Venison Burgers with Fried Eggs, Anchovies, and Capers in Brown Butter served over broiled heirloom tomatoes.
Venison Burgers based on a ground beef recipe from New York Times & PBS Chef Pierre Franey this unusual combination of ingredients bring layer upon layer of flavor! Salty anchovies meld into rich egg yolk, lean Maryland Whitetail Deer, with a mellow complexity of brown butter and capers. This dish was a surprising lesson complex simplicity!
1/2 lb ground venison (I used MD Whitetail Deer)
salt & ground pepper
1 tablespoon canola oil
3 tablespoons unsalted butter
6 flat anchovy fillets
2 tablespoons drained capers
2 tablespoons chopped parsley
1 heirloom tomato, stem removed, cut crosswise into 2 halves.
Sprinkling/ drizzle of olive pil, panko bread crumbs, Italian herbs, sea salt, and pepper
- Divide ground venison into 2 patties. Sprinkle with salt & pepper.
- Heat oil in a cast iron skillet over high heat. Cook the burgers about 3 minutes each side for rare. Transfer to a plate and cover with foil to rest.
- Sprinkle heirloom tomato halves with panko, salt, pepper, and Italian herbs. Drizzle each tomato half with olive oil. Broil about 4 minutes till crumbs are brown. Set aside.
- Heat 1 tablespoon unsalted butter in a small skillet over medium heat. Cook eggs till the whites are set. Add 1 ice cube to the pan, cover and steam till yolks are hot, runny, but not set, about 2 minutes. Season with salt & pepper. Slip 1 egg on each burger, and keep covered to stay warm.
- Place 3 anchovies in a triangular fashion around each yolk. Cover to keep warm.
- Heat the remaining 2 tablespoons of unsalted butter till foamy. Add capers, and cook till the butter begins to brown.
- Plate one half broiled tomato on each plate. Top with burger, egg, anchovy.
- Pour brown butter caper sauce over the egg topped burgers. Sprinkle with chopped parsley, and serve.
- Pierce yolk before savoring your first bite!