🍔 Game Burger with Caramelised Onions

A burger that eats like a feast in a bun: a juicy patty of finely minced roe or red deer, caramelised onions, creamy truffle mayo and home-baked buns. Little industry, plenty of handwork – and the flavour of the forest.

Serves: 4 burgers Time: approx. 1.5 hrs (+ buns) Difficulty: Medium Core: ≥ 72 °C

Always cook minced game through. Unlike a saddle of venison cooked whole (which may stay pink), minced meat must be cooked completely through: mincing carries bacteria from the surface into the centre. So cook the patties to a core temperature of at least 72 °C. If you use wild boar instead of roe/red deer, the trichinella requirement also applies – and cooking it through is mandatory anyway.

Ingredients (for 4 burgers)

For the patties

Roe or red deer (haunch), coarsely minced (max. 3 mm)500 g
Olive oil1 tbsp
Dried thyme leaves1 tsp
Garlic clove, finely chopped1
Salt, freshly ground pepperto taste

For the game buns

Wheat flour (type 550 / plain)300 g
Dried yeast7 g
Sugar1 tsp
Salt1 tsp
Lukewarm milk200 ml
Olive oil2 tbsp
Egg (for glazing)1

Caramelised onions & truffle mayo

Large onions, in rings2
Butter2 tbsp
Brown sugar1 tbsp
Cider vinegar1 tbsp
Mayonnaise (good quality)150 g
Truffle paste (or a little truffle oil)1 tsp
Lemon juice1 tsp

To assemble

Rocket or lamb's lettuce1 handful
Tomato, sliced1
Roquefort or Gorgonzola (optional)to taste
Butter for fryinga little

Method

Bake the buns (ideally the day before): Mix the flour, yeast, sugar and salt. Add the milk and oil and knead for 8–10 minutes into a smooth dough. Leave covered for about 1 hour, until doubled in volume. Shape into 4 buns, rest for another 30 minutes, brush with beaten egg and bake at 180 °C fan for 25–30 minutes. Let them cool completely before slicing.
Caramelised onions: Fry the onion rings slowly in butter, not too hot. After 5 minutes add the sugar and keep cooking until golden brown (about 10–12 minutes). Deglaze with cider vinegar, reduce briefly, season with salt.
Truffle mayo: Stir together the mayonnaise, truffle paste, lemon juice, salt and pepper. Go easy on the truffle – it should stay subtle.
Shape the patties: Combine the minced meat with the olive oil, thyme, garlic, salt and pepper loosely by hand (do not knead). Shape into four equal patties (about 120 g each, roughly 1 cm thick) and press a small dimple into the centre so they stay flat.
Cook the patties: Preheat the pan well and melt the butter. Add the patties and do not move them, searing for about 4–5 minutes, then turn and continue. Cook through to a core of at least 72 °C (check with a probe thermometer), then rest briefly. Game is lean – don't cook longer than needed, so it stays juicy.
Assemble: Halve the buns, brush with a little butter and toast them golden in the pan. Spread the bottom half with truffle mayo, add rocket, tomato and optional blue cheese. Set the patty on top, pile on the caramelised onions, close the bun. Serve immediately.

Variations

Meat: Red deer is mild and tender, roe deer a little stronger. Wild boar works too (mind the trichinella certificate) and pairs with apple compote instead of caramelised onions.

Bread: Wholemeal for a nutty flavour, or a not-too-sweet brioche. No soft sliced bread – it falls apart.

Toppings: Apple crisps for sweet-and-sour, honey mustard with horseradish for a savoury classic.

Common mistakes

Minced too finely. Fine mince turns dry and tough – maximum 3 mm.

Too much truffle. Truffle is a concentrated aroma. A little is enough.

Soft shop bread. Without structure and crust the burger collapses. Home-baked or a good farmhouse loaf gives it backbone.

Read on

🦌 Saddle of venison, pink – the prime cut whole, at low temperature
🍲 Roe-deer goulash – the braise from the haunch
🥩 Game meat guide – which cut for what
🛒 Buying game meat – sources & quality