We all love a good burger, Kim and I included. There are a few good burgers around the village including Jo Jo's, Dennis the burger and of course the Brick. So, we had to do a little something different. When we had purchased 120kg of organic red beets from Stephano, one of the things we made was a beetroot and apple chutney. Mm, beetroot on a burger. So then we were thinking about the patty. Ah hah, Hokkaido wild venison. It took us a while, but with the help of H we found a little baker in Sapporo to bake us a nice rye bun. We made it wide and not tall. We like our burgers so you can actually wrap your mouth around them. Top it all off with a chunk of lettuce and a good squeeze of kewpie mayo.
Would you like fries with that? How about hand-cut Niseko danshakyu potato fries .... So, there's our burger, simple clean and delicious. It's gone down a treat, and we have just about finished all 120kg of beetroot over the winter. Nice!
Keep an eye out in the winter Australian edition of Delicious Magazine. We had a photographer taking some pic's at J-Sekka for an article, and the burger was one of the subjects.