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Recipes

Venison Burgers with redcurrant jelly

Serves 6-8

Ingredients

1 kg Venison mince

1 small red onion, finely chopped

½ tsp juniper berries ground to a fine powder

2 garlic cloves, finely chopped

2 egg yolks

150g fresh white breadcrumbs

1-2 tsp Worcestershire sauce

Few drops of Tabasco

Salt and pepper

Olive oil

8 soft bread rolls, halved

Few slices of cooked beetroot

Redcurrant jelly to serve

1. Place the meat, onion, and ground juniper in a bowl with the egg and breadcrumbs. Season with Worcestershire sauce, Tabasco, salt and pepper. Mix well with your hands until all the ingredients are amalgamated. Form the mixture into burger shapes.
2. Preheat the grill on a high setting. Pour a small amount of olive oil on the burgers. Cook the burgers for three minutes on each side, reducing the heat to medium during cooking. This will give you medium burgers.
3. Toast the buns, and serve burgers with sliced beetroot and redcurrant jelly.

 

Edam Bean Burgers with Tomato Relish

These healthy burgers are a great vegetarian alternative and the kids will enjoy getting their hands messy making them too.  Serve on focaccia or ciabatta bread with your favourite salad leaves and zingy tomato relish. 

Serves 4

Prep 15 minutes + chilling

Cook 10 minutes

Ingredients

100g/3 1/2 oz Original Dutch Edam wedge cut into very small cubes

55g / 2oz pine nuts toasted

2 x 300g cans cannellini beans, drained and rinsed

5 spring onions, chopped

30ml/2tbsp sun-dried tomato paste

75g/2 3/4oz fresh breadcrumbs

1 egg, beaten

Sunflower oil for frying

For the tomato relish:

4 ripe tomatoes, diced

1 red pepper, de-seeded and diced

1 garlic clove, crushed

3 tbsp flat leaf parsley, chopped (25g packet)

1 tbsp olive oil

1/2 lemon, juice only

1. Lightly toast the pine nuts for 2-3 minutes or until golden over a Marco-grill barbecue on a medium heat.
2. Place the beans in a large bowl and mash well with a potato masher or fork. Add the Edam, pine nuts, onion, tomato paste and a third of the breadcrumbs.  Season and gently mix together until the ingredients are thoroughly combined.
3. Shape the misture into 8 burgers.  Coat the outside of each burger first with the beaten egg, then with the remaining breadcrumbs. Cover and chill in the fridge for 20 minutes.
4. Meanwhile, mix all the tomato relish ingredients together, season well and set to one side. Add the burgers to a Marco-grill and cook each side until golden and heated through.
5. Serve with favourite salad leaves and tomato relish in summer, or new potatoes and green beans in winter.

Chef's Tips

• You can use borlotti beans or chickpeas in this recipe.
• If you want to cook the burgers in the oven, simply pre-heat to 190C, 375F, Gas 5. Place the burgers on an oiled baking sheet sprayed with a little oil. Cook for 20 minutes or until golden and heated through.
• If you fancy a relish with a little kick! Add a few drops of Tabasco depending on the heat you like.