Gourmet Venison & Beef Cheeseburger
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
Kiwi Spice Blend
1
Red Onion
1
Diced Bacon
1
Onion Chutney
(Contains Sulphites; )
1
Pear
1
Venison & Beef Mince
1
Garlic & Herb Seasoning
1
Fine Breadcrumbs
(Contains Gluten(Wheat); May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Burger Bun
(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Mixed Salad Leaves
1
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
1
olive oil
water
balsamic vinegar
egg
(Contains Egg; )
Nutrition Values
Cooking Steps
• Preheat oven to 220°/200°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Sprinkle with Kiwi 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 (see ingredients). • 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 pear(see ingredients) into wedges. • In a large bowl, combine venison & beef mince, garlic & herb seasoning, the egg and fine breadcrumbs. • Shape the mince 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 large bowl, combine mixed salad leaves (reserve a handful for the burgers!), pear and a drizzle of balsamic vinegar and olive oil. • Season and toss to coat.
• Spread bun bases with some bacon jam. • Top with a cheesy venison and beef patty and reserved mixed salad leaves. • Serve with spiced potato fries, pear salad and Italian truffle mayonnaise. Enjoy!