Open top burger

Meanwhile, pop the venison mince into a mixing bowl and season well with salt and pepper.  Add the panko breadcrumbs, remaining oregano and half of the cider and horseradish mustard.   Measure out and pour in  the water (see ingredients for amount) and use your hands to combine well.  Shape into 1cm thick patties (1 per person) and keep to one side.  IMPORTANT: Wash your hands after handling raw meat.

Thinly slice half the tomatoes and keep to one side. Chop the remaining tomatoes into 1cm chunks and pop into a bowl.  Trim the end from the baby gem, remove a couple of outer leaves for each burger and keep to one side.  Roughly chop the remaining  baby gem. Add these to the bowl with the tomato chunks - we will dress the salad later.

Heat  a splash of oil in a large frying pan over medium high heat.  When the oil is hot, add the burgers and fry until browned, 2 mins on each side. Lower the heat to medium and cook for another 4-5 mins on each side.  IMPORTANT: The burger is cooked when no longer pink in the  middle. Meanwhile, grate the half fat cheese.

Mix the remaining cider and horseradish mustard with the olive oil (see ingredients for amount).  Add a splash of water to loosen it up and keep to one side.   When the burgers are cooked, remove the pan from the heat, sprinkle the cheese on the burgers, cover with foil and leave to rest for a few mins.  The cheese will melt as the burgers rest.