Nompumeleo Mqwebu's Venison Mushroom Burger
An African take on a western fast-food reliable.
SERVES
4
PEOPLE
Ingredients
for the venison patties:
600g venison, minced
salt and pepper to taste
2 cloves of garlic, crushed
3g parsley, finely chopped
2 shallots, finely diced
3g chives, finely chopped
1 egg
for the burger:
8-10 large black mushrooms
sliced tomatoes (2 slices per serving)
sliced mature Cheddar cheese (1-2 slices per person)
1 small red onion, sliced
1 washed lettuce
Method
In a bowl, season the minced venison, then combine with the garlic, parsley, shallots and chives. Add the egg, ensuring it is mixed thoroughly.
Separate the mixture into portions and mould into patties using your hands. Indent the centre with your thumb or a teaspoon and place in the fridge to firm up.
Place the burgers on a hot grill and seal each side, turning them over to cook to desired preference. Grill the mushrooms for 1 minute on each side next to the burgers.
To serve, place a slice of tomato on a mushroom, then top with a cooked venison patty, 1-2 slices of cheese and a few onion rings; close off with a second slice of tomato, some lettuce and a cooked mushroom.
