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Blueberry burgers

Name: Blueberry burgers
Yield: 4
Ingredients: 1 cup Blueberries (Main); 1 dash Salt; 2 Tbsp Sugar; 2 Tbsp Lemon juice; 2 Tbsp Cornflour; ¼ cup Water; 500 g Minced venison (Main); 1 tsp Dried oregano; 1 tsp Salt and pepper; 1 tsp Freshly ground black pepper, for coating; 1 ½ Tbsp Olive oil; 4 Burger buns, toasted; ½ cup Mayonnaise; 1 cup Small basil leaves; 2 rashers Bacon, halved and cooked; 1 Medium onion, thinly sliced and crisped in iced water

for 4 people

Jan Bilton

Food writer and cookbook author.

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"The best burger I’ve ever had." Quote from husband. I halved the burger buns and toasted the cut sides in a tablespoon of olive oil in a frying pan.

1 cup	Blueberries (Main)
1 dash	Salt
2 Tbsp	Sugar
2 Tbsp	Lemon juice
2 Tbsp	Cornflour
¼ cup	Water

500 g	Minced venison (Main)
1 tsp	Dried oregano
1 tsp	Salt and pepper
1 tsp	Freshly ground black pepper, for coating
1 ½ Tbsp	Olive oil

4	Burger buns, toasted
½ cup	Mayonnaise
1 cup	Small basil leaves
2 rashers	Bacon, halved and cooked
1	Medium onion, thinly sliced and crisped in iced water

Place the blueberries, salt, sugar and lemon juice in a small saucepan. Bring to the boil. Combine the cornflour and the water and stir into the blueberry mixture. Stir over low heat until thick.
Combine the venison, oregano and seasonings and form into 4 patties about the diameter of the burger buns. Sprinkle both sides generously with freshly ground black pepper.
Heat the olive oil and pan-fry the patties for about 4 minutes each side, until medium inside.
Spread the cut side of the toasted buns with mayo. Top the base buns with half the basil leaves. Top with the venison patties, 2-3 tablespoons of the blueberry sauce, then the bacon, onion and more basil. Cover with the bun tops.