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.