Venison Burger with Beetroot Slaw

Make venison burger with beetroot slaw, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Venison steak, minced or chopped very fine (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 yolk, about 17 g Egg yolk (Venison is so lean the burger needs a binder or it crumbles.)
180 g New potatoes (Raw weight, skins on.)
80 g Cooked beetroot (Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
80 g Red cabbage
60 g Carrot
50 g Greek yogurt, 0% fat
2 tsp, about 12 g Creamed horseradish
5 g Olive oil
A few leaves Fresh thyme
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes in salted water for fifteen minutes.
2. Grate the beetroot, cabbage and carrot coarsely. Stir the horseradish into the yogurt with a pinch of salt and toss the vegetables through it.
3. Mix the venison with the yolk, thyme and salt and shape into one patty. Fry in the oil over a medium-high heat for four minutes a side. It should still be pink in the middle.
4. Serve the burger on the slaw with the potatoes.

Contains milk and eggs.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/venison-burger-beetroot-slaw-horseradish

AI-generated images illustrating the recipe.

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