Take the venison burger patties out of the fridge 30 minutes prior to grilling and let them reach room temperature. This is the secret to how you achieve the perfect venison aroma. During this time, you can easily prepare the other ingredients: wash the pears and lettuce, cut the red onions and pears, and crumble the gorgonzola. Get your bacon and cranberries out and ready in preparation for their burger debut.
Preheat your Otto Grill for three minutes to 800°C. Put the patties on the grill grate and set the Meat-O-Meter to stage 3. Grill the burger patties with high heat for about 90 seconds on each side until they develop a nice crisp crust. By cooking the burgers to a core temperature of 60°C, the burgers are medium rare. Next, put the gorgonzola crumbles atop the venison burger patties so they melt. Alternatively, you can use any other type of sharp or blue cheese for your burger. Take the finished venison burger patties from the grill grate and let them rest aside. Now, the pears and bacon slices can go on the grill for 30 to 60 seconds. Grill the buns as well if you like – because who doesn’t like a toasty bun?
Place the grilled pear slices and cranberries on the bottom bun. Then, pile up bacon, onion slices, lettuce and, finally, the venison patty. Next, we have to ask ourselves: sauce or no sauce?
For the modest grillers, Otto suggests a pure alternative. No sauce, no frills. This way, the combination of the juicy venison burger, bacon and gooey gorgonzola gives enough moisture and compliments the sweet flavor of the pears and cranberries.
If you’re a saucy griller, Otto recommends a cranberry or a red fig sauce to further intensify the wild flavours of this venison burger. You can buy those ready-to-eat or cook up your own.
No matter your decision, make sure to top off the venison burger with a few more onion rings and lettuce, crowned with the topside of the bun. And then, the moment you’ve been waiting for, take a bite!