Venison Burger
with Wedges, Baby Gem and Horseradish Dressing
Venison mince makes a great alternative to beef in burgers, as its rich gamey flavour holds up well against the additional ingredients, toppings and sauces alongside. We’ve added extra flavour to these burgers by adding oregano and cider and horseradish mustard for a little kick of heat. A crunchy salad, crispy potato wedges and fluffy burger buns complete this classic comfort food dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Venison Mince
30
Panko Breadcrumbs
1
Baby Gem Lettuce
2
Medium Tomato
2
Burger Buns
1
Cider & Horseradish Wholegrain Mustard
1
Dried Oregano
1
Mayonnaise
450
Potatoes
Not included in your delivery
2
Olive Oil for the Dressing
1
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato into 2cm wide wedges (no need to peel) and pop onto a lined baking tray. Drizzle with oil and season with salt and pepper. Sprinkle on half the dried oregano, then use your hands to rub the flavourings all over the wedges. Roast on the top shelf of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.
Pop the venison mince into a mixing bowl and season well with salt and pepper. Add the panko breadcrumbs, remaining dried oregano and half the cider and horseradish mustard. Measure out and add in the water (see ingredients for amount) and use your hands to combine well. Shape into 1cm thick burger patties (1 per person) and keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Thinly slice half the tomato and keep to one side. Chop the remaining tomato into 1cm chunks and pop into a large bowl. Trim the end from the baby gem, remove a couple of leaves for each burger and keep to one side. Chop the remaining baby gem into chunks. Add these to the bowl with the tomato chunks - we will dress the salad later.
Heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, add the burgers and fry until browned, 2 mins on each side. Lower the heat to medium and cook for another 4-5 mins on each side. IMPORTANT: The burger is cooked when it is no longer pink in the middle.
Meanwhile, slice the burger buns in half. In a small bowl, mix the remaining cider and horseradish mustard with the olive oil (see ingredients for amount). Add a splash of water to loosen it up and keep to one side. When the burgers are cooked, transfer to a plate, cover with foil and leave to rest for a few mins. Wipe the pan clean and return to high heat. Toast the burger buns in the pan (cut side down) until golden, 1-2 mins.
Share the wedges between your plates. Smear the mayo on the base of each burger bun and top with the whole baby gem leaves and sliced tomato. Top with the burger and then the bun top. Pour the horseradish dressing on the salad, toss and serve alongside. Enjoy!
