Nick Nairn provides some top tips on how to make great venison burgers on the BBQ.More recipes from Landward's Nick Nairn
400g venison mince (from well trimmed haunch)
150g minced unsmoked streaky bacon
1/2 finely chopped red onion
1 clove finely chopped garlic
2 tbsp chopped parsley
3 tspn tomato ketchup
1 tspn Dijon mustard
Salt and pepper
2 tbsp fresh breadcrumbs
4 seeded burger buns split
4 small handfuls mixed leaves
2 tbspn sun blushed tomatoes
Red wine vinegar
1. Mix the meats together in a bowl then work in the seasoning and breadcrumbs. The mix should be slightly wet so that the burgers can be formed.
2. Divide the mixture into four and using a little sunflower oil on your hands form the mixture into burgers. Place onto a tray and bush with more sunflower oil.
3. To cook, insure the BBQ is hot and place the burgers over the highest heat. Close the lid of the BBQ and leave to cook for two minutes.
4. Open the lid and turn the burgers over, closing the lid and cooking for two minutes more.
5. Once this is completed the burgers can be moved to a cooler part of the grid and the lid close to complete the cooking. This will depend on the heat of the BBQ and how thick your burgers are.
6. To serve toast the rolls and toss the leaves with the oil, vinegar and tomatoes. Place one burger on each roll top with the salad and pop on the top of the bun, and enjoy.
Recipe: Granola bars
250g 50% fruit muesli
150g golden syrup
Heat the oven to 180 degrees. Mix the muesli with syrup and in it goes for 10 minutes. Simple!
- Dougie Vipond
- Nick Nairn
Your free, weekly, pocket guide to the Scottish outdoors. A flavour of the countryside in 15…