Classic Beef & Venison Burger & Beetroot Relish
with Smokey Aioli & Herby Kumara Fries- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
250 g
Venison & Beef Mince
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
3
Garlic
1
Beetroot
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel and cut the potato into fries. Place the kumara on a lined oven tray. Drizzle generously with olive oil, sprinkle with the garlic & herb seasoning and toss to coat. Add a dash of water to the tray and bake until tender, 20-25 minutes.
While the kumara fries are baking, grate the beetroot and carrot. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beetroot, balsamic vinegar and brown sugar until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced and sticky, 5-6 minutes. Season to taste. Transfer to a medium bowl.
While the relish is cooking, add the garlic, egg, venison & beef mince, Nan's special seasoning and fine breadcrumbs to a large bowl. Season with salt and pepper and mix to combine. Shape the venison & beef mixture into evenly sized patties slightly larger than your burger buns. You should get 1 patty per person. Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the beef & venison patties until just cooked through, 4-5 minutes each side. Set aside.
While the patties are cooking, bake the butter burger buns directly on a wire rack in the oven until heated through, 3 minutes.
Slice the burger buns in half and spread the base with the smokey aioli. Top with some mixed salad leaves, carrot, a venison & beef patty and the beetroot relish. Serve with the herby fries. Enjoy!
