Venison Burger Recipe

Slice the green tomatoes into 1/4-inch rounds and arrange in a single layer in a clean jar or shallow bowl.

In a small saucepan combine white vinegar, water, sugar, kosher salt, peppercorns, mustard seeds, and bay leaf. Bring to a gentle simmer just until sugar and salt dissolve (about 2–3 minutes). Remove from heat and let cool slightly.

Pour the warm brine over the tomato slices ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (ideally 1–2 hours) before assembling burgers. Keeps up to 1 week refrigerated.

Preheat oven to 400°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap loosely in foil and roast for 30–35 minutes until cloves are very soft and golden.

Let the garlic cool slightly, then squeeze the roasted garlic cloves from the skins into a small bowl and mash to a paste.

Stir the mashed roasted garlic together with mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Trim the dark green tops from the leek, halve lengthwise, and rinse thoroughly between the layers to remove grit. Pat dry. Slice the white and pale-green parts into 1/8–1/4-inch thin rounds or matchsticks, keeping strands fairly uniform.

In a bowl whisk together flour, cornstarch and 1/2 tsp salt. Gradually whisk in the cold sparkling water until a smooth, slightly thick batter forms; it should cling lightly to the leeks.

Heat vegetable oil in a deep skillet to 350°F (175°C) or until a drop of batter sizzles and rises. Working in batches, toss leek strips in the batter to coat, then carefully shake off excess and fry until pale golden and crisp, 1–2 minutes. Use a slotted spoon to transfer to a paper towel-lined rack and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) if making ahead.

In a mixing bowl combine ground venison and ground pork. Add breadcrumbs, egg yolk, Worcestershire sauce, minced thyme, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork just until combined; avoid overworking to keep patties tender.

Divide mixture into 4 equal portions (about 4 ounces each) and form into slightly wider-than-bun patties about 3/4-inch thick. Press a shallow dimple in the center of each patty to help prevent doming while cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add patties (do not crowd) and cook 3–4 minutes per side for medium-rare to medium depending on thickness. Flip once; for a thermometer target 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Cook longer if you prefer well done.

Remove patties to a plate and loosely tent with foil to rest for 5 minutes.

Split brioche buns and lightly butter cut sides. Toast buttered sides in a skillet or under a broiler until golden, about 1–2 minutes.

To assemble: spread about 1–2 tablespoons roasted garlic aioli on the bottom bun. Place a rested venison patty on the aioli, top with 2–3 pickled green tomato slices, a small handful of crisp fried leeks, and lettuce if using. Spread a little more aioli on the top bun and close the burger.

Serve immediately while patties are warm and leeks are crisp.