Chef Sham joined Joe Finnegan for Cookery Corner where they spoke about
Venison Burgers
Ingredients:
600gm minced Venison
3 tablespoons soy sauce
1 tablespoon sesame oil
1½ tablespoons sugar
1 tablespoon crushed black pepper
1 tablespoon ground ginger
2 cloves garlic, minced
1 cup of breadcrumbs
1 teaspoon salt
1 egg
2 tablespoons sriracha sauce
1 cup chopped onions
1 chopped spring onion
4 buns
Lettuce leaves
Kimchi
sriracha mayonnaise :
1 cup mayonnaise
4 tbsp sriracha sauce
Spring onion
Method:
Preheat oven at 180c.
In a large bowl, combine the soy sauce, sesame oil, sugar, black pepper, ginger, garlic, sriracha sauce , egg, onion and breadcrumbs Stir, then let the mixture sit for a few minutes to allow the bread to soften. Add the Venison and Spring onion using your hand, mix until well combined. Divide the mixture into 4 equal portions, shaping each into loose balls. Flatten the balls into ¾-inch thick patties about 4½ inches around.
Place the burger on a grilled pan seared each side until dark brown then finish in oven for 10 min @180c.
Before serving, toast the buns on the cooler side of the grill if desired.
Place 1 burger on bottom half of each bun; top each serving with lettuce leaves, sriracha -mayonnaise, kimchi and top half of bun.
Take a listen to their conversation here:
