INGREDIENTS
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Baked Red Onions
2 medium sized red onions, cut into small wedges (each ½ cut into 3-4 pieces)
50ml of 3-year-old balsamic vinegar
30ml olive oil
30g brown sugar
½ tsp chopped thyme
1 tsp coarse sea salt
8 turns of milled black pepper
2 large pinches of Herb de Provence or dried mixed herbs
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Burger Patty
500g venison meat, minced
100g pork fat, minced
6g salt
8 turns of milled black pepper
½ tsp of fresh thyme leaf
Large pinch of ground nutmeg
Pinch of mixed spice
3 banana shallots, finely chopped
2 cloves garlic finely chopped
250ml of port, reduced to 50ml
2 egg yolks
Method
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Baked Red Onions
Preheat the oven to 180c.
Heat the oil in a shallow pan, adding the onions when hot with all the seasoning, tossing for a few minutes. Add the sugar, thyme, dried herbs and vinegar and toss for a few minutes more before placing into the oven at 180c for 10-15 minutes until softened.
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Burger Patty
Mix all the above together in a bowl by hand, then form into 4 patty shaped burgers, roughly 150g each. Season the outside of the burgers with a little salt and pepper, then sear in a hot pan with a little oil, cooking for approx. 3-4 minutes each side, whilst cooking the bacon in the same pan until crispy. I would advise cooking the burgers medium-rare, anything more than this will make the burgers dry.