Gourmet Venison & Beef Cheeseburger
with Bacon Jam, Spiced 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
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)
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs, Gluten, Wheat; )
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
250 g
Venison & Beef Mince
100 g
Diced Bacon
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Pear
2 packet
Potato
1 sachet
Kiwi Spice Blend
Not included in your delivery
1 drizzle
olive oil
2 tbs
water
1 tsp
balsamic vinegar
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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).
• 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.
• 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.
• 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!
