Recipe by Sophie Wright
The perfect summer dish, one for all the family! Great on the BBQ or cook indoors...the sweet peppers go amazingly well with the sumptuous New Zealand farm-raised venison and make a fantastic change to the same old boring beef burger.
Top Tip, make the salsa a few days in advance to really intensify the flavours. It will keep well in the fridge for a few days.
Make the meat patties first by mixing the minced Venison with all the spices, seasoning and the chopped fresh herbs. Once well combined, make the individual meat patties by dividing the mix into 4 round patties. Press each one tightly together, making sure you have no gaps in the meat that may fall apart while cooking.
Leave the patties to rest in the fridge while you make the salsa.
Heat a large heavy-based sauté pan then add a drizzle of olive oil. Remove the core and seeds from all the peppers then slice thinly. Add them to the hot pan with some seasoning, then throw in the thyme. Cook for 8-10 minutes or until just softened.
Deglaze with the vinegar over a high heat, until the vinegar has almost completely evaporated. Add a splash of water, and cook for a further 2-3 minutes, until you are left with syrupy juices. Leave to one side until ready to serve.
To cook the burgers. Heat a large frying pan with 2 tbsp of vegetable oil. When the oil is nice and hot, lay in the burger patties and allow to cook for 3-4 minutes per side until they are nicely browned. This will give you a rare burger, if you prefer it more medium or well done, cook for 5 or 6 minutes per side.
Once cooked, allow them to rest while you lightly grill your burger buns. Spread the bottom bun with some mayonnaise and lay on a few lettuce leaves. Place the Venison pattie on top and spoon over the peppers before placing on the top bun.
750g minced New Zealand venison 2 tsp ground cumin 1 tsp ground coriander 2 tsp smoked sweet paprika 50g chopped fresh coriander 2 tsp Worcestershire sauce 1 tsp salt and pepper 2 tbsp vegetable oil for cooking
Sweet and Sour Pepper Salsa
Olive Oil 2 red peppers 2 yellow peppers Sea salt & freshly ground black pepper thyme sprigs 2 tablespoons white wine vinegar 2 tablespoons water
4 sesame seed burger buns 1 baby gem lettuce Mayonnaise