Ingredients
1 lb of Ground Venison (good for 4 burgers)
Salt to taste
A handful of finely chopped Shallots
1 or 2 finely grated cloves of Garlic
2 tbsp of grated Parmesan
A handful of finely chopped Parsley
A squidge of hot sauce (Mike’s favorite is Cholula)
A squidge of Ketchup
4 Brioche Buns
Watercress lettuce
Smoked streaky Bacon (a slice or two per burger)
A handful of your favorite Cheese per burger, grated
Method
1. Mix your ground venison – ground twice with a medium blade with salt to taste (and by this I mean mix it in a pinch at a time and taste a tiny bit of the raw mix as you go… this may inspire a venison tartare!)
2. Add a handful of finely chopped shallots and one or two finely grated cloves of garlic – again to your taste
3. Add grated Parmesan, a handful of finely chopped parsley, a squidge of hot sauce and a squidge of Ketchup (A squidge is technically measured as one full squeeze of the bottle…ish)