Do you light up the barbecue in the winter? Then try game burgers! For example, these deer burgers from the Predetarian. At the Predetarian they sell game from nature reserves in Europe. Always from the wild, so a nice counterpart to the bio-industry. And a nice combination with our variant Zeeuwsche Zoute Puur that is extracted from the Dutch Oosterschelde. This winter burger is surprising and totally appropriate for the season because of the toppings of cranberry onion compote, marinated celeriac and horseradish sauce.
2
Easy
30
Peel and grate the celeriac (or chop it very finely). Mix the white wine vinegar with the honey, nut oil, salt of Zeeuwsche Zoute and pepper in a bowl. Add the celeriac and let marinate for at least 10 minutes.
Halve the onion and cut it into thin half rings. Heat 2 tablespoons of oil in a pan and sauté the onion over medium-high heat for 5 minutes. Then add the chopped cranberries, a pinch of salt, nutmeg, sugar and water. Simmer gently for 10 minutes.
Sprinkle the burgers with salt and pepper and grill them on a hot barbecue (or in a hot grill pan) for about 3 minutes per side. When the burgers are done, you can also place the burger buns on the grill for a few minutes to toast them, if necessary.
Meanwhile, make the sauce by mixing together the mayonnaise, horseradish and crème fraîche until smooth.Spread the buns with the sauce, place the burgers on top. Top with a spoonful of cranberry-onion compote and top with the marinated celeriac.
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Credits header: © Charis Heising | Food Content Studio
