On the Grill
Venison Burgers with Roquefort & Quince Pickle
Venison Burgers with Roquefort & Quince Pickle
Try a leaner take on the classic cheeseburger. You can’t go wrong with these Venison with Roquefort and Quince pickle burgers - they cook in just minutes on our Griddle & Grill!
Ingredients
Burgers
- 100g Roquefort
- 450g Venison mince
- 1 tbsp Chopped fresh thyme
- Black pepper
- 4 Brioche or ciabatta rolls
Quince Pickle
- 500ml Cider vinegar
- 350g Light brown sugar
- 1 Large cinnamon stick
- 2 Star anise
- 4 Cloves
- 10 Black peppercorns
- 2 Large quince, peeled and cut into six segments each
Preparation
- For the venison burgers place the roquefort in a bowl and mash with a fork until it creates a paste. Shape the cheese into four thick discs.
- Place the venison mince in a bowl then add the thyme with plenty of black pepper and mix with your hands until well combined.
- Form the mince into 4 balls and poke a hole in the centre of each. Push a disc of roquefort into the centre of each burger and then shape the meat around it, ensuring the cheese is entirely encased. Flatten slightly to form a burger shape and leave to chill for a couple of hours.
- For the pickle, place the cider and vinegar in a large saucepan along with all the spices and sugar.
- Heat gently until the sugar has dissolved and then bring to the boil.
- Add the quince segments and simmer for around 15-20 minutes until the fruit is tender, but not too soft.
- Remove from the heat and place the quince into a sterilised jar. Pour over the pickled liquid, seal the jar and leave to cool.
- When the venison burgers are ready to cook, bring the burgers to room temperature.
- Attach the grill plates. If using the Griddle & Grill, select the Grill/Panini setting and set the temperature to 'HIGH'. If using the 2 in 1 Grill & Sandwich Maker turn the control dial to 'HIGH'. When at temperature, brush the plates with olive oil and add the burgers.
- Release the floating hinge and gently close the lid. Cook for around 6-8 minutes, until nicely browned and the cheese is melted.
- Serve the burgers in toasted brioche or ciabatta rolls, and top with a few slices of quince pickle.