Venison Burger with Apricot Sauce

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 stale roll
• 1 large red onion
• 4 leaves of oak leaf lettuce
• 4 sesame seed burger buns
• 500 g venison (shoulder, boneless)
• 1 egg
• 1 tsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 3 tbsp clarified butter
• 1 tsp coriander seeds

Instructions

1. 1.

   Score the apricots and blanch them, peel, halve and pit. Quarter the apricots and finely chop. Peel the ginger and shallots, finely mince both. Slice the chili into thin rings. Combine apricots, shallots, ginger, and chili in a pot. Add vinegar, orange juice, coriander, and sugar; stir and gently heat over medium heat for about 35 minutes until cooked. Transfer to another container and let cool.

2. 2.

   Soak the roll in lukewarm water. Peel the onion and cut into rings. Rinse the lettuce and shake dry. Halve the burger buns.

3. 3.

   Wash the venison, pat dry, dice, and grind through a meat grinder with a small hole plate. Mix the ground meat with egg, mustard, and the squeezed roll; season well with salt and pepper. Shape 4 patties from the mixture and brown them in hot clarified butter for about 4 minutes on each side.

4. 4.

   Coarsely crush coriander seeds in a mortar. Place lettuce on the bottom halves of the buns, then add onion rings, venison patties, and apricot sauce. Sprinkle with coriander, top with bun tops, and serve.