Wild Venison Burger Pittas with Yoghurt

Ingredients

• 4 wild venison burgers, about 125 g each
• 10 ml rapeseed oil
• 4 large pitta breads (about 280 g total)
• 200 g plain yoghurt
• 10 g mint leaves, finely chopped
• 15 ml lemon juice
• 150 g cucumber, diced
• 200 g tomatoes, diced
• 100 g lettuce, finely shredded and washed
• 1 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Mix the yoghurt, mint and lemon juice with half the salt and pepper. Cover and refrigerate. Prepare the cucumber, tomatoes and lettuce on a clean board away from the raw burgers.

2. 2

   Heat the oil in a wide frying pan over a medium heat. Add the burgers and cook for about 15–20 minutes, turning regularly and following any instructions on the packet.

3. 3

   Use a clean food thermometer to check the centre of each burger. They must be piping hot all the way through with no pink and reach at least 70°C for 2 minutes. Reduce the heat if the outsides are browning too quickly and continue until cooked.

4. 4

   Warm the pitta breads according to the packet instructions. Mix the tomato and cucumber with the remaining salt and pepper just before serving.

5. 5

   Transfer the cooked burgers to a clean board and cut them into thick strips. Use a clean knife, not one that has touched raw meat.

6. 6

   Open the pitta pockets carefully and add lettuce, burger strips, tomato and cucumber. Spoon over the mint yoghurt and serve immediately.