Burgers are so HOT right now! That still scans, right? This twist on a much-loved classic may well be a first for many of our readers. Let us know how you get on.


  • 450 g wild boar and 450 g deer or stag
  • 3 onions
  • 2 garlic cloves
  • 1 small bunch parsley
  • 2 slices dry bread
  • 100 ml milk
  • 2 egg yolks
  • 3 lettuce leaves
  • 1 tomato
  • 2 tbsp ketchup
  • Salt and pepper
  • Oil for frying
  • 6 burger buns
  • Tabasco (to taste)


  1. Soak the bread in the milk. Peel and finely chop the onions and garlic. Reserve 1/3 for the sauce. Finely chop the parsley. Put the meat through a meat grinder (3 – 4 mm disc). Mix the onions, garlic, parsley, the softened bread and egg yolks with the minced meat. Season with salt and pepper. 
  2. Mix the ketchup, reserved onions and garlic in a bowl. Season with Tabasco to taste. 
  3. Preheat the oven to 170°C convection. Shape the meat into burgers. Brown well on both sides in a preheated pan and finish cooking in the oven for 15 minutes. Cut the buns in half and warm them in the oven. Assemble the venison burger with the bread, tomato slice, hamburger, sauce and lettuce.

© Kachen.lu

For more recipes, click here to visit Kachen.