GAME BURGERS

PREPARATION TIME

UP TO 20 MINUTES

SERVINGS

INGREDIENTS Qty.


  • diced roe-deer or red deer venison 100 Gramm
  • onions, finely diced 15 g
  • garlic, finely diced 2.5 g
  • dried bread crumbs 7.5 g
  • meat spice 5 g
  • laurel leaf 0.25 pcs
  • black pepper corns 1 pcs
  • juniper berries 0.75 pcs
  • dried mushrooms 1.25 g
  • red wine 10 g
  • leaves of prigs of thyme 0.5
  • a few finely chopped needles of rosemary

PREPARATION

Grind the laurel, peppercorns, juniper berries and mushrooms up finely in a mortar. Mix the meat, onions, garlic, breadcrumbs, meat spice and ground spices together and put through the meat grinder, using a 3 mm hole disk. Knead the red wine and herbs into the meat mixture to create a firm texture. Cover and allow to rest for 3 hours in the refrigerator so that the aroma can develop properly. Divide the meat mixture into portions of about 40 g so as to create 12 burgers. Cover and allow to stand (do not let it get too cold before grilling).

COOKING

Preheat the griddle plate for 5 minutes on medium heat. Grill the venison burgers slowly for about 4 minutes on both sides until the internal temperature of the meat reaches 64° C. allow to rest for 3 minutes until the internal temperature reaches 68° C.

EASY FLIP - Direct heat

Direct heat

LID

Open

PRE HEATING

5 Minuten auf mittlerer Stufe bei geschlossenem Deckel


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