Barbecue Grilled Venison Burgers Recipe
- 250g or ½lb ground venison
- 110g or 4oz ground pork fat
- 1 small onion, peeled and finely chopped
- 2 tablespoons redcurrant jelly
- 8 tablespoons breadcrumbs
- 4g salt (¾ teaspoon)
- 1g pepper (¼ teaspoon)
Throw all the ingredients into a mixing bowl, roll up your sleeves and get your hands dirty! Give it a good mulch around so that everything is mixed.
After that, it’s a simple matter of forming the patties getting the grill up to temperature and brushing with a little oil to stop the burgers from sticking. Grill for 5-7 minutes on each side, and use an instant-read temperature probe to ensure that you have hit the necessary 71°C (160°F).
When cooked, take the burger off the heat and let it rest for 5 minutes so that the meat can relax and re-absorb some of the juices. Now slap it in a bun and enjoy it with crunchy slaw, a few salad leaves and your favourite homemade BBQ sauce recipe.
TIP – When forming patties by hand, make them as thin as possible because when heat is applied to the meat, it contracts and the burger takes on more of a spherical shape. If you keep the burgers thin and even thinner in the center then they will stay burger-shaped when they are cooked.
