- oil spray
- 2 medium-sized kumarasweet-potatoX (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
- ½ cup sliced tomatoes
- ½ cup sliced cucumber
- 4 cups lettuce
- 4 wholemeal burger buns
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.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 3g
Dietary fibre 8g
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