800g venison (minced)
1 large onion (finely chopped or minced)
2 eggs (lightly whisked with a fork)
½ teaspoon salt
½ teaspoon pepper
1 tablespoon Worcestershire sauce
1 handful fresh mint (finely chopped)
1 teaspoon dried thyme
2 slices brown bread - rubbed into fine breadcrumbs

•Mix all the ingredients together and leave to stand for 20 minutes to allow the flavours to mingle and the breadcrumbs to absorb the juices. This also makes the mixture easier to handle.
•Shape the mixture into burgers by squeezing a handful of the mixture together into a rough ball and then flattening it to about 1.5 cm thickness.
•Cook under a hot grill, on a BBQ or 10-15 mins in a hot (200 degC) oven.
•Turn once during cooking.

Note:- DO NOT overcook - venison is lean, so there is no fat in these burgers and they will dry out if cooked for too long.

 

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