Ultimate stag burger
There's a burger and then there's the ultimate stag burger from Steven Ellis at The Bailiwick Free House!
Ingredients
The Burgers
- 500 g Venison, finely minced
- 100 g Minced pork fat
- 4 Cheddar slices
- 4 Bacon rashers
- 4 Gem lettuce leaves
- 4 Brioche buns
- 1/2 Red onion
The smoked cheddar béchamel sauce
- 50 g Unsalted butter
- 50 g Plain flour
- 100 ml Milk
- 50 ml Double cream
- 80 g Smoked cheddar
The BBQ pulled shoulder
- 80 g Venison bonbon mix
- 80 g BBQ sauce
Instructions
- Mix the minced venison, pork fat, salt and pepper together. Divide the mix into four 125g balls and press down to form patties, then set aside.
- Finely chop the lettuce and red onion and grate the smoked cheddar.
- Melt the butter, add in the flour and cook for 2 to 3 minutes.
- Slowly pour in the milk and cream, stirring continuously. Once combined, mix in the cheese and season to taste.
- In a pan, combine the BBQ sauce and venison bonbon mix and warm it up overa low heat.
- Cook the venison burgers and bacon rashers on a BBQ for 10 minutes, flippingthem over halfway.
- Sprinkle some of the red onion over the burgers, followed by a sliceof cheddar and bacon.
- Leave on the BBQ until the cheese melts over the burger.
- Toast your brioche on the BBQ, then spread some mayonnaise over both halves. Put some shredded lettuce and the pulled shoulder meat on the bottom half of the brioche.
- Place the patty on top and spoon over some of the smoked cheddar béchamel.
- Finish with a dollop of the American mustard and place the top half of the brioche on top
