August - Loaded Venison Burger

 

Upgrade your BBQ recipes this season and try our juicy Loaded Venison Burger. Stuffed with Goats Cheese and topped with Guacamole and Caramelised Onions, this explosion-of-flavours recipe can be used with any of our BBQ Meats but pairs especially well with our Venison Burgers. 

 

SERVES 4

Ingredients
For the Caramelised Onions
2tbsp Olive Oil
2tbsp Butter
2 Large White Onions
Pinch of Salt (to taste)
1tbsp Brown Sugar

For the Guacamole
2 Avocados, mashed
2tbsp fresh Coriander, chopped
2tbsp White Onion, diced
Salt and Pepper to taste
Juice of 1-2 Limes

For the Burgers
4 Venison Burgers

150g Goats Cheese of choice 
115g mature Scottish Cheddar
Butter
Olive Oil
Fresh Rocket
Fresh Cherry Tomatoes
4 Pieces of bacon

Dijon Mayonnaise
½ cup Mayonnaise
2tsp Dijon Mustard
2tbsp Soured Cream
 
Method
1) Melt the Oil and the Butter in a Skillet at a low heat. Add the Onions and Salt, cover for 25-30 minutes until golden, stirring every few minutes. Stir in the Brown Sugar and cook for further 10 minutes.

2) Whilst browning the Onions, mix all the guacamole ingredients together, and make the Dijon Mayonnaise.
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Woodmill Tip

For an extra kick, dice and seed ¼ Jalapeño and add to your guacamole, or slice and place on top of the burger once cooked for a delicious crunch.
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3) Once the Onions have been set aside, use this pan to cook the Venison Burgers alongside the Bacon. Cook for no more than 3 minutes each side until beautifully brown. Just before taking the Burgers off the heat, top with a small wedge of Goats cheese and a slice of Mature Cheddar and let melt over the meat. Remove bacon once cooked to your liking.
 
4) To serve the burgers, spread a tick layer of guacamole on the bun, place the cheesey burger on top and heap on the caramelised onions, fresh rocket and bacon and add some dijon mayonnaise to taste.
 
5) Serve with cherry tomatoes salted and coated in a drizzle of olive oil.

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