The dinner edit 559

Venison Burger with Beetroot Slaw

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

1 serving · 11 ingredients · 4 steps

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Venison Burger with Beetroot Slaw, plated and ready to serve. — The finished recipe. Venison Burger with Beetroot Slaw

Ingredients 1 to 6 for venison burger with beetroot slaw arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for venison burger with beetroot slaw arranged separately on a dark worktop. — Ingredients 7 to 11. 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

Venison Burger with Beetroot Slaw, preparation step 1: Boil the potatoes in salted water for fifteen minutes. — Step 1. Boil the potatoes in salted water for fifteen minutes.

Venison Burger with Beetroot Slaw, preparation step 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. — Step 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.

Venison Burger with Beetroot Slaw, preparation step 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. — Step 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.

The finished venison burger with beetroot slaw. — Step 4. Serve the burger on the slaw with the potatoes.

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