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Gourmet Venison & Beef Cheeseburger
Gourmet Venison & Beef Cheeseburger

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!

Allergens:
Egg
Gluten
Milk
Soja
Hvede
Schwefeldioxide und Sulfite

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

Total35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

2

Burger Bun

(Contains: Egg, Gluten, Milk, Soja, Hvede; May be present: Mandeln, Paranüsse, Kaschunüsse, Haselnüsse, Macadamia, Erdnüsse, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Schwefeldioxide und Sulfite, Walnüsse. )

1 packet

Italian Truffle Mayonnaise

(Contains: Hvede, Gluten, Egg; )

1

Red Onion

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

250 g

Venison & Beef Mince

100 g

Diced Bacon

1 packet

Onion Chutney

(Contains: Schwefeldioxide und Sulfite; )

1 packet

Fine Breadcrumbs

(Contains: Gluten, Hvede; )

1

Pear

2 packet

Potato

1 sachet

Kiwi Spice Blend

Nutrition Values

Calories1010 kcal
Energy (kJ)4220 kJ
Fat54.5 g
of which saturates21.1 g
Carbohydrate76.8 g
of which sugars19.7 g
Dietary Fibre7.7 g
Protein52.1 g
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper

Cooking Steps

Bake the fries
1

• Preheat oven to 220°/200°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend and season with salt. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

Make the bacon jam
2

• While 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, 6-7 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.

Get prepped
3

• 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).

Cook the patties
4

• 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.

Heat the burger buns
5

• While the patties are cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second 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.

Serve up
6

• Spread bun bases with some bacon jam. • Top with a gourmet venison and beef patty and reserved mixed salad leaves. • Serve with spiced potato fries, pear salad and Italian truffle mayonnaise. Enjoy!

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