Prepare the Burgers

Form the venison mince into thin, flat burger patties. Make them as large or as small as your hungry crowd requires.
I don't season the patties before cooking—I prefer to keep the venison simple and let its natural flavor shine. The breakfast salsa provides all the seasoning and balance the burger needs.

Make the Breakfast Salsa

Heat a splash of olive oil in a frying pan over medium heat.
Add the onion, garlic and green chilli, cooking until the onion begins to soften and lightly caramelise.
Stir in the diced tomato, pear, fennel and smoked paprika. Cook for another 2–3 minutes until the tomato starts to break down.
Add the apple cider vinegar, lemon juice, a pinch of salt and a generous crack of black pepper. Continue cooking, stirring occasionally, until everything softens into a chunky salsa.

You're looking for a balance of sweet, sour, smoky and spicy flavors with a fresh citrus zing.

Cook the Burgers

Heat a cast-iron pan until hot.
Place the patties into the pan and leave them alone for 2–3 minutes. Resist the urge to move them—this is how you get a beautiful caramelised crust.
Flip the burgers, then crumble Greek feta over the top. Cook for a further 2–3 minutes,

Cook the Eggs

Cook the eggs however you like them.
For me, nothing beats a couple of sunny-side-up eggs with a runny yolk.

To Serve

Place the venison burger on the plate alongside the eggs.
Spoon over a generous helping of the warm breakfast salsa and finish with a little extra Greek feta.
Garnish with fresh dill, sliced Bird's Eye chilli, a squeeze of fresh lemon juice and a final crack of black pepper.
Simple, fresh and packed with flavour—the venison remains the hero, while the salsa adds just enough heat, acidity and sweetness to make every bite memorable.