Deer burger with sea kale, samphire and endive
4 persons | Beef | Meat | Main dish
Preparation
- Fry the burgers alternately on the low rack for 3-4 minutes.
- Place the burgers indirectly for another 10 minutes.
- Place a cast iron pan on the low rack and heat it with olive oil.
- Fry the sea kale together with the outer leaves of the endive until cooked.
- Remove the pan from the BBQ, add the samphire, the leaves of the endive heart, pesto and pickles.
- Depending on your sandwich, you can reheat it briefly on the grid.
Ingredients
• 4 venison burgers, approx. 150 gr each
• 100 gr samphire
• 100 gr sea kale
• 1 endive
• 2 tbsp pickles
• 2 tbsp pesto
• 4 Brioche or sourdough bread
Kamado setup
• 180 gr dome temperature
• Proset, 1 side with a low grid and 1 side indirectly decorate with a deflector plate.
