BALKAN BURGERS WITH AVJAR
Feeds 4
INGREDIENTS
FOR THE BURGERS
1 pack of Wild and Game venison mince
2 tsp sea salt
½ tsp paprika
½ tsp ground black pepper
1 tbsp olive oil
½ an onion, finely diced
75 ml sparkling water
FOR THE AVJAR
3 large red peppers, cut into big
chunks
1 small aubergine, halved
5 tbsp olive oil
3 large garlic cloves, minced
1 tsp distilled vinegar
Freshly ground salt and pepper
TO SERVE
Chopped red onion
Chopped tomatoes
4 pitta breads
METHOD
Pre-heat your oven to 200OC/190OC fan/gas mark 6
Mix all the burger ingredients together and place in the fridge for 3-4 hours.
Place the pepper and aubergine on a baking parchment-covered baking sheet and cook in the oven for
about 30 minutes until charred and juicy.
Remove the vegetables from the oven, cover, and leave until cool enough to handle.
Peel the peppers and aubergine and put the flesh in the food processor with the vinegar, garlic and olive
oil. Whizz until smooth.
Transfer the mixture to a pan and simmer very gently for 30 minutes, then leave to cool.
Divide the burger mix into 4 patties – it will be quite loose, so shape it with your hands then slap it
straight onto a hot griddle.
Cook the burgers until cooked through.
Serve the burgers in the pitta breads with the avjar, tomatoes and onion.