Cocoa - Five Spice - Chilli
A rich, salty seasoning with an eccentric chocolatey base. Contains seasoning for 2-3 family sized meals.
Use this seasoning to flavour your next venison dish. Try on pan-seared venison loin, in meatballs or burger patties. Or season a caramelised onion relish, roasted beetroot or a meat gravy.
Spice level: mild. Vegan friendly.
(recipe makes 5 burgers)
For the patties:
1kg venison mince
100g fine polenta
For the burgers / filling:
5 large burger buns (these ones were sesame)
5 tbsp aioli
5 tbsp eggplant chutney (or other chutney you have to hand)
1 block feta cheese
500g streaky smoked bacon
Big handful of baby spinach
Pre heat oven to 200 degrees. Mix all of the above patty ingredients and mould in to five burger-shaped patties. Heat an oven proof frying pan at a medium-high heat and caramelise the burgers for a couple of minutes on both sides. Finish in the oven for about 10 minutes, or until meat juices run clear.
While the burgers are cooking, chop the feta into small cubes. A few minutes before the end of cooking, pop the burger buns in the oven to toast up (butter the buns first if you like). Take everything out of the oven and pile on each burger bottom a small pile of spinach, followed by one patty, a tbsp of chutney, feta, bacon, aioli and finally the burger top. Yum!