Pairing Drostdy-Hof’s Natural Sweet Red with a gourmet venison burger, Sarah Graham transforms the humble burger into a foodie experience.
Drostdy-Hof Natural Sweet Red is available from liquor retailers nationally in a 750ml bottle for around R39.95 and in a 2 litre box for approximately R74.95.
Ingredients
For the burger patties
750g venison mince (or ostrich, lamb or beef)
1 red onion, finely chopped
100g feta cheese, crumbled
1 Tbsp each of chopped fresh mint, basil and parsley
1 tsp dried coriander
1 tsp dried cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1 egg, to bind
Hamburger rolls, for serving
For the apple relish
1 Tbsp olive oil
1 Tbsp butter
2 red onions, finely chopped
2 apples, cored and finely chopped
1 sprig rosemary
2 tsp brown sugar or honey
Pinch of salt and freshly ground black pepper
Hamburger rolls, for serving
Method
- In a large mixing bowl, mix together the minced meat, onion, feta, herbs, spices and egg.
- Roll into patty-sized balls, flattened slightly between your palms, and refrigerate for at least 30 minutes before cooking.
- While the meat chills, heat the olive oil and butter for the relish in a heavy-based pan on medium heat. When the butter starts to foam, add the remaining ingredients, and then turn the heat down and leave to simmer for about 20 minutes, or until the onions and apples are quite caramelised and sticky. Check for seasoning and set aside until serving.
- Just before serving, cook the burgers over hot coals or in a griddle pan until golden and crispy on the outside and just pink in the middle – about 4-5 minutes per side. Heat the burger buns over the coals or griddle just before serving. Assemble and serve immediately with a glass of Drostdy-Hof Natural Sweet Red.
