Venison Burgers with Blue Cheese Recipe

Ingredients

For the Burger Patties

• 250g (9oz) Minced Venison
• 75g (2.5oz) Fatty Smoked Streaky Bacon
• 1 Clove Garlic
• 20g (1/2 Cup) Snipped Chives.
• 1 Egg Yolk
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 6 Juniper Berries

For the Toppings:

• 1 Peach
• 1 Tsp Cooking Oil
• 125ml (1/2 Cup) Gin
• 1 Tbsp Brown Sugar
• 2 Burger Buns
• 50g (1/3 Cup) Roquefort Cheese
• Fresh Basil Leaves
• 1 Tbsp Cooking Oil

Instructions

1. Crush and chop your juniper berries.
2. Finely the garlic.
3. Chop the bacon into a 2.3m dice.
4. Add all of the ingredients for the pattie to a bowl, mix well and allow to sit for 10 minutes.
5. Remove the stone from the peach and cut into 16 wedges and crumble your blue cheese.
6. Heat a frying pan over a high heat and add the oil.
7. Add the peaches for 3-4 minutes flipping occasionally.
8. Now flambee the peaches in the gin, tip in the gin and then lean the pan back away from you and allow the gin to catch light.
9. Be careful and ensure you lean back and tilt the pan away from you!
10. Once the flames die down add the brown sugar and stir before reducing the heat to low and simmering whilst you cook the burger patties.
11. Move the pan to the indirect heat and allow to sit whilst you cook the burgers.
12. Form into a burger around 1-1.5cm larger in diameter than your burger buns.
13. Rub the faces of the burger with a little oil.
14. Place in a hot pan and cook for 3-4 minutes
15. Flip and cook for a final 2-3 minutes.
16. Allow the burgers to rest for a minute or two before building the burger.
17. Use the resting time to toast your burger buns in the pan that you cooked the burgers in.
18. Begin with your burger, followed by the peaches and then blue cheese and finally your basil leaves.