Ingredients

Method

• For the buns
• 1 cup full-cream milk, warmed
• 2¼ t instant yeast
• 2 T caster sugar
• 1 large free-range egg
• 56 g unsalted butter, softened 
• 1 t salt
• 390 g bread flour, plus extra if necessary 
• 28 g unsalted butter, melted, for brushing
For the venison patties
• 800 g Woolworths venison mince
• sea salt and freshly ground black pepper, to taste
• olive oil, for frying

Method

Ingredients

1. To make the buns, combine the warm milk, yeast and 1 T sugar in the bowl of a stand mixer. Stir and allow to stand for 5 minutes.

2. Add the remaining sugar, egg, butter, salt and 130 g flour. Mix using the dough hook attachment at a low speed until combined. Gradually add the remaining flour and mix until a soft, slightly sticky dough forms. Add a little extra flour, 1 T at a time, only if the dough is too wet to handle.

3. Knead in the mixer for 5 minutes, or by hand on a lightly floured surface, until smooth and elastic. Place in a lightly greased bowl, cover, and allow to rise a warm place for 1–2 hours, or until doubled in size.

4. Knock down the dough and divide into 14–16 equal portions. Shape into smooth balls and arrange in a greased baking dish, leaving a little room between each bun. Cover and leave to rise again until soft and puffy.

5. Preheat the oven to 180°C. Bake the buns for 20–25 minutes, or until golden brown. Brush with melted butter while warm and allow to cool slightly.

6. Meanwhile, season the venison mince generously with salt and pepper. Divide into 14–16 portions and shape into small patties slightly wider than the buns. Heat a little olive oil in a large pan and fry the patties in batches until browned and cooked to your preference. Top each patty with a slice of white Cheddar towards the end of cooking time and allow to melt.

7. Halve the buns and spread the bases with mayonnaise and mustard. Layer the lettuce, patties and sliced tomato. Top with the top halves of the buns and garnish with chopped chives.

Cook’s note: Keep the venison patties simply seasoned and avoid overworking the mince when shaping – this keeps them tender.

Find more burger recipes here

Food assistant: Bianca Jones

Photography: Shavan Rahim

Woolworths free-range venison mince is lean, flavourful and ready for anything. Extra lean and full of gamey depth, it works just as well in a juicy slider as it does folded into pita bread with fresh herbs and yoghurt.

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