Roll the venison mince into balls (I made mine around 200g each), then flatten into patties to your preferred thickness. Season both sides generously with salt and pepper.

No breadcrumbs or extra seasonings. Keep it simple.

Heat a cast iron pan until it's nice and hot. Add a small amount of beef tallow to stop the patties sticking. Remember, the pork fat in the mince will do most of the work.

Place the patties into the pan and cook for around 5 minutes without moving them. Resist the urge to fiddle—leave them alone to build a great crust.
Flip once.

Cut the ciabatta into burger-sized portions and slice in half. Lightly toast both cut sides under the grill.

Butter the toasted sides.

Spread a generous layer of Dijon mustard on the bottom half, then return it under the grill for about 30 seconds.

After flipping the patties, top each one with your chosen cheese.

Cook for another 3 minutes, or until the cheese is beautifully melted. Placing a lid over the pan helps melt the cheese even faster.

Spread a generous amount of tomato relish or chutney over the top half of the ciabatta.

Place the cheesy venison patty onto the mustard-coated ciabatta base.
Top with zucchini pickle, add the tomato relish lid, and serve immediately.

Don't forget a few paper towels—these burgers are gloriously messy and absolutely worth it.

I used:
• Newman's Dijon Mustard
• Tracklements Tomato & Chilli Chutney
• Jam & Pickle Zucchini Pickle
• Raclette cheese from an amazing local cheesemonger