I haven’t made a recipe post for a while. Considering the current situation and the time people have for cooking I thought it would be a good idea to share one of my latest creations. I will try to do burger recipes a bit more frequently from now on.
The whole recipe is based around this cold peppercorn sauce that my better half created a few weeks ago. I immediately thought of a burger recipe to compliment it. The burger is saucy so if this is your thing you should give it a try!
The weirdest ingredient below is the pickled pink pepper. I realize it might be difficult to find but I do recommend adding it to your condiments. It is full of flavour can be used in cocktails, sauces, salads etc. And you can use it to make this great sauce!
For the burger, I went for venison patties because I found some in the local supermarket. I love venison and I think the gamier and heavier flavour goes well with the sauce. You can use beef as well but you need to make sure it is from a good fatty cut.
- 3tsp of Mustard (English or French)
- 6tbsp of Mayo
- 2tbsp of Creme Fraiche
- 1tsp of Pickled Pink Pepper (and a bit of the brine)
- 2tbsp of Olive Oil
- 1tsp Cajun Spice mix (garlic powder, onion powder, cayenne, cumin, smoky paprika, salt, pepper)
- 1/2 tsp Ancho Chilli ( you can use any chilli powder with smoky paprika)
- Venison Patties
- Mature Cheddar Cheese
- Onion Chutney
- Chestnut Mushrooms
- Get a blender, put all the ingredients for the sauce together. If it is too harsh and not balance enough you can put more Creme Fraiche. Feel free to change the proportions to make it fit your taste.
- Chop the mushrooms, add salt and pepper and saute with oil or butter for 5-10 minutes over high heat.
- Re-grease with butter or oil and add the patties over medium heat for 4.30 – 6 minutes per side depending how you like your burger cooked.
- After you flip the burger the first time add your cheddar on top of the browned side. In the last 2 minutes of the cooking add a bit of water and put a lid on top of the pan. This is going to help melt the cheese over the patty.
- Take the burgers out, wrap in a tin foil and rest for 5-10 minutes on the side.
- Slice the brioche, butter it on each side and add it to the pan to toast it. Make sure you don’t clean the pan. You want to leverage the flavours that are in there so you can get tasty browning for your bun.
- Assemble! Put the sauce on both of the slices of the bun. Add the patty on top. Add 1tsp of onion chutney. Add the mushrooms on top and close with the other piece of the bun.
Tadaaa! You have a very juicy and saucy burger. It is difficult to get wrong. Give it a try and please let me know if you like it. For me, it was a 10/10!