Jungli Hiran Burger (Spiced Venison Burger Rusi Todiwala Style)

Recipe by Cyrus Todiwala.

Introduction

‘India’ land of many cultures, flavours, religions, tastes, food barriers and, so far as I am concerned it would take someone like me five thousand years to learn Indian food. Whilst the word Burger is not Indian by any measure but the Persian word used, kebabs or kavaabs. Cutless or pattice are also all terms which Indians apply to represent a flat griddles patty. Again, whilst you will not find venison on a menu in India, this is something my father used to make as he believed that game is best eaten by way of kavaabs whether in chunks or minced.

Ingredients

Venison 500GMS Retain fat if any

Fresh coriander 10-15 sprigs including stalks

Fresh mint 30-40 leaves including stalks

Fresh ginger 1 X 2”piece cut coarsely chopped

Garlic cloves 4-5

Garam Masala powder 1 heaped teaspoon

Ground cumin 1 heaped teaspoon

Ground coriander 1 heaped teaspoon

Fresh green chilli 2-4 Long finger type Prefer three at least

Ground red chilli 1⁄2 teaspoon

Turmeric powder 1⁄2 teaspoon

Lime juice 1 teaspoon

White bread no crust 3 slices

Salt To your taste

Crushed pepper 1/2 teaspoon

Method

Clean the meat well removing all sinews and gristle. Do not discard any fat if found.

Cut the meat into pieces small enough so as not to jam the mincer. Mince all the ingredients together except the powdered spices, salt and lime juice.

Once the mince is done add the powders and lime-juice and knead well. Soak the bread slices in water for a few seconds and, then squeeze into a ball as dry as you possibly can and knead well into the mince

To check salt if you do not like tasting raw meat, either deep fry a small ball of the mince or pan fry a small patty sized piece.

Cover the mince and chill in the refrigerator once you are satisfied with the taste.

To make the burgers you either need a griddle plate or you can grill them over a barbecue.

Ensure that whatever you are cooking over is lit or heated to a high degree before you start.

Make equal sized burgers of whatever size you prefer.

Either griddle or grill but let one side colour well before turning over, as that prevents loss of moisture.

Do not overcook either as this makes the burgers dry and chewy. They should ideally feel spongy but should show signs of a juicy presence inside. Best is to keep them medium rare.

Serve in a toasted bun with whatever salad or sauce or with fresh green chutney and, an onion based salad... and enjoy.