Cheesy Venison & Beef Burger
with Bacon Jam, Spiced Potato Fries & Truffle Mayo
You can never, ever go wrong with bacon in a burger. We've combined ours with caramelised onion chutney to create an out-of-this-world bacon jam! Add gooey Cheddar, a juicy beef-venison patty and peppery salad leaves, and you're in for a super gourmet burger to rival any pub version!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
Brown Onion
1 packet
diced bacon
1 packet
Onion Chutney
(Contains: Sulphites; )
1
cucumber
1 packet
Venison & Beef Mince
1 sachet
Garlic & Herb Seasoning
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
2
Butter Burger Buns
(Contains: Eggs, Gluten, Milk, Soy; May be present: Peanuts, Tree Nuts, Sulphites, Sesame. )
1 bag
Rocket leaves
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs, Gluten(Wheat); )
Not included in your delivery
1
olive oil
2 tbs
water
1 tsp
balsamic vinegar
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°/200°C fan-forced. • Cut potato into fries. • Place on a lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• 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. • Using damp hands, shape the mixture into 2cm-thick patties (1 per person).
• 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, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second large bowl, combine rocket leaves (reserve a handful for the burgers!), cucumber and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.
• Spread burger bases with some bacon jam. • Top with a cheesy venison and beef patty and reserved rocket leaves. • Serve with spiced potato fries, cucumber salad and Italian truffle mayo. Enjoy!
