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🍽️ Venison Burgers with Apricot Chutney

601 kcal · 30 min · 4 servings

Ingredients

• 400 g apricots
• 15 g ginger
• 2 shallots
• 1 small red chili pepper
• 80 ml rice vinegar
• 50 ml orange juice
• 0.5 tsp coriander seeds
• 100 g cane sugar
• 1 day-old roll
• 1 large red onion
• 4 leaves oakleaf lettuce
• 4 burger buns (with sesame seeds)
• 500 g venison (from the shoulder, boneless)
• 1 egg
• 1 tsp medium-hot mustard
• salt
• pepper (from the mill)
• 3 tbsp ghee
• 1 tsp coriander seeds

Instructions

1. 1. Make a small cut into the apricots.
2. 2. Briefly dip the fruits into boiling water to loosen the skin (this is called blanching).
3. 3. Peel off the skin.
4. 4. Halve the apricots and remove the stones.
5. 5. Cut the fruit flesh into small cubes.
6. 6. Peel the ginger and the shallots.
7. 7. Mince both ingredients very finely.
8. 8. Slice the chili into thin rings.
9. 9. Place the apricot cubes, shallots, ginger, and chili into a pot.
10. 10. Stir in vinegar, orange juice, coriander, and sugar.
11. 11. Heat the mixture slowly while stirring constantly.
12. 12. Simmer the sauce over medium heat for about 35 minutes.
13. 13. Remove the pot from the stove.
14. 14. Let the sauce cool down.
15. 15. Briefly soak the buns in lukewarm water.
16. 16. Peel the onion.
17. 17. Slice the onion into rings.
18. 18. Wash the salad greens.
19. 19. Shake the salad dry.
20. 20. Slice the burger buns in half.
21. 21. Wash the meat.
22. 22. Pat the meat dry with a kitchen towel.
23. 23. Cut the meat into cubes.
24. 24. Grind the meat through a meat grinder with a small plate.
25. 25. Squeeze the soaked bun well.
26. 26. Mix the minced meat with the egg, mustard, and the squeezed bun.
27. 27. Season the meat mixture generously with salt and pepper.
28. 28. Form four patties from the mixture.
29. 29. Heat ghee in a pan.
30. 30. Fry the patties in the hot ghee for about 4 minutes on one side until browned.
31. 31. Fry the patties for another 4 minutes on the other side.
32. 32. Coarsely crush the coriander seeds in a mortar.
33. 33. Place the salad on the bottom halves of the buns.
34. 34. Distribute the onion rings on the salad.
35. 35. Place the venison patties on the onions.
36. 36. Add the apricot sauce on top.
37. 37. Sprinkle everything with the crushed coriander.
38. 38. Place the top halves of the buns on.
39. 39. Serve the burgers.

Nutrition per serving

• kcal: 601
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 71 g