Beef, venison and chorizo burger recipe

Details

• Cuisine: British
• Recipe Type: Burger
• Difficulty: Easy
• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Serves: 5

Step-by-step

1. First, prepare the pickled red onion. Bring the red wine vinegar and sugar to the boil in a heavy based pan and dissolve all the sugar. Chill the mixture before adding the onions and allow to sit for 12 hours or overnight.
2. Then, make the garlic and parsley mayonnaise, if you're using. Add the mayonnaise, garlic and parsley into a food processor and blitz until smooth.
3. Next grill the red pepper. Cut the peppers in half and deseed, before placing on a tin foil-lined baking tray. Place the tray under the grill and leave for 5–10 minutes or until the skin has darkened and blistered.
4. Remove from the oven and cover with foil for 10 minutes. Then peel or scrape away the skin. 
5. Next, make the burgers. Finely dice both the venison steak and the chorizo, before adding to the minced beef (ground beef) in a large bowl. Add the smoked paprika, ground clove and salt to taste, and mix all the ingredients thoroughly, by hand.
6. Shape the mixture into five 170g (6oz) patties and, in batches, cook on one side in a heavy based pan for 1 minute until a crisp crust starts to form, then flip to the other side. Do this once more so that each side has 2 minutes in total each.
7. Then place a slice of cheese on top of each patty and put into an oven at 200°C/392°F/gas mark 6 for 3 minutes.
8. Bring out and rest for 2 minutes before serving. While you wait, slice your burger bun in half and place into the oven for 2 minutes.
9. Spread a dollop of garlic mayo on the bottom bun, then one or two torn lettuce leaves and a spoonful of pickled onion. Place the burger patty on top before adding on your red pepper, and finally the top of the bun.

This recipe is courtesy of Sainsbury's.