on her What to cook this weekend page
