Download the recipe below.
40 Minutes
4-6 Burgers
Super tasty!
Rene Jantzen
Venison burgers are a popular dish to make with ground game meat. In case you are worried that they may dry out simply grate some cold butter into your meat-spice mix.
Ingredients
Christmas Burger
- 500g minced venison
- Salt / pepper
- 1/2 teaspoons cinnamon
- Cumin
- Butter for frying
- Brioche burger bun
- Chili sauce to drip on the prepared burger
Celeriac & Kale Chips
- 1 small celeriac
- 300g fresh kale
- Olive oil
- Salt
Guacamole Cream
- 3 ripe avocados, peeled, pitted, and mashed
- Juice of a whole lime
- Cumin
- Cayenne pepper
- Salt / pepper
Chili Mayonnaise
- 1 egg
- 200 ml taste-neutral oil
- Salt
- 1 teaspoon sweet mustard
- 1/2 teaspoon apple cider vinegar
- 1 fresh chili
Method
To prepare the celeriac and kale chips, rinse the kale and tear the leaves off the stems and into smaller, bit-sized pieces. Next, peel the celeriac and cut it into thin slices. Cover the celery and kale with olive oil and sprinkle with salt. Now, place the celeriac and kale on a baking sheet lined with baking paper and bake them in the oven for about 20 minutes at 125 °C until golden and crispy.
For the burgers, season the minced venison with salt, pepper, cumin, and cinnamon. Portion the meat to form 4-6 burgers. Next fry them in butter until they have a nice crust.
The Guacamole Cream is a great addition to our Christmas Burger. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in cayenne pepper and cumin. Set aside for now until build the burger.
Next, we will prepare the Chili Mayonnaise. Cut the ends of the chili and chop them roughly. After that, get your hand blender and a tall measuring jug. Add an egg to the measuring jug without breaking the yolk. Now, add the salt followed by the mustard and vinegar. Using the hand blender mix everything for about 20 seconds. Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important. Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice. Last add the chopped chili, blend a few more seconds until the chili is well mixed in. Pour the mayonnaise on a sterilized jar and set aside to cool. You can keep the mayonnaise in the fridge for about a week. Another great addition are pickled onions if you have any.
Now let’s build our delicious burger. First, warm the brioche buns in the oven for a few minutes. Next, spread the chili mayonnaise on both halves of the bun. Then add a layer of guacamole on the bottom and place the burger on top. Cover everything with the celeriac & kale chips and pickled red onion. Drizzle some more of the chili mayonnaise of the meat and place the brioche bun next to it and serve.
Bon appetite.
About Post Author
