Venison Burger with Cranberry Sauce
- Cooking Method: Braising
- Difficulty: easy
1 pack Silver Fern Farms Venison Mince
1 Tbsp olive oil
150g goats’ cheese
4 Tbsp Greek Yogurt
½ lemon, juice of
1 red onion, thinly sliced
½ cup white vinegar
4 whole wheat hamburger buns
¼ cup cranberry sauce
1 lebanese cucumber, sliced
2 Tbsp thyme leaves
Bloom the meat – Remove Silver Fern Farms Venison Mince from the packet into a bowl and break up. Add 1 tsp salt and season with pepper. Wet your hands and bind.
Whip the cheese and pickle the onion – Blend the goat’s cheese, Greek yogurt, lemon juice and season with salt and freshly ground black pepper together with a wooden spoon or high-speed blender. Chill. In a small glass bowl, combine the sliced onion and the vinegar. Allow to pickle.
Cook the meat – Heat a frying pan or BBQ plate to low-medium heat and add 1 tablespoon oil. Cook the venison burgers for 3 minutes on one side then turn and cook a further3 minutes. Remove meat from pan and leave to rest for 3 minutes covered with foil.
Toast the bun – Whip the pan out and return to the heat. Toast the bun, cut side down until golden. Remove from heat.
Assemble the burger – Start with the bottom bun, spoon on cranberry sauce, top with Venison burger, then a generous spoonful whipped goats’ cheese, cucumber and Arugula leaves. Finish with pickled red onions and top of the burger bun.
- Recipe Supplied By Silver Fern Farms