Cervena

Mini Cervena Venison Burgers with Three Toppings

Mini Cervena Venison Burgers with Three Toppings

Serves 4

 Metric  Imperial 

Introduction

These mini burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would suggest a leg cut, which is more affordable than the loin. Remember, that Cervena venison is a lean and healthy meat with about 1/5 the fat of beef, so it cooks quickly! Here are some tips to keep the burgers nice and moist:

  • if you have a butcher grind the meat ask him to make a course mix on the largest setting.
  • when making the meat into patties, pack them loosely – the texture is nicer and the meat will cook better
  • use a medium flame and don’t cook the burgers past medium

I like serving the burgers on small miso buns that we make at the restaurant, but you can use egg buns or drizzle some olive oil over the buns and grill them to get richer, moister bread. To serve, place 3 mini burgers on a plate and top each with a different topping – the pickled beets and fried egg is a really New Zealand specialty!

These mini burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would suggest a leg cut, which is more affordable than the loin. Remember, that Cervena venison is a lean and healthy meat with about 1/5 the fat of beef, so it cooks quickly! Here are some tips to keep the burgers nice and moist:

  • if you have a butcher grind the meat ask him to make a course mix on the largest setting.
  • when making the meat into patties, pack them loosely – the texture is nicer and the meat will cook better
  • use a medium flame and don’t cook the burgers past medium

I like serving the burgers on small miso buns that we make at the restaurant, but you can use egg buns or drizzle some olive oil over the buns and grill them to get richer, moister bread. To serve, place 3 mini burgers on a plate and top each with a different topping – the pickled beets and fried egg is a really New Zealand specialty!

For the Venison burgers

You can make the venison into ground meat in three ways:

1. (Recommended method) Chop the meat by hand until the pieces are about the size of lentils. Place it in a mixing bowl with the other ingredients and mix until well incorporated.

2. Roughly chop the meat, place in a food processor with all of the other ingredients and lightly pulse the blade until the venison looks like ground meat.

3. If you have a meat grinder or the proper attachment to your mixer, mix all of the ingredients together and push through the grinder.

Once the meat mix is ground, separate it into 12 equal portions. With your hands, lightly form the meat into patties, taking care not to pack them too tightly.

Grill over a medium flame to medium rare, about 1-2 minutes on each side. Be careful not to overcook the burgers as the meat cooks very quickly.

You can make the venison into ground meat in three ways:

1. (Recommended method) Chop the meat by hand until the pieces are about the size of lentils. Place it in a mixing bowl with the other ingredients and mix until well incorporated.

2. Roughly chop the meat, place in a food processor with all of the other ingredients and lightly pulse the blade until the venison looks like ground meat.

3. If you have a meat grinder or the proper attachment to your mixer, mix all of the ingredients together and push through the grinder.

Once the meat mix is ground, separate it into 12 equal portions. With your hands, lightly form the meat into patties, taking care not to pack them too tightly.

Grill over a medium flame to medium rare, about 1-2 minutes on each side. Be careful not to overcook the burgers as the meat cooks very quickly.

Toppings One - sherry vinegar onions and saffron mayonnaise

Sherry Vinegar onions (makes more than needed but they keep well refrigerated)

Preheat the oven to 350F.

Place the onion slices in an even layer in a pyrex dish.

Combine the remaining ingredients in a mixing bowl and whisk them together. Pour the mixture over the onions.

Cover the pyrex dish with foil and place in the preheated oven for about 40 minutes. The onions will have softened, turned a pale red, and have absorbed most of the liquid.

Remove from the oven and allow the onions to cool.

Saffron Mayonnaise

Combine all the ingredients in a mixing bowl. Cover and refrigerate until ready to serve.

To Serve

Put a dollop of saffron mayo onto a toasted bun. Place the medium rare grilled venison burger on top of the mayonnaise, top with a few sherry braised onion rings and garnish with arugula.

Sherry Vinegar onions (makes more than needed but they keep well refrigerated)

Preheat the oven to 350F.

Place the onion slices in an even layer in a pyrex dish.

Combine the remaining ingredients in a mixing bowl and whisk them together. Pour the mixture over the onions.

Cover the pyrex dish with foil and place in the preheated oven for about 40 minutes. The onions will have softened, turned a pale red, and have absorbed most of the liquid.

Remove from the oven and allow the onions to cool.

Saffron Mayonnaise

Combine all the ingredients in a mixing bowl. Cover and refrigerate until ready to serve.

To Serve

Put a dollop of saffron mayo onto a toasted bun. Place the medium rare grilled venison burger on top of the mayonnaise, top with a few sherry braised onion rings and garnish with arugula.

Topping Two - spicy pickled beets and a fried egg

Pickled Beets (makes more than enough and keeps indefinitely when refrigerated):

Preheat the oven to 375F.

Wash the beets and wrap in foil.

Place the foil wrapped beets on a baking tray and place in the oven at 375F until a sharp knife can be inserted and removed easily (about 40-60 minutes depending on size)

Allow the beets to cool. Peel the beets and cut into thin slices.

In a saucepan combine all of the remaining ingredients. Place over medium heat and bring to a boil. Reduce the heat to a medium simmer and continue to cook until the volume of liquid is reduced by about ¼.

Pour the liquid over the diced beets and refrigerate.

To serve

Place the grilled venison burger on a toasted bun. Drain some pickled beet slices and place on top of the hamburger. Fry an organic egg to sunny side up and place on top of the beets.

Pickled Beets (makes more than enough and keeps indefinitely when refrigerated):

Preheat the oven to 375F.

Wash the beets and wrap in foil.

Place the foil wrapped beets on a baking tray and place in the oven at 375F until a sharp knife can be inserted and removed easily (about 40-60 minutes depending on size)

Allow the beets to cool. Peel the beets and cut into thin slices.

In a saucepan combine all of the remaining ingredients. Place over medium heat and bring to a boil. Reduce the heat to a medium simmer and continue to cook until the volume of liquid is reduced by about ¼.

Pour the liquid over the diced beets and refrigerate.

To serve

place the grilled venison burger on a toasted bun. Drain some pickled beet slices and place on top of the hamburger. Fry an organic egg to sunny side up and place on top of the beets.

Topping Three - sweet and sour tomatoes and horseradish crème fraiche

Sweet and Sour Tomatoes

Combine all of the ingredients in a saucepan and place on medium heat.

Bring the sauce to a boil and reduce the heat to a simmer. Cook the sauce on a low simmer for 30 minutes, until it becomes thick and glossy.

Remove from the heat and allow to cool. This keeps very well in the refrigerator.

Horseradish crème fraiche:

Combine all in a mixing bowl and stir until well mixed.

To Serve

Put a dollop of the horseradish crème fraiche on a toasted bun. Place the medium rare grilled venison burger on the bun and top with a spoonful of the sweet and spicy tomatoes.

Sweet and Sour Tomatoes

Combine all of the ingredients in a saucepan and place on medium heat.

Bring the sauce to a boil and reduce the heat to a simmer. Cook the sauce on a low simmer for 30 minutes, until it becomes thick and glossy.

Remove from the heat and allow to cool. This keeps very well in the refrigerator.

Horseradish crème fraiche:

Combine all in a mixing bowl and stir until well mixed.

To Serve

Put a dollop of the horseradish crème fraiche on a toasted bun. Place the medium rare grilled venison burger on the bun and top with a spoonful of the sweet and spicy tomatoes.

Venison burgers

1 kg Cervena venison from the leg

1 teaspoon dried oregano

1 teaspoon ground cinnamon

8 stems flat leaf parsley, leaves removed and finely chopped

2 teaspoons Extra virgin olive oil

2 teaspoons Maldon salt*

1/2 teaspoon freshly ground pepper

*Maldon Salt is a flavorful salt from the UK that can be found in specialty stores, but Kosher salt can also be used.

2 ¼ pounds Cervena venison from the leg

1 teaspoon dried oregano

1 teaspoon ground cinnamon

8 stems flat leaf parsley, leaves removed and finely chopped

2 teaspoons Extra virgin olive oil

2 teaspoons Maldon salt*

1/2 teaspoon freshly ground pepper

*Maldon Salt is a flavorful salt from the UK that can be found in specialty stores, but Kosher salt can also be used.

Sherry Vinegar Onions

1 red onion, peeled and cut into ½ inch rounds

1 bay leaf

1 stem rosemary

½ teaspoon dried oregano

1 clove garlic, flattened with the side of a knife

3 ½ Tablespoons sherry vinegar

3 Tablespoons extra virgin olive oil

1 Tablespoon dark brown sugar

½ tablespoon Maldon or Kosher salt

1 red onion, peeled and cut into ½ inch rounds

1 bay leaf

1 stem rosemary

½ teaspoon dried oregano

1 clove garlic, flattened with the side of a knife

3 ½ Tablespoons sherry vinegar

3 Tablespoons extra virgin olive oil

1 Tablespoon dark brown sugar

½ tablespoon Maldon or Kosher salt

Saffron Mayonnaise

¼ cup mayonnaise

1 small pinch saffron

1 squirt Tabasco

Zest of ½ a lemon

¼ cup mayonnaise

1 small pinch saffron

1 squirt Tabasco

Zest of ½ a lemon

Pickled Beets

900 gram beetroot

1 red chili, deseeded and finely chopped

5 garlic cloves, finely chopped

1 knob ginger, peeled and finely chopped

3/4 cup muscavado or dark brown sugar

2 cups Greek red wine vinegar

1 cup cider vinegar

salt and black pepper

4 organic eggs

2 pounds beetroot

1 red chili, deseeded and finely chopped

5 garlic cloves, finely chopped

1 knob ginger, peeled and finely chopped

3/4 cup muscavado or dark brown sugar

2 cups Greek red wine vinegar

1 cup cider vinegar

salt and black pepper

4 organic eggs

Sweet and Sour Tomatoes

450 gram can peeled and crushed tomatoes

½ thumb ginger, peeled and finely chopped

3 cloves garlic, minced

2 teaspoons Tabasco

3/4 cup sugar

1 tablespoon fish sauce

5 Tablespoons cider vinegar

1 pound can peeled and crushed tomatoes

½ thumb ginger, peeled and finely chopped

3 cloves garlic, minced

2 teaspoons Tabasco

3/4 cup sugar

1 tablespoon fish sauce

5 Tablespoons cider vinegar

Horseradish crème fraiche

1/4 cup crème fraiche

¼ teaspoon Maldon or Kosher salt

1 tablespoon horseradish

½ bunch chives, chopped

1 grind pepper

1/4 cup crème fraiche

¼ teaspoon Maldon or Kosher salt

1 tablespoon horseradish

½ bunch chives, chopped

1 grind pepper