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Venison and smash haggis burger

With no crowds allowed at rugby's Six Nations, Kamado Joe have developed some suitably patriotic food to get into the spirit of the Championship.

 Ben Forte   Spring 2021 Join us on        @thebbqmag

 #bbq365 #BBQMag #SixNations #BenForte #VenisonBurger #Haggis #BBQButchers

 

 

 

With no crowds allowed at rugby's Six Nations, Kamado Joe have developed some suitably patriotic food to get into the spirit of the Championship. Here are recipes for Scotland, Wales and England, with each dish paired with a Wild Beer.

 

Ingredients

 

Venison and smash haggis burger

  • 135g of venison mince (per burger)
  • 90g minced pork fat (per burger)
  • 70g haggis (per burger)
  • Emmental cheese
  • Portobello mushroom
  • Splash of beer
  • Brown sauce
  • Butter for frying
  • Brioche burger buns

 

Method

 

  1. Combine your venison mince, pork fat and haggis together in a bowl.
  2. Shape the mince into meat balls.
  3. Fire up your BBQ to around 200°C and get set up with the flat side of the reversible griddle cooking surface or frying pan.
  4. Take your meatballs and place them on the griddle and then smash them into a burger shape. You can do this with your hand, using a steak press or a spatula.
  5. After around 3 mins, flip the burgers then place your mushrooms on the grill.
  6. After 2 mins place a slice of cheese onto each burger then pour a splash of beer onto the griddle before closing the lid. This will accelerate the cheese melt and infuse with an awesome beer-steamed flavour.
  7. Time to build your burger and serve with a Wild Beer Co Modus Operandi.

 

All Recipes

 

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