HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Venison & Beef Burger
Cheesy Venison & Beef Burger

Cheesy Venison & Beef Burger

with Bacon Jam, Kumara Fries & Aioli

Pub Bistro
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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 rocket leaves, and you're in for a super gourmet burger to rival any pub version!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

diced bacon



1 packet

venison & beef mince

1 sachet

garlic & herb seasoning

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)


butter burger buns

(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 bag

salad leaves

1 packet

garlic aioli




1 sachet

Aussie spice blend

1 packet

onion chutney


1 packet

shredded Cheddar cheese


Not included in your delivery


olive oil

2 tbs


1 tsp

balsamic vinegar



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5340 kJ
Fat70 g
of which saturates24.4 g
Carbohydrate100.8 g
of which sugars33.2 g
Protein59.1 g
Sodium2175 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°/200°C fan-forced. Cut the kumara into fries. Place on a lined oven tray. Sprinkle with the Aussie spice blend and drizzle with olive oil. Season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.


While the fries are baking, thinly slice the brown onion. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion, diced bacon and a pinch of salt and cook, breaking up 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 the onion chutney and stir to combine. Transfer to a small bowl.


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


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


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


Slice the burger buns in half. Spread the bases with 1/2 the bacon jam. Top with a cheesy venison and beef patty, the remaining bacon jam and reserved rocket leaves. Serve with the kumara fries, cucumber salad and garlic aioli.