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Cheesy Venison & Beef Burger

Cheesy Venison & Beef Burger

with Caramelised Onion Mayo & Fries

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They say that great seasoning will take your food to places you can only dream of. So, we're boosting the flavour of these cheesy venison and beef patties with our Nan's special seasoning. Sticky caramelised onion mayo and baked potato fries will have this dish competing for the title of 'Best Burger Ever'.

Tags:Kid Friendly
Allergens:EggsGlutenSoyMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

red onion

1

tomato

2 clove

garlic

1 packet

venison & beef mince

1 packet

fine breadcrumbs

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

2

butter burger buns

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

1 packet

mayonnaise

(ContainsEggs)

1 bag

mixed salad leaves

1 sachet

Nan's special seasoning

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water

1 tsp

brown sugar

1

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4210 kJ
Fat49 g
of which saturates19.5 g
Carbohydrate86.7 g
of which sugars12.4 g
Protein52.2 g
Sodium1105 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

2

While the fries are baking, thinly slice the red onion and tomato. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 4-5 minutes. Reduce the heat to medium, then add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a medium bowl and set aside.

3

While the onion is cooking, finely chop the garlic. In a large bowl, combine the garlic, egg, venison & beef mince, Nan's special seasoning and fine breadcrumbs. Season with salt and pepper. Using damp hands, shape the mixture into patties slightly larger than your burger buns. You should get 1 patty per person.

TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

4

When the fries have 10 minutes cook time remaining, 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 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) to melt the cheese.

TIP: Reduce the heat of the pan to medium if the patties begin to char.

5

While the patties are cooking, bake the butter burger buns directly on a wire oven rack until heated through, 2-3 minutes. Meanwhile, add the mayonnaise to the bowl with the caramelised onion and stir to combine.

6

Slice the burger buns in half, then spread with the caramelised onion mayo. Top with the mixed salad leaves, a cheesy venison and beef patty and tomato. Serve with the fries.