Venison Burger with Camembert & Blackberry Jam
Servings 2 Buns
Equipment
- Oven or Grill
- Frying Pan
- Knive
- Cutting Board
- 2 Bowl
Ingredients
- 2 Buns I used gluten-free buns, but you can use any of your choice
- 4 tbsp Mayonnaise
- Lots of Freshly Crushed Black Pepper
- 1 large Tomato
- Some Pickles
- 2 Venison Burgers
- 50 gram Camembert Cheese or Brie
- 3 tsp Homemade Blackberry Jam
- Lettuce
Pickled Red Onion
- ½ Red Onion
- 3 tbsp Vinegar
- Pinch of Salt
Instructions
Preparations
- Preheat an oven or grill pan so you can toast the buns until goldenbrown.
- Remove the outerlayer of the red onion and cut it in thin slices. Add to a bowl with the vinegar and a pinch of salt. Let it marinate for at least 10 minutes.
- Mix the mayonnaise and black pepper in a small bowl.
- Cut the tomato, pickles and camembert in slices. Also clean the lettuce and chop in large pieces.
- Take the venison burgers and smash them a few times until you have thinner/bigger burgers.
Baking
- Pour some olive oil in the frying pan. Once the pan is hot, you can add the burgers.
- Once the buns are toasted, you can add the mayonnaise. Spread this evenly, whereafter you can add the pickles and some red onion slices. Top with the tomato!
- Then flip the burgers to the other side. Divide the camembert on the baked side and close the pan with a lid. Bake the other side of the burgers for about 2 minutes.
The Burger
- Top the slice of tomato with a venison burger, which is topped with melted cheese. Add about 2 teaspoons of jam, the lettuce leaves and the top of the bun. Enjoy!