Venison & Smash Haggis Burger
Celebrate with Kamado Joe’s patriotic Venison & Smash Haggis Burger, a delicious mix of flavours paired perfectly with a Wild Beer. It’s more than a meal, it’s a taste of Championship spirit!
Ingredients
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.
More Recipes Ideas from Ben Forte
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.
