The Vozar Burger with Homemade Wedges

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free
Servings 4 burgers
Author Martin Vozar


  • For the burgers:
  • 1 white onion
  • 300 g beef mince
  • 300 g venison mince
  • 1 soup spoon of wholegrain mustard
  • 1 tsp thyme
  • 1 small red chilli
  • 1 tsp rosemary
  • Salt and pepper to taste
  • 4 gluten-free burger buns
  • For the wedges:
  • 4 large red potatoes
  • Smoked Spanish paprika
  • Celery salt and pepper to taste
  • Rosemary and thyme to taste
  • Vegetable oil enough for deep frying


  2. Blend the mustard, thyme, chilli and rosemary in a food processor
  3. Place the blended mixture, salt, pepper and onion in a large bowl with all the mince and mix well
  4. Divide into 4 patties then place on top of a barbecue griddle
  5. Cook on the barbecue to your desired rareness, then place into your burger buns with some salad to garnish
  6. For an extra special burger, get some of your favourite cheese and when the burget comes off the grill put some on the top to melt
  8. Cut the potatoes into wedge shapes and put them into boiling water
  9. Boil until just soft
  10. Drain the water from the wedges, then deep fry them in the oil until golden
  11. Mix the remaining ingredients together and season the wedges