Black Venison Burger with Spiced Maple and Blackberry Relish

For the caramelised onions

• 2 Medium Onions peeled and finely sliced
• 2 tbs Balsamic Vinegar
• 1 tsp Worcestershire sauce
• 1 tsp unsalted butter
• 1 tsp olive oil

For the spiced apple & blackberry relish

• 2tsp Soy Sauce
• 2tsp Hoisin Sauce
• 200g Blackberries
• 150g Peeled & grated dessert apple
• 2tbs Pure Canadian Maple Syrup
• 1tsp grated ginger
• 1tsp lemon juice

For the venison burger

• 500g Venison Mince (divided into 4 equal balls)
• 8 Slices of Burger Cheese
• 4 Charcoal Burger Buns
• Baby gem lettuce
• Salt & pepper
• Chillies

To make the caramelised onions

1. Warm the olive oil and butter together in a medium pan over low to medium heat until the butter melts and begins to foam gently.
2. Add the sliced onions and stir to coat. Cook slowly for 10–12 minutes, stirring occasionally, until the onions soften and turn translucent.
3. Increase the heat slightly and continue cooking until the onions begin to take on a light golden colour.
4. Pour in the balsamic vinegar and Worcestershire sauce. Stir well and let the liquids bubble and reduce, allowing the onions to caramelise and become glossy.
5. Lower the heat and cook for another 5–8 minutes until soft and browned. Taste and adjust seasoning if needed.

To make the spiced apple & blackberry relish

1. Combine the grated apple, blackberries, ginger, Pure Canadian Maple syrup, soy sauce and hoisin sauce in a small saucepan.
2. Place over medium heat and bring to a gentle simmer. The berries will begin to break down and release their juices.
3. Reduce the heat to low and cook for 15–20 minutes, stirring occasionally, until the apples soften and the mixture thickens into a glossy relish.
4. Stir in the lemon juice, taste, and adjust sweetness or acidity if needed. Add a splash of water if the mixture appears too thick.
5. Let it cool completely. It will thicken further as it cools. Store in the fridge for up to 5 days.

To make the venison burger

1. Divide the venison mince into four equal balls. Keep them chilled, cold meat develops a better crust.
2. Lightly toast the charcoal buns and set aside.
3. Heat a heavy frying pan or griddle over high heat until very hot.
4. Place one venison ball into the pan and immediately press down firmly with a spatula.
5. Season generously with salt & pepper.
6. Cook for 3-4 minutes until the edges crisp and the underside develops a deep brown crust.
7. Flip the patty, add 2 slices of cheese, and cook for a further minute until the cheese melts.
8. Repeat with the remaining patties.

Assembly

1. Spread a layer of spiced apple & blackberry relish on the base of each toasted bun. Top with the hot venison patty, lettuce, and finish with a generous spoonful of caramelised onions. Cap with the top bun.
2. Serve immediately.