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
venison & beef mince
garlic & herb seasoning
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
Aussie spice blend
shredded Cheddar cheese(ContainsMilk)
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.