Oat-Crusted Burgers in Lettuce Cups
When I remade these to test the recipe and photograph the burgers I decided to serve them in lettuce cups rather than burger buns. As meat burgers are quite heavy, serving them in a lettuce cup lightens up the meal. Perfect for a hot summers evening.
Ingredients
- approx. 500g venison mince I used Silver Fern Farms
- half small red onion or 1 shallot finely chopped
- 1 free-range egg
- 3 Tbsp homemade plum sauce or fruit chutney
- 1 teaspoon grainy mustard
- sprig of parsley chopped
- 1/4 teaspoon salt
- cracked pepper
- two large handfuls of rolled oats + extra oats for the crust
Instructions
- Put all the ingredients in a bowl and use your hands to combine, don't over mix or you will have tough meat. If the mixture feels 'wet' add an extra handful of rolled oats to soak up the moisture. Leave the mixture to rest for a half hour in the fridge for the oats to absorb any liquid. Then shape into palm sized burger patties. Cover a plate with extra rolled oats and gently roll each burger in the oats to form a crust. Handle them carefully as you don't want to flatten them too much.
- Serve each burger in a lettuce cup with an assortment of burger accompaniments: