Makes 4 burgers

FOR THE BURGERS:

400 grams Eland Mince (80/20 fat ratio) or any preferred venison – even ostrich

400 grams mixed button and portabellini mushrooms, finely diced

60ml Mrs Balls Chutney

1 tablespoon mixed herbs (marjoram, rosemary & sage)

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon crushed black peppercorns

1 teaspoon salt

1 jumbo egg

FOR SERVING:

4 Burger Buns, toasted

Beer Battered Onion Rings

Fig Chutney or Relish / Preserve

Brie Cheese

Butter Lettuce

PREPARATION:

For the Burger Patties:

Combine all burger patty ingredients in a large bowl and mix ensuring spices well distributed

Form 4 burger patties and refrigerate for a minimum of 30 minutes

Grill burger patties (suggest medium) ensuring caramelization on searing

Build your Burger:

Toast Burger Buns on grill bread side down

Place butter lettuce onto your toasted Burger Bun base

Top with Mushroom & Eland Blended Burger Patty & thin slices of Brie Cheese

Drizzle with Fig Chutney

Top Burger Bun with 3 crispy, golden beer battered onion rings (hold in place with a skewer)

Best served with steak-house style chips tossed in rosemary salt

NOTE:

1. Eland is one of the largest and most sort after antelope for venison – it is a healthy and flavourful alternative to Beef with a similar texture so great for people trying venison for the first time
2. The Brie Cheese must be thinly sliced and placed on the hot burger patty so that the cheese melts and oozes through each bite of the burger
3. You can add a little red wine or balsamic vinegar to the fig chutney or some sweet pickle to the burger  if you like a little tangy crispness (cuts through the richness of the brie and the sweetness of the fig)
4. Messy but delicious – best served with an ice cold beer and lots of serviettes