Nutrition Info.(per serve)
- oil spray
- 2 medium-sized kumara (300g), cut in wedges
- 500g venison mince ground beefX(we used Silver Fern Farms)
- 1 tablespoon harissa
- 1 red onion, grated
- 1 teaspoon garlic purèe
- 4 tablespoons redcurrant jelly
- 1/2 cup sliced tomatoes
- 1/2 cup sliced cucumber
- 4 cups lettuce
- 4 wholemeal burger buns
Total fat 10g
Saturated fat 3g
Dietary fibre 8g
1 Preheat oven to 200ºC. Cover a baking tray with greaseproof paper. Arrange kumara wedges on a non-metallic plate, half at a time, and cook in microwave on high for 4 minutes. Place on baking tray, spray with oil and bake for 20 minutes or until tender.
2 Meanwhile, mix venison, harissa, half the onion and garlic in a bowl. Shape into 4 even-sized burgers. Use a little flour if you find the mixture too sticky to form into patties.
3 Heat a non-stick pan with oil spray or heat barbecue and cook burgers for 7-8 minutes either side. Serve in burger buns topped with redcurrant jelly, the remaining onion, tomato, cucumber and lettuce. Serve wedges on the side.
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