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José Pizarro Venison sliders with a date salsa
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For the burgers
600g venison steak, very finely chopped
1 small onion, very finely diced
1 large free range egg, beaten
1 thyme sprig, leaves stripped
5 flat leaf parsley sprigs, leaves stripped and chopped
2 tbsp extra virgin olive oil, for frying
For the date and orange salsa
3 oranges, peeled and segments chopped
8 pitted dates, chopped small
8 small gherkins, diced
2 tbsp extra virgin olive oil
12 small buns
2 gem lettuces, sliced
1 Mix all the burger ingredients except the olive oil and then make 12 small patties. Cover and refrigerate for a few hours.
2 Bring the burgers to room temperature then heat the oil in a large frying pan over a medium heat. For medium rare burgers fry them for 2-3 minutes on each side.
3 While the burgers are frying, mix the salsa ingredients together in a small bowl.
4 Split and toast the buns, add a handful of lettuce to the bottom bun, and top with a burger and a spoonful of salsa.
Please note: Weekend Kitchen With Waitrose is a live show. All recipes are therefore subject to change.