Page 69 - Through the eyes of an African chef

Venison mushroom burger, served bare
INSTRUCTIONS
In a bowl, season the minced venison, then combine with garlic, parsley, shallots and chives. Add egg, ensuring it is mixed thoroughly.
Separate the mixture into portions and mould into patties using your hands. Indent the centre with your thumb or a teaspoon and place in the fridge to firm up.
Over hot coals, place the burgers on a rack and seal each side, turning them over to cook to desired preparation (see meat preparation guide on page 54). Next to the burger patties, grill the mushrooms for 1 minute on each side.
TO SERVE
INGREDIENTS
For the venison patties
600g venison, minced
Salt and pepper to taste
2 cloves of garlic, crushed
3g parsley, finely chopped
2 shallots, finely diced
3g chives, finely chopped
1 egg
For the burger
8–10 large black mushrooms
Sliced tomatoes
(2 slices per serving)
Sliced mature cheddar cheese (1–2 slices per person)
1 small red onion, sliced 1 washed lettuce
THROUGH THE EYES OF AN AFRICAN CHEF
Place a slice of tomato on a mushroom, then top with a cooked patty, 1 to 2 slices of cheese, and a few onion rings; close off with a second slice of tomato, some lettuce and a cooked mushroom.
SERVES 4–5
REFRIGERATE 10–15 MINS PREPARATION TIME 20 MINS COOKING TIME 10 MINS
[ chapter two ] MAINS AND SIDE DISHES 67