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| This is a wonderful burger made with left-over roast, i.e., venison, moose, or beef... |
Prep: 10 Mins.
Posted by Sandra
INGREDIENTS
***Horsey Sauce:
2 tablespoons mayonnaise
2 teaspoons prepared horseradish (I use Extra Hot)
2 teaspoons chili sauce
***Venison Burgers:
2 sesame buns, toasted
8 fresh organic arugula leaves
salt and freshly ground pepper, to taste
8 oz. prepared venison roast, thinly sliced, and warmed (or moose, or beef)
1 roma tomato, thinly sliced
1 thin onion slice, cut in half and separated
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| A fresh tasting and velvety textured Fresh Tomato Basil Soup |
--Fresh Tomato Basil Soup
is a perfect accompaniment
METHOD
In a small bowl, whisk the mayonnaise, horseradish, and chili sauce, until smooth, and set aside.
Toast 2 sesame seed buns halved (I do so with the bagel setting on my toaster to only toast the inside, or do so under the oven broiler).
Meanwhile, sprinkle the sliced venison roast meat with salt and pepper, to taste. Heat the meat in a microwavable dish on high for 30 seconds.
Place 1-1/2 teaspoons of sauce onto all four bun halves. On the two bottom halves, equally place on top of the sauce the hot meat, tomato slices, thinly sliced onions, and arugula leaves. Place the top bun over each of them. Serve burgers with hot Fresh Tomato Basil Soup. – Enjoy!
3 comments:
I made these burgers for lunch today, including an extra one for Max's union instructor ~ they are horsey alright, but with just the right amount of spiciness ;)
Sandra - you gave me a giggle with the name of your sauce - specially since there is all that controversy in Europe right now about horse meat! thanks for linking up with Food on friday again. Next week it's Shakes and Smoothies. Cheers
I thought this recipe post would put a 'tongue in cheek' for some! Haha...you have a great weekend and thank you again for 'Food on Friday', Carole...
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