Comforting and definitely a crowd pleaser, a chunky burger that you can wrap your hands around is exceedingly satisfying. This recipe uses lebanese 7 spice mix in the burger with Scottish pork. I’ve experimented with many variations of game versus pork ratio and even tried different forms of fat (chicken, cheese, lots of egg, goose fat, etc) and have come to the conclusion that there is a good reason many people use pork at about a 50/50 ratio with game meat. It tastes delicious and therefore makes game burgers delicious.
Serves 4 (Makes approximately 8 burgers)
500g wild game minced (I used wild goose, but venison or I’m sure duck would work well too)
450g pork minced
1 large white onion
200g ruskoline crumb
2 tablespoons of flour
2 tablespoon of cumin
1 tablespoon of garlic powder
1 tablespoon of onion powder
2 tablespoon of paprika
1 tablespoon of coriander ground
1 tablespoon of ground pepper
3 teaspoons of ground cardamom
Orkney mature cheddar cheese
1 tablespoon of mayonnaise, 1 tablespoon of BBQ sauce
Mince or mix together game meat and pork. Add the list of ingredients from the burger ingredient list with the minced meat. Ensure it is thoroughly mixed. Make mixture into hand squeezed burgers. Place on tray and place in your fridge.
For BBQ: Fire up the BBQ and place the burgers on a hot barbeque until fattest burger is 72 degrees inside
For oven cooking: Preheat the oven to 200 degrees celsius. Fry burgers in a shallow pan of oil. Carefully flip once. Place in the oven covered in foil for 15 minutes or until 72 degrees in the middle of your largest burger.
Whilst the burgers are cooking in the oven, mix together the burger sauce mixture of mayonnaise and BBQ sauce. Then slice the gherkins and cut up the lettuce and cheese.
Once the burgers are cooked, stack the burgers with plenty of cheese in the brioche buns. Serve with roasted sweet potato chips and salad.