Venison Burger with Arugula

Ingredients

• 1 old-fashioned bun
• 1 Shallot
• 3 tbsp olive oil
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped marjoram
• 1 egg
• 400 g venison ground meat
• breadcrumbs
• Salt
• ground pepper
• 4 ciabatta rolls
• a handful of leafy greens (e.g., arugula and red oak leaf)
• 2 Tomatoes
• 4 tbsp coarse mustard

Instructions

1. 1.

   Soak the old-fashioned bun in lukewarm water. Peel and finely chop the shallot, sauté it in 1 tbsp hot oil, add the chopped parsley and marjoram, and let cool slightly. Then mix with the egg and squeezed-out bun into the ground meat, adding breadcrumbs if needed until the mixture is firm but not too soft. Season well with salt and pepper. Shape patties, brush with remaining oil, and grill in a skillet 2–3 minutes per side.

2. 2.

   Slice the buns and toast them on the cut surface as desired. Wash, dry, and tear the leafy greens into small pieces. Wash the tomatoes, remove the stem ends, slice, and place on the bottom bun halves. Top with the venison patties, add mustard and a bit of salad, cover with the top buns, and serve.