Venison or beef burgers with wholegrain mustard aioli & caramelised onion

– News Article

Paired with Nederburg The Winemasters Cabernet Sauvignon

Serves 2


1 clove of garlic
¼ tsp course sea salt
1 cup mayonnaise
2 Tbsp whole-grain Dijon mustard
1 Tbsp fresh lemon juice
Pinch of black pepper
1 x onion, cut into pieces
1 Tbsp extra virgin olive oil
Pinch of sea salt
1 Tbsp brown sugar
1 tsp balsamic vinegar
2 x 150g venison or beef patties
1 Tbsp extra virgin olive oil
2 x freshly-baked burger buns
2 x pieces of fresh, crisp lettuce
4 x slices of fresh ripe tomato
1 x ripe avocado, cut into slices


Using a pestle and mortar, mash the garlic with the coarse sea salt until a paste forms, or mince the garlic and mix it with the salt. Transfer the garlic and salt mixture to a small bowl. Mix in the mayonnaise, whole-grain Dijon mustard, fresh lemon juice and pinch of black pepper. Set aside.

Heat the oil in a large frying pan over low heat. Add the onion pieces and pinch of sea salt and cook very slowly for 15 to 20 minutes, stirring occasionally to prevent burning. When the onions are softened and tinged golden, add the brown sugar and balsamic vinegar – this will start the caramelisation process. Cook over low heat for a further 5 to 10 minutes, stirring occasionally, until sticky and caramelised. Set aside.

Heat the oil in a frying pan over high heat and cook the venison or beef patties to the desired level. Remove from the heat and set aside.

Cut the freshly-baked burger buns in half and top with the prepared burger patties, caramelised onions, wholegrain mustard aioli, lettuce, tomato and avocado. Serve immediately with potato fries and Nederburg The Winemasters Cabernet Sauvignon.