A freshly butchered supply of Ardtornish Venison arrived into the shop this week and we love the sound of this Venison & Apple Burger made from Ardtornish mince. Why not top yours with leftovers from the Festive Cheese Board? (Makes 4 portions)

Ingredients

  • 1 Onion, finely chopped

  • 1 Garlic Glove

  • 6 Sage leaves, finely chopped

  • 100g Bramley Apples

  • 300g Ardtornish Venison Mince

  • 2 tbsp English Mustard

  • 1 Free Range Egg Yolk

  • 80g Fresh Breadcrumbs

  • Vegetable or Sunflower Oil for cooking

To Serve

4 Brioche Buns
Gem Lettuce
Cheese of your choice

Method

Heat 1 tbsp Oil in a large frying pan and gently fry the onion for 5 minutes until translucent. Stir in the garlic, sage and diced apple and cook for 8-10 minutes, stirring occasionally, until the apple is soft.

Spoon the mixture into a large mixing bowl (save the frying pan for the next stage) and add the Venison mince, mustard, egg-yolk and breadcrumbs. Season with salt and pepper.
Using your hands, combine the mixture well and shape into 4 even sized patties. Cover and chill for at least 30 mins – 1hr.

Reheat the frying pan on a medium heat, adding 1 tbsp extra oil. Fry the burgers for 4 minutes each side and then transfer into the pre-heated oven on a foiled tray (or keep in the frying pan if it is oven-proof) for 10 minutes.

Serve the burgers on a toasted brioche bun with gem lettuce and your choice of cheese and chutneys!