Ultimate venison burgers

Method

1. Heat 1 tbsp oil in a medium saucepan over a low heat, then add the onions with a good pinch of salt and cook for 30-35 minutes until deeply caramelised. Stir occasionally to prevent them from catching and add a splash of water if needed. Add the paprika and sugar and cook for another 5 minutes, until sticky.
2. Meanwhile, heat a large frying pan with a lid over a high heat. Add the mushrooms and cook for about 3 minutes, stirring very little, until browned and starting to release their liquid. Reduce the heat to medium, then add the butter and garlic. Cook for a few minutes, stirring, until fragrant. Cover, take off the heat and set aside until everything else is ready. In a small bowl, stir together the hot sauce (if using), ketchup and mayonnaise, then season and set aside.
3. Divide the venison mince into 4 even portions, roughly shaping them into balls. Heat a heavy-based or cast-iron frying pan over a medium-high heat for a few minutes until very hot, then toast the cut sides of the buns in the dry pan.
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4. Once the buns are toasted, set aside, and add the remaining ½ tbsp olive oil to the pan. Put the portions of mince into the pan (work in batches if needed) then smash flat with a spatula, so they’re about 10cm wide (you can use the end of a rolling pin or the handle of another utensil to add extra pressure to the spatula). Season well and leave to cook for about 2 minutes until the outer edges are brown and crisp. Flip the patties, season the other side and top with a slice of cheese. Cook for about 1 minute more until the cheese has melted.
5. Spread the sauce mixture onto the cut sides of the buns (tops and bottoms). Divide the lettuce between the bottom buns, then top with the caramelised onions, a venison patty, the mushrooms and the gherkins. Add the bun lid and serve straightaway.