Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Burger
- 500g finely ground venison - shoulder / haunch or lean ground beef
- ½ red onion - finely chopped
- 1 medium egg
- 1 tablespoon Worcestershire sauce
- 25g (1oz) fresh breadcrumbs
- 1 tablespoon fresh chopped parsley
- ½ teaspoon salt
- 1 teaspoon coarse black pepper
- 85g (3oz) full flavoured Scandinavian hard cheese such as Swedish Vatebotten or Mature Cheddar - crumbled into small pieces
- 4 teaspoons Lingonberry jam or cranberry sauce
- Vegetable oil for cooking
Slaw
- 4-5 tablespoons French vinaigrette dressing
- 150g red cabbage - finely sliced
- 150g celeriac - peeled and grated
- ½ red onion - finely sliced
- ½ teaspoon black pepper
- Pinch of salt
- Small handful fresh mint leaves roughly chopped.
- 4 artisan sour dough bread rolls
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Method
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1Place the burger ingredients into a large bowl and mix together well to combine.
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2Divide the mixture into 4 balls and squash each ball flat. Place ¼ of the cheese into the centre of each flattened burger and top with a teaspoon of Lingonberry jam or cranberry sauce. Draw up the sides to completely enclose the filling. Gently flatten and reshape the burgers to about 7-8cm (3inch) in diameter. Place onto a plate or wrap in baking paper and rest in the refrigerator for 30 minutes.
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3Combine the cabbage, celeriac and onion with the vinaigrette dressing in a bowl, add the seasoning and stir through the fresh mint, cover and chill until required.
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4Place the empty Grillit® over a low to medium heat on the hob and allow it to heat for several minutes. Test the grill temperature by dropping a few drops of cold water over the hot surface.If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handle at all times.
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5Before cooking, lightly oil the grill ribs with a little vegetable oil. Cook the burgers for 10-12 minutes. Flip every 2-3 minutes, ensuring the burger has sealed and become bar marked before turning. On the second set of turning place the burger across the ribs in the opposite direction to create the chequered effect.
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6Place the cooked burgers into a warm dish to rest.
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7Slice the rolls and toast on the hot grill.
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8To serve, place a burger on each toasted bun base, top with the some of the red slaw and place the lid on. Serve the remaining slaw separately.
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