Tahr burgers with mushroom, onion and blue cheese
Makes eight burgers
Step 1: Caramelised Onion
Ingredients:
1/2 cup cooking oil
100gms butter
1 kg onion - sliced into thin strips (french cut)
1 Tbl garlic (finely minced)
1 1/2 Tbl fresh thyme (finely minced)
Pinch dried chilli flakes
1/4 cup malt vinegar or balsamic vinegar
1/2 cup brown sugar
Salt and pepper to season
Method:
Mix all the ingredients, except the salt and pepper in a
large heavy bottomed saucepan or similar.
Place on medium to low heat.
Stirring occasionally cook for 1 - 1 1/2 hours until the
onions are cooked down and are a deep golden brown, with a slight
jam like consistency.
Remove from the heat and store in the refrigerator until
required.
Step 2: Roasted Portabella Mushrooms
Ingredients:
8x large portabella mushrooms (peeled and stalk removed)
150gms butter
20gms garlic (minced)
1 Tbl fresh thyme (finely chopped)
1 Tbl fresh sage (finely
chopped)
Method:
Pre heat your oven to 250 degrees.
In a small saucepan melt the butter with the minced garlic thyme
and sage.
Place the mushrooms brown side up on an oven tray. Take a pastry
brush and liberally apply the herb and garlic butter to the inside
cavity of the mushrooms. Season also with salt and pepper.
Cook for 15 - 20 minutes until soft.
Remove and cool until required. Can be made a few days ahead and
keep covered in the refrigerator.
Step 3: Cooking and Serving
Ingredients:
2x Tahr backstraps (or venison)
Caramelised onion
Roasted portabella mushrooms
150 gms blue cheese
8 burger buns
1/2 cup mayonnaise
1 bag rocket leaves or similar
Method:
Pre heat your BBQ or skillet till good and hot.
Season the Tahr backstraps with salt and pepper, brush with oil and
cook to no more than medium in doneness. Remove and rest for at
least five minutes.
Heat up the caramelised onion in either a saucepan or microwave
until hot through, hold. Likewise warm up the roasted mushrooms and
also the burger buns.
To put the burgers together, brush both the top and bottom with
a little mayo. On the burger bun bases add a healthy amount of
the warm caramelised onion. Next add a few slices of the Tahr
fillet.
Now top each with a roasted portabella mushroom, crumble some blue
cheese over, add a few leaves of rocket, and top with the top half
of the burger bun. Squish down a little and serve pronto. Great
with a Central Otago Pinot or a big red for that matter.
