Mountbatten Hunting
mountbatten_huntingWhen we think of burgers, we typically think of beef. But Mountbatten Hunting – an avid hunter from Germany – suggests swapping it for venison – the rich flavor and soft texture make for a perfect substitute when looking for ways to spruce this quite common dish up.
“Admittedly, the arugula is the only healthy thing about this burger. And first of all, I would like to issue an explicit warning: this burger is addictive!” says Mountbatten Hunting of the recipe, noting it is a great choice for family celebrations and those days when you want to spoil yourself. He also believes the preparation process should be as enjoyable as the food itself. Thus he isn’t including quantities – after all, improvisation is a big part of the fun. So, roll your sleeves and get ready for the smell of “flagrantly dissolving cheese and the spicy seared meat with a hint of whisky”.
Ingredients
- Venison
- Egg whites
- Freshly ground black pepper
- Burger buns (homemade or store-bought)
- Arugula
- Red onion
- Bacon
- BBQ sauce of choice (Mountbatten Hunting likes a smoky white variety)
- Whisky to flambé
For the cheese sauce:
- Cheddar
- Gouda
- White wine
- Garlic
- Milk
- Tabasco
Preparation
The cheese sauce can be prepared on the grill or the stovetop beforehand. Lightly fry the finely chopped garlic in oil, and then deglaze the pan with a splash of white wine. Add the milk and heat. Add the chopped cheddar and the gouda to the milk and stir until everything is dissolved and a creamy sauce has formed. Season with Tabasco to taste.
Season the mince with pepper and mix thoroughly to combine with the egg whites. Then divide and shape the meat into balls. A griddle is best for preparing the patties. Place the balls of minced meat on the griddle and then press them directly onto the hot griddle. This creates even more roast aromas in the meat.
Now it’s time to flambée the patties with whisky. Choose a quality one for an additional smoky note (and a spectacular look). Attention: flambé only on a hot plate and not on a gas or charcoal grill!
“Admittedly, the arugula is the only healthy thing about this burger. And first of all, I would like to issue an explicit warning: this burger is addictive!”
Douse the patties with whisky, then inflame them and step aside. Once the flames are down, twist the bacon a few times and place it on the griddle. Cook until crispy, turning over every few minutes.
Slice the buns in half and fry them in butter or the fat from the bacon until golden brown on the inside. Poke a hole in the top with a shot glass.
Start assembling: place the arugula on the bottom of the bun, then sprinkle finely chopped red onions and spread the BBQ sauce. Top with a burger patty and put the other bun on top of it. Put the bacon twisters through the hole and pour the liquid cheese sauce over the top. This then runs down through the hole and over the burger.
Bon appétit and happy hunting!
“I really like the new Pulsar Merger LRF XP50. They feel like traditional binoculars, and I can observe with both eyes. Plus, the built-in laser rangefinder is great for identifying shooting distance.”
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