Burger de Chevreuil à l'Asiatique par Philippe April-Le Quéré

Asian Venison Burger by Philippe April-Le Quéré

A venison burger by Philippe April-Le Quéré, enhanced with Asian flavors for a gourmet and exotic combination that you absolutely must try.

Discover a daring recipe that combines the richness of venison with flavors inspired by Asian cuisine. This unique burger combines the tenderness of game meat, a spicy Korean sauce and a crunchy coleslaw for a meal that is both indulgent and exotic. Perfect to impress your guests or for a special evening at home!

Ingredients

Hamburger

  • 1 lb ground venison 
  • 1/2 lb (225 g) ground beef or ground pork (choose the fattest possible, usually 20%)
  • 4 brioche hamburger buns, toasted
  • Cucumber, sliced ​​into thin strips

Cream Cheese Sauce

  • 1/2 cup cream cheese, softened
  • 2 green onions, thinly sliced
  • 1 tsp soy sauce
  • 1/4 cup cilantro leaves, chopped (optional)

Korean spicy sauce

  • 1/4 cup Gochujang
  • 1/4 cup rice vinegar
  • 1 tbsp honey
  • 1/2 tsp garlic powder

Asian Cabbage Salad

  • 1 cup shredded cabbage
  • 1 tbsp. tablespoon of rice vinegar
  • 1 tsp soy sauce
  • 2 tsp honey
  • 2 tbsp. tablespoons unsalted peanuts, lightly crushed

Preparation

  1. In a small bowl, mix the cream cheese sauce ingredients and set aside in the refrigerator.
  2. In another bowl, mix the Korean spicy sauce ingredients, then put in the refrigerator.
  3. In a third bowl, mix the Asian coleslaw ingredients and also set aside in the refrigerator.
  4. Mix the ground venison and ground beef. Form 4 patties of equal size, slightly larger than the buns. Salt and pepper to taste.
  5. Heat a large skillet over medium to medium-high heat. When it is hot, add the patties, spacing them slightly apart. Cook them until medium doneness, about 2 minutes per side, repeated twice (total of 8 minutes). Remove the patties from the pan and generously brush each side with spicy Korean sauce. If desired, toast the buns.
  6. To assemble, open the loaves and top each base with 1 to 2 tbsp. cream cheese sauce, Asian slaw, 2 to 3 slices of cucumber, and, if desired, add more Korean sauce or condiments of your choice (such as kimchi, grated carrots, marinated sprouted beans, or a sunny-side-up egg).

 

Q&A (Questions and Answers)

 

Frequently asked questions about the Asian venison burger

1. Can I replace the venison with another type of meat?

Yes, if you don't have access to venison, you can replace it with lamb, beef or even ground pork. This will change the taste slightly, but Asian flavors work well with other types of meat.

2. Where to find Gochujang sauce?

Gochujang sauce is a Korean chili paste available in most Asian grocery stores or in the international section of big box stores. You can also order it online.

3. How can I adapt this recipe if I don't eat dairy?

For a dairy-free version, replace the cream cheese with a vegan alternative or spicy mayonnaise for a creamy texture.

4. Can I prepare the sauces and salad in advance?

Absolutely! You can prepare the cheese sauce, the Korean sauce, and the coleslaw up to 24 hours in advance. This will even allow the flavors to develop further.

5. What sides do you recommend with this burger?

Sweet potato fries, a light Asian salad or pickled vegetables (like radishes or cucumber) complement this burger perfectly.

6. Is this recipe suitable for a barbecue?

Yes, this recipe is ideal for a barbecue. You can cook the patties on a grill instead of a pan for even more intense flavor.
 

Want to impress your guests with a unique burger? Try this venison recipe with Asian flavors today! 🍔✨
 
Watch Philippe at work below 👇

 

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