Cheesy Venison & Beef Burger

• While the fries are baking, thinly slice onion. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, diced bacon and a pinch of salt, breaking up bacon with a spoon, until golden and starting to soften, 4-6 minutes. • Add the water and balsamic vinegar. Stir to combine and cook until reduced, 1 minute. • Add onion chutney and stir to combine. Transfer to a small bowl.

• While the bacon is cooking, thinly slice cucumber. • In a large bowl, combine venison & beef mince, garlic & herb seasoning, the egg and fine breadcrumbs. • Shape the mixture into evenly sized patties (1 per person) slightly larger than the burger buns.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) so the cheese melts.

• While the patties are cooking, bake burger buns directly on a wire oven rack until heated through, 3 minutes. • In a large bowl, combine salad leaves (reserve a handful for the burgers!), cucumber and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.