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The BUCKIE Burger

Makes 4 Burgers


  • 500ml Buckfast Tonic Wine
  • pinch of salt
  • 500gr minced venison
  • 250gr minced shoulder of pork
  • ½ teaspoon fresh milled black pepper
  • 1 level teaspoon sea salt
  • 2 juniper berries, crushed and finely chopped


Put the Buckfast into a saucepan with the pinch of salt and set over a high heat - bring to the boil – reduce heat to a simmer and cook for approximately 20 – 25 minutes until you are left with about 125ml of reduced Buckfast. Leave to cool completely.
In a bowl mix the meats with the pepper, salt and juniper add 60ml (4 tablespoons) of the reduced, cooled, Buckfast – mix well and form into four equal sized burgers.
Cook on the barbecue or in a shallow non stick pan with a dribble of vegetable oil for about 4/5 mins each side over a moderate heat – 1 minute before the end of the cooking time brush over the remaining Buckfast (glaze).
Dress in a toasted bun with salad leaves, sliced tomatoes and top with or without a slice of mild blue cheese and a juicy pickle.

This recipe was created by Martin Blunos - Martin Lauris Blunos (born 11 April 1960) is a British TV chef. Blunos earned two Michelin Guide stars at his restaurant Lettonie, first in Bristol and then in Bath.

Note – this recipe is a particular favourite of mine because it’s so different from the norm!!

Find more Buckfast Recipes from Martin by clicking here.

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