These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would suggest a leg cut, which is more affordable than the loin. Remember, that Cervena venison is a lean and healthy meat with about 1/5 the fat of beef, so it cooks quickly! Here are some tips to keep the burgers nice and moist:
If you have a butcher grind the meat, ask him to make a course mix on the largest setting.
When making the meat into patties, pack them loosely – the texture is nicer and the meat will cook better.
Use a medium flame and don’t cook the burgers past medium.
I like serving the burgers on miso buns that we make at the restaurant, but you can use egg buns or drizzle some olive oil over the buns and grill them to get richer, moister bread. The two toppings go great together with the flavor of the meat.
Makes 4 servings
Venison Burgers:
2 1/4 pounds Cervena venison from the leg
1 teaspoon dried oregano
1 teaspoon ground cinnamon
8 stems flat leaf parsley, leaves removed and finely chopped
2 teaspoons extra virgin olive oil
2 teaspoons Maldon salt (see note)
1/2 teaspoon freshly ground pepper
You can make the venison into ground meat in three ways:
(Recommended method) Chop the meat by hand until the pieces are about the size of lentils. Place it in a mixing bowl with the other ingredients and mix until well incorporated.
Roughly chop the meat, place in a food processor with all of the other ingredients and lightly pulse the blade until the venison looks like ground meat.
If you have a meat grinder or the proper attachment to your mixer, mix all of the ingredients together and push through the grinder.
Once the meat mix is ground, separate it into 4 equal portions. With your hands, lightly form the meat into patties, taking care not to pack them too tightly.
Grill over a medium flame to medium rare, about 1 to 2 minutes on each side. Be careful not to overcook the burgers as the meat cooks very quickly.
Sweet and Sour Tomatoes
1 pound can peeled and crushed tomatoes
1/2 thumb ginger, peeled and finely chopped
3 cloves garlic, minced
2 teaspoons Tabasco
3/4 cup sugar
1 tablespoon fish sauce
5 tablespoons cider vinegar
Combine all of the ingredients in a saucepan and place on medium heat. Bring the sauce to a boil and reduce the heat to a simmer. Cook the sauce on a low simmer for 30 minutes, until it becomes thick and glossy. Remove from the heat and allow to cool. This keeps very well in the refrigerator.
Horseradish Creme Fraiche
1/4 cup creme fraiche
1/4 teaspoon Maldon or Kosher salt
1 tablespoon horseradish
1/2 bunch chives, chopped
1 grind pepper
Combine all in a mixing bowl and stir until well mixed.
To Serve:
Put a dollop of the horseradish creme fraiche on a toasted bun. Place the medium rare grilled venison burger on the bun and top with a spoonful of the sweet and spicy tomatoes.
Note: *Maldon Salt is a flavorful salt from the UK that can be found in specialty stores, but Kosher salt can also be used.
Recipe by: Chef Brad Farmerie, PUBLIC, New York City