If you love garlic, wine and red meat, then this is the recipe for you. The amounts listed can produce two 1/2 lb. burgers or four 1/4 lb. burgers so you may need to adjust other amounts of ingredients as necessary or to taste.
3/4 Cup Red Wine e.g. 2015 Estate Upper Bench Block Three
Ty Caton Roasted Garlic Olive Oil
1 lb. Ground Venison
Diced Bacon (optional)
Ingredients for the Aioli
1 Head of Garlic
Ty Caton Roasted Garlic Olive Oil
1/4 Cup Lemon Juice
1 Cup Mayo
2 Tbsp. grated Parmesan Cheese
1/2 Tbsp. Dijon Mustard
Dash Cayenne Pepper
Dash Worcestershire Sauce
Salt & Pepper
2 Tbsp. Parsley (fresh & chopped)
The Red Wine Onions can be made ahead of time or as the garlic is roasting (see next paragraph below) if you intend to serve immediately. Heat a tbsp. of the Roasted Garlic Olive Oil in a skillet over a medium-high heat. Sauté the onions in the oil for around 7-10 minutes, then lower to a medium heat for 15-20 minutes until soft and browned. Add 3/4 Cup of your red wine, we love using our 2015 Estate Upper Bench Block Three, and keep stirring until the wine is all absorbed.
Roasted Garlic Aioli
Due to the roasting of the garlic, the aioli takes around 50 minutes to fully prepare. Preheat your oven to 400 degrees. While it is preheating, start preparing the head of garlic by peeling off the outer paper layers. Make sure to leave the skins themselves on the individual cloves. Next, take the non- root end of the head and slice the top half inch off, placing the garlic in the center of a piece of foil. Drizzle a little of the Roasted Garlic Olive Oil over the head and dust with salt and pepper. Wrap the foil up around it and bake for around 35 minutes. Unwrap and set to the side to cool. Once you are able to pick it up, gently squeeze from the end with the root to push the cloves out of their skins.
Mix 4 cloves of the garlic in with all of the ingredients listed above, stirring well until fully combined and set aside. If you prefer your garlic aioli a little stronger, add a few more cloves to taste. Tangy sauces such as blue cheese or garlic aioli are the perfect addition to venison so don’t worry about overpowering with the garlic.
In a large bowl mix the venison, chopped shallots, a 1/4 tsp. salt and a 1/4 tsp. thyme. Be careful when chopping the shallots to make sure that they are diced finely. If they are too large, the patties may fall apart.
Venison is a lean meat and in order to cook properly, must be given a fat. Here are two options. 1) Mix diced bacon into the burger mix in the bowl above, adding both flavor and fat, then shape into patties; or 2) after molding the patties, massage well with the Roasted Garlic Olive Oil. Something to remember when shaping the meat is to use your thumb to make a divot in the center of each patty. This prevents the meat from curling and balling up when cooking and you can use it to pour the oil into too!
The key to cooking venison is low and slow, so add around 2 tbsps. oil into your skillet and set at a medium heat. If making 1/4 lb. burgers, cook for around 5 minutes per side for a medium rare burger. If you opted for the 1/2 lb. burgers, cook for around 7 minutes per side.
While the burgers are cooking use a broiler or toaster oven to melt the slices of cheese onto the bun tops. For the cheese, we like to use Monterey Jack and definitely recommend not using an overpowering flavored cheese as it could detract from the meat, onion and aioli flavors.
Once all is prepared assemble by spreading the aioli onto the bottom half of the bun, then adding the burger, then the onions, then the top of the bun. Don’t forget to pour yourself a glass of the 2015 Estate Upper Bench Block Three to go with it! Take a sip, relax and enjoy!