Name: Venison Burger with Grilled Vegetables and Herb Quark
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 1000 Gramm Wild boar mince; 250 Gramm Mozzarella; 4 Stück Burger Buns; 1 Stück Wild boar bacon; 1 Stück Eggplant; 1 Stück Zucchini; 200 Gramm King oyster mushrooms; 1 Schluck Olive oil; 1 Esslöffel Clarified butter; 20 Blatt Nasturtium; 500 Gramm Low-fat quark; 100 Gramm Plain yogurt; 1 Teelöffel Lemon juice; 1 Bündel Chives; 1 Stück Shallot; 1 Bündel Parsley

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Cook Time

1 h 15 min

Description

This venison burger is a real highlight for the grilling season! The juicy wild boar minced meat, combined with grilled vegetables and a fresh herb quark, makes this burger an unforgettable taste experience. I especially like to make it when friends are visiting. The preparation is a bit more elaborate, but it's worth it! The blackberry chutney provides a fruity-tart note that goes perfectly with the venison. If you like it a little spicier, you can use a few more chili flakes. An absolute must for all burger lovers!

Ingredients (16 ingredients)

Preparation (6 steps)

Chop the shallot

Thermomix® Setting

3 sec/Speed 5

Peel and halve the shallot and place in the mixing bowl. Chop for 3 sec./speed 5.

Prepare herb quark

Thermomix® Setting

20 sec/Speed 3

Place the low-fat quark, plain yogurt, lemon juice, chives and parsley in the mixing bowl. Add the chopped shallot and stir for 20 sec./speed 3. Season with salt and pepper.

Season minced meat

In a bowl, mix the wild boar minced meat with salt, pepper and chili flakes and mix thoroughly. Then form meatballs, place on the burger press and flatten. Place the finished patties on paper cutouts and freeze in the freezer for about ten minutes.

Prepare vegetables

Slice the zucchini, eggplant and king oyster mushrooms and drizzle with olive oil, season with salt. Drain the mozzarella and slice it as well. Cut wild boar bacon into thin strips.

Prepare Burger Buns (optional)

Thermomix® Setting

2 min/Kneading speed

For the burger buns, place the flour, salt, sugar and fresh yeast in the mixing bowl. Add lukewarm water and knead into a dough for 2 min./kneading setting. Cover the dough and let it rise in a warm place for 30 minutes. Then form hand-sized rolls, place on a baking sheet lined with baking paper, brush with water and let rest again at around 30 degrees Celsius until the volume has increased significantly. Place a fireproof bowl with water under the baking sheet and bake the rolls at 200 degrees Celsius for about 25 minutes. Turn the rolls over in the last few minutes.

120

Prepare blackberry chutney (optional)

For the blackberry chutney, cut the shallots into thin rings. Halve the orange and squeeze the juice. Fry the shallots in a little clarified butter in a pan until they are crispy brown. Deglaze with a splash of dry white wine, add the orange juice, some orange zest, blackberries and rosemary sprigs and bring to the boil briefly. Simmer for about 10 minutes over low heat. Then strain through a sieve. Add blackberry jelly, mustard, port wine, honey and black cherry balsamic and thicken over low heat until the desired consistency is reached. Finally season with salt.