Venison Burgers with Roquefort & Quince Pickle

Directions:

1. For the venison burgers place the roquefort in a bowl and mash with a fork until it creates a paste. Shape the cheese into four thick discs.
2. Place the venison mince in a bowl then add the thyme with plenty of black pepper and mix with your hands until well combined.
3. Form the mince into 4 balls and poke a hole in the centre of each. Push a disc of roquefort into the centre of each burger and then shape the meat around it, ensuring the cheese is entirely encased. Flatten slightly to form a burger shape and leave to chill for a couple of hours.
4. For the pickle, place the cider and vinegar in a large saucepan along with all the spices and sugar.
5. Heat gently until the sugar has dissolved and then bring to the boil.
6. Add the quince segments and simmer for around 15-20 minutes until the fruit is tender, but not too soft.
7. Remove from the heat and place the quince into a sterilised jar. Pour over the pickled liquid, seal the jar and leave to cool.
8. When the venison burgers are ready to cook, bring the burgers to room temperature.
9. Attach the grill plates. If using the Griddle & Grill, select the Grill/Panini setting and set the temperature to 'HIGH'. If using the 2 in 1 Grill & Sandwich Maker turn the control dial to 'HIGH'. When at temperature, brush the plates with olive oil and add the burgers.
10. Release the floating hinge and gently close the lid. Cook for around 6-8 minutes, until nicely browned and the cheese is melted.
11. Serve the burgers in toasted brioche or ciabatta rolls, and top with a few slices of quince pickle.