Wildburger with Blue Cheese and Guacamole

Download the recipe below.

stopwatch 35 Minutes   servings 6 Burgers

The perfect Burger!

Anna-Lena Kaufmann

There can actually be no recipe for the perfect burger. And that’s the great thing about it – you can simply adjust the ingredients to suit your taste. We still believe that this version comes very close :-).

Ingredients

For the Burger Buns:

  • 230 g Plain flour
  • 100 g Strong flour
  • 180 ml Milk
  • 20 g Fresh yeast or 7 g dry yeast
  • 40 g Butter
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Egg
  • 1 Tbsp Milk

For the Guacamole:

  • 2 Avocados
  • 1 Tomato, seeded and diced
  • 1 tbsp fresh Coriander, chopped
  • 1 clove of Garlic
  • 1 lime (or lemon), freshly squeezed
  • Salt and Pepper

For the Patties:

  • 500 g Wild Meat, minced
  • 1 Egg
  • 1 tsp Mustard
  • 1 Onion, finely diced
  • 1 tsp Parsley, chopped
  • Salt and Pepper

Also:

  • 1 Cucumber, sliced
  • 2 handfuls of Arugula or Rocket
  • 6 slices of blue cheese
  • 6 tbsp cranberry jam
  • 6 tbsp BBQ sauce

Method

For the burger buns, knead all the ingredients into a smooth dough and let rise in a warm place for about an hour. Then divide the dough into six pieces. Roll them into balls on a floured surface. Leaving plenty of space between them, put the buns on a baking tray and in a warm place to prove for another 30 mins. Press the risen buns flat again, brush the tops with milk and bake at 200 ° C for about 15 minutes.

For the Guacamole, halve and destone the avocados. Spoon out the flesh into a bowl and add the juice from 1 lime. Start chopping it all together until fine and well combined. Carefully mix in tomato dices, chopped coriander and garlic. Then season to taste with salt, pepper and more lime juice, if needed.

For the patties, mix the venison with mustard, egg, onion and parsley, salt and pepper, and form six patties of the same size. Grill patties on the BBQ from both sides for about two to three minutes. They are done when they are crispy brown on the outside and still juicy in the middle. After grilling, put the blue cheese on the cooked patties and leave to rest for a few minutes.

Now its time to build the burger! Cut open the buns and lightly toast them on the grill. Spread the guacamole on the top half and the BBQ sauce on the bottom half of the bun. Now place the patty with the melted blue cheese on the bottom half and top with the arugula and cucumber slices. Lastly dip on a splash of the cranberry jam and close the two half.

Wildburger with Blue Cheese and Guacamole

Recipe Download.

Roebuck hunting – A May Sinfonia

In May, nature appears at its best.

As in no other month, I am drawn out into the wonderful nature in May. At the same time, I start to get that urge to hunt again. Not a real urge, rather a desire or demand. It’s the anticipation of idyllic evenings and magical mornings in my hunting ground. So on this evening in May, I found myself being drawn out into the fields and meadows of Holstein once again.

The sun was already touching the horizon and signaling the end of the day. There was a south-easterly wind so I chose the “watchtower”, a closed seat not far from the edge of the woods with an area of grass to the front, rapeseed to the right and wheat to the left. Even whilst setting up, I could make out a barren doe at the hedgerow opposite, stretching to reach the fresh buds and new leaves in the shrubbery. I watched it for a while through my new Victory SF. It was a view so clear and bright as if I was stood directly next to her. And whilst I was busy watching this one grazing away, deep in thought, two more stepped out of the nearby woods almost unnoticed.

By the time I noticed them, they had already come closer and were now barely 40 meters away. With my naked eye, I could make out a weak yearling and another equally weak barren doe. Twin fawns from last year, I presumed. The buck was still in velvet; barren doe can be hunted in Schleswig-Holstein from September onwards only. I enjoyed this sight and then let my gaze drift. A pair of ears exposed another female amongst the mass of yellow flowers, confidently looking in my direction.

One last glance through the telescopic sight to check confirmed my suspicions: it was a young roebuck.

Anna Lena Kaufmann

Meanwhile the buck and barren doe had come a bit closer, and now happily grazed at the edge of the rapeseed. Upon closer inspection I noticed that the supposed barren doe actually had a tush. My right hand intuitively went to grab the rifle. One last glance through the telescopic sight to check confirmed my suspicions: it was a young roebuck. Aiming at it I could now clearly recognize the tiny antler stumps. I did not hesitate for long and gave the runt the bullet. On the scales and broken up, he only reached 7 kilos.

Later on, as I conjured up a delightful dish from the roe deer venison, I reviewed the evening again. I was simply grateful. For the nature, its creatures and the hunting experience I had the privilege to enjoy.

Euipment used