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B00M's Burger Recipe

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Ingredients (Serves 2):
1tbls Infused Chilli Oil
1 Shallot (Chopped Finely)
1/2 Garlic Cloves (Chopped Finely)

400g Wagyu (or a good quality sirloin/silverside)
2 Medium Eggs

50g Breadcrumbs (Fresh)
50g Double Cream
1tbls Salt

1tbls Tellicherry Black Pepper

Required Equipment:

Heavy-Bottom Pan
Large Mixing Bowl
Small Mixing Bowl

Helpful but not required equipment:

4in Pastry Cutter
Baton/Rolling Pin



1. Add a splash of oil in to your pan and put on a low heat. Add the chopped onion and sweat it till they begin to go translucent, then add the chopped garlic. Remove from heat once garlic is sweated.

2. Mince your Wagyu Beef and place it into a mixing bowl.

3. Crack the medium eggs in to a smaller mixing bowl and whisk until they form a singular liquid.

4. Add the eggs to the meat, then add the breadcrumbs and double cream and mix well.

5. Mix the shallots and garlic in to the mix and mix further. Taste a small amount of the mix to gauge how much seasoning is required and add accordingly.

6. If the mix feels too wet, add some more breadcrumbs. If you are having trouble getting the right consistency then make a mini burger and fry it off to taste to see if you have the right levels of seasoning and texture. 

7. Form 2 burgers from the mix using a pastry cutter by placing a ball in the middle and using a baton or rolling pin to compress it in to a patty.

Serving Suggestion:
Serve in a fresh bun topped with a slice of Monterey Jack and pancetta (or smoked streaky bacon), a few leaves of rocket, and a slice of Edgecombe or Flamme tomato.

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I add egg yolks to ground venison.  I have a killer ground venison burger recipe.


1.5 pounds of ground venison

6oz of ground bacon (uncooked)

4 egg yolks

dash of Worcestershire sauce

salt and pepper to taste


Mix it all up and grill 'em up.  You can cook them to medium well and they will be good and juicy (since you are adding quite a bit of fat to the venison burger).  Top them with some good stone ground mustard, a flavorful green like arugula, dill pickles and a good Ementaler cheese and it's burger perfection. 

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