Venison burgers with lingonberry tzatziki, blue cheese and plum chutney

Ingredients (serves 4)

For the patties

• 640 g game meat (minced) — makes 4 patties weighing 160 g each

• Ehlert Game Seasoning

• Ehlert Celery Salt

• 1 tsp dried herbs · 1 tsp Ehlert brown sugar

For serving

• 4 burger buns · 1 handful of rocket

• 100 g blue cheese

• 200 g chanterelles · butter

For the lingonberry tzatziki

• 200 g tzatziki · 2 tbsp cranberries

For the plum chutney

• 4 plums · 2 tbsp plum jam · 1 shallot

• 2 tbsp passion fruit balsamic vinegar · 1 tbsp maple syrup · salt, pepper

For the herb quark

• 150 g quark · 1 tsp mixed herbs · salt, pepper

Method

1. Season the game with Ehlert game seasoning, Ehlert celery salt, dried herbs and Ehlert brown sugar – feel free to be generous here.

2. Shape the mixture into four patties (160 g each) and fry them in a pan on both sides.

3. To make the chutney, gently fry the shallot, deglaze with passion fruit balsamic vinegar, add the plums, plum purée and maple syrup, and simmer until reduced. Season to taste with salt and pepper.

4. Mix the tzatziki with the cranberries. Mix the quark with the herb mixture, salt and pepper to make herb quark.

5. Fry the chanterelles in butter until golden brown.

6. Just before the end, place the blue cheese on the patties and leave it to melt with the lid on.

7. Briefly grill the buns. Layer as follows: bun, rocket, lingonberry tzatziki, game patty with blue-veined cheese, plum chutney. Serve with chanterelles and a dollop of herb quark.