YOU WILL NEED:
FOR THE PATTIES
1kg venison mince
30g Wild Fennel Co. Deer seasoning
1 egg
100g fine polenta
100g butter
Makes 5 Burgers
FOR THE BURGERS
5 large burger buns (these ones were sesame)
5 tbsp aioli
5 tbsp eggplant chutney (or other chutney you have to hand)
1 block feta cheese
500g streaky smoked bacon
Big handful of baby spinach
TO MAKE:
Pre heat oven to 200 degrees. Mix all of the above patty ingredients and make in to five burger-shaped patties. Heat an oven proof frying pan at a medium-high heat and caramelise the burgers for a couple of minutes on both sides. Finish in the oven for about 10 minutes, or until meat juices run clear.
While the burgers are cooking, chop the feta into small cubes. A few minutes before the end of cooking, pop the burger buns in the oven to toast up (butter the buns first if you like).
Take everything out of the oven and get ready to stack, we suggest burger bottom, spinach, followed by one pattie, a tbsp of chutney, feta, bacon, aioli and finally the burger top. Yum!
