Venison burger with potato chips
2 servings
60 minutes
Venison burger with potato chips is an exquisite blend of wilderness and classic American cuisine. Venison, tender and rich in flavor, gives this burger a noble character complemented by a rich barbecue sauce with hints of honey, cognac, and aromatic herbs. Thin potato chips add a crunchy texture that perfectly contrasts with the softness of the buns and the juiciness of the meat. This burger is not just filling – it’s a true gastronomic experience reflecting a passion for natural ingredients and harmony of flavors. Ideal for lovers of rich tastes and unusual combinations, it will be the star of any table, whether it's a cozy dinner or an outdoor picnic. Served with fragrant lettuce leaves, fresh vegetables, and spicy suluguni cheese, it creates a truly luxurious dish.
1
Take the meat and chop it into small cubes. Finely chop the green onion and combine it with the chopped meat.
- Venison: 150 g
- Onion: 20 g
2
Pass the beef fat through a meat grinder. Mix with the meat. Add salt and ground pepper, and form 2 patties.
- Beef tallow: 30 g
- Salt: to taste
- Ground black pepper: to taste
3
Fry the steaks on both sides until browned over medium heat.
4
Peel the potato, slice it thinly using a slicer or grater. Rinse the sliced potato under running water to remove the starch.
- Potato: 80 g
5
Pat the potatoes with a towel to remove excess moisture.
6
Fry until golden brown and chip density. Then place the potatoes on a paper towel to absorb excess oil. Salt the chips to taste.
- Potato: 80 g
- Salt: to taste
7
To prepare barbecue sauce, take tomato paste and sauté it in vegetable oil with thyme and finely chopped garlic. Add honey, soy sauce, Worcestershire and Tabasco sauces, sugar, salt, and cognac.
- Tomato paste: 20 g
- Vegetable oil: 5 ml
- Thyme: 2 g
- Garlic: 3 g
- Honey: 5 g
- Soy sauce: 5 ml
- Worcestershire sauce: 5 ml
- Tabasco sauce: to taste
- Sugar: 5 g
- Cognac (brandy): 5 g
8
Heat the sauce well and use a whisk to incorporate 10 g of ketchup. Whisk the sauce until smooth. Cool the sauce before serving.
- Ketchup: 20 g
9
Cut the bun in half and toast it until crispy.
10
Spread mayonnaise and ketchup on the inner sides of the buns. Carefully place sliced pickles, tomatoes, lettuce leaves, rings of red onion, and a slice of suluguni cheese between the buns.
- Bread roll (bun): 2 pieces
- Pickled cucumbers: 10 g
- Tomatoes: 30 g
- Iceberg lettuce: 10 g
- Red onion: 8 g
- Suluguni cheese: 30 g
- Ketchup: 20 g
- Mayonnaise: 10 g
11
Serve with potato chips and barbecue sauce. Garnish the dish with smoked paprika.
- Potato: 80 g
- Smoked paprika (pimenton): pinch
12