Love a Happy Ending Lifestyle Magazine August 2013 | Page 31

TIP
Try other fish combinations and add your own seasonings and fresh herbs, such as dill or
mint.

THE BUCKIE BURGER
by Martin Blunos for Buckfast
I’ve pinched this recipe from a Michelin starred chef (with his permission of course!) It’s too
good to leave out of a summer barbeque and the twist is the Buckfast Tonic Wine which
really gives a different flavour to the meat.
Enough for 4 burgers
I’ve gone for a mix of pork and venison
mince making for a juicy burger. The
Buckfast lifts the gaminess of the venison
and wow! It just makes it special! Martin
Blunos
Ingredients
500ml Buckfast Tonic Wine
pinch of salt
500gr minced venison
250gr minced shoulder of pork
½ teaspoon fresh milled black pepper
1 level teaspoon sea salt
2 juniper berries, crushed and finely chopped
Method
Put the Buckfast into a saucepan with the
pinch of salt and set over a high heat – bring to
the boil – reduce heat to a simmer and cook for approximately 20 – 25 minutes until you are
left with about 125ml of reduced Buckfast. Leave to cool completely. In a bowl mix the
meats with the pepper, salt and juniper add 60ml (4 tablespoons) of the reduced, cooled,
Buckfast – mix well and form into four equal sized burgers.
Cook on the barbecue for about 4/5 mins each side over a moderate heat. One minute
before the end of the cooking time, brush over the remaining Buckfast (glaze). Dress in a
toasted bun with salad leaves, sliced tomatoes and top with
or without a slice of mild blue cheese and a juicy pickle.

TIP
If you really want to chill – add lemonade and ice to the
remaining Buckfast and create a refreshing summer punch
to go with your burger. Throw in some fruit and… Cheers!