BBQ Wild Venison Burgers with Crunchy Slaw

Ingredients

• 4 wild venison burgers, about 125 g each
• 10 ml rapeseed oil
• 4 burger buns (about 280 g total)
• 200 g red cabbage, finely shredded
• 150 g carrots, coarsely grated
• 100 g plain yoghurt
• 40 g mayonnaise
• 15 ml cider vinegar
• 10 g wholegrain mustard
• 60 g lettuce leaves, washed and dried
• 1 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Mix the yoghurt, mayonnaise, vinegar and mustard in a bowl. Add the cabbage and carrot, season with salt and pepper and refrigerate while the burgers cook.

2. 2

   Prepare the barbecue for a steady medium heat with a cooler cooking area, following the appliance instructions. Keep the burgers chilled until needed and follow any cooking instructions on their packaging.

3. 3

   Lightly brush the burgers with oil. Cook for about 15–20 minutes, turning regularly. Move them to the cooler area if they brown too quickly; avoid pressing them flat.

4. 4

   Check every burger in the centre with a clean food thermometer. They must be piping hot all the way through with no pink, and maintain at least 70°C for 2 minutes. Do not rely on char marks or cooking time alone.

5. 5

   Use clean tongs to move the cooked burgers to a clean plate. Briefly toast the cut sides of the buns on a clean part of the barbecue, away from raw meat.

6. 6

   Put lettuce on each bun base, add a burger and a spoonful of slaw, then put the bun top on. Serve the remaining slaw alongside.