As Chef Patron of Trinity and Bistro Union restaurants in Clapham, Adam Byatt has won over the likes of London’s most ruthless critics. Adam is an exclusive partner of Create, and has designed a range of seasonal menus, as well as offering his culinary expertise and presence at a selection of tastings and events. Here is one of his favourite recipes for the summer.
“As someone who is passionate about locally sourced food and using the best in British produce, I am excited to be in partnership with Create, whose approach to delicious food is based on sound traditional kitchen practices and totally in line with my way of thinking.”
200g trimmings and fat from the venison loin
2 juniper berries
50g fresh white breadcrumbs
sea salt and freshly ground black pepper
whole nutmeg, for grating
4 quail’s eggs (or 2 hen’s eggs)
Chop the venison trimmings and fat with a large knife, running the knife through the meat until it is thoroughly ground down. Peel and dice the onion. Crush the juniper berries well with the back of a knife.
1. Place the meat, onion and crushed juniper in a bowl with the egg and breadcrumbs. Season with salt, pepper and freshly grated nutmeg and mix well with your hands until all the ingredients are amalgamated. Form into burger shapes.
2. Preheat the grill on a high setting.
3. Pour a small amount of olive oil into a hot frying pan and heat over a high heat. Place the burgers in the pan and cook for three minutes on each side, reducing the heat to medium during cooking. This will give you medium burgers.
4. Crack two quail’s eggs (or one hen’s egg) on top of each burger and place the pan under the hot grill for 2 minutes to cook the eggs.