Classic half-pound venison burger

Someone gave me a big hunk of venison the other day, and I cut some into steaks and fried them up, but there was a remaining 500 g or so, so I decided to mince it and make burgers.  I'm not sure what cut it was, but I'm guessing it was rump. I've never minced red meat myself before, so thought it would be worth a try.  It turned out great.  The mince was less homogenous then bought stuff, but the texture was interesting nonetheless.

Serves 2

For the meat patties:
500 g venison cut into cubes
1 onion, diced
1 clove garlic, finely chopped
1 egg
1 tsp nutmeg
1/2 tsp mixed dried herbs
salt and pepper

Put all the above in a food processor and pulse on and off for 30–60 seconds. I just did it until it had chopped up all the meat and just started to form a ball.

Using wet hands, divide into 2 and shape each into thick patties. If you're not cooking them straight away, put them in the fridge.

To cook, season them, then fry in olive oil on both sides till just brown, transfer to a preheated (180°C) oven for about 15 minutes, or until done.

For the burgers:
Anything you like!  I used sesame buns that were warmed in the oven.  I stacked some sliced cheese (Swiss would be best), the meat, caramelised onion, sliced beetroot, some BBQ sauce and lettuce.

Enjoy!