Venison mushroom burger: South African flavours for the weekend
Burgers are known and loved all around the world with thousands of variations that don’t even include what you can whip up at home. We want to bring some South African flavour to the party with this venison mushroom burger recipe. The fully-loaded burger with your choice of venison, eland in this case, and lots of tasty extras like brie cheese, you’re going to become the new favourite stop for burgers when your friends get that hunger that only a burger can take care of.
ALSO READ: Ostrich and mushroom burger: The perfect lunch time meal
Venison mushroom burger tips
Eland is one of the largest and most sought-after antelope for venison (even more than kudu). It is a lean yet flavourful alternative to beef with a similar texture so great for people trying venison for the first time. The brie cheese must be thinly sliced and placed on the hot burger patty so that the cheese melts and oozes through each bite of the burger. You also can’t go wrong with some caramelized onions, even with the beer-battered onion rings on top. This messy but delicious burger is best served with an ice cold beer and some golden fried chips and more onion rings.
ALSO READ: Beef and portabello mushroom burgers with roasted tomatoes
This venison and mushroom burger recipe will prove to you that we need more than one National Burger Day a year with your friends.
Venison mushroom burger recipe
Course: MainCuisine: South AfricanDifficulty: Easy
400 g 400 Eland mince (80/20 fat ratio) or any preferred venison – even ostrich
400 g 400 mixed button and portabellini mushrooms, finely diced
60 ml 60 Mrs Ball’s chutney
1 tbsp 1 mixed herbs (marjoram, rosemary & sage)
2 tsp 2 garlic powder
2 tsp 2 onion powder
1 tsp 1 crushed black peppercorns
1 tsp 1 salt
1 jumbo 1 egg
4 4 burger Bbuns, toasted
beer-battered onion rings
fig chutney or relish/preserve
For the burger pattiesCombine all burger patty ingredients in a large bowl and mix ensuring spices well distributed.Form 4 burger patties and refrigerate for a minimum of 30 minutes.Grill burger patties (suggest medium) ensuring caramelization on searing.Build your burgerSpread butter on burger buns to the edges on grill butter-side downPlace butter lettuce onto your toasted Burger Bun base.Top with mushroom and Eland blended burger patty & thin slices of brie cheese.Drizzle with fig chutney.Top burger bun with 3 crispy, golden beer battered onion rings (hold in place with a skewer).
You can add a little red wine or balsamic vinegar to the fig chutney or some sweet pickle to the burger if you like a little tangy crispness (cuts through the richness of the brie and the sweetness of the fig)
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