Venison burgers

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

500g venison mince
½ onion, finely chopped
1 orange, zest
½ cup breadcrumbs
1 teaspoon Tuscan seasoning
2 tablespoons chopped fresh parsley
4 large (75g) wholemeal pita breads
4 cups lettuce
8 tablespoons beetrootbeetsX relish (see tip) or your favourite relish
4 tablespoons low-fat plain yoghurt
4 tomatoes, diced
2 cups diced cucumber
4 tablespoons chopped fresh basil
4 tablespoons light vinaigrette

Instructions

1 Place mince in a bowl with onion, orange zest, breadcrumbs, seasoning and parsley. Use hands to mix ingredients well then shape into 4 patties. (The patties can be frozen at this stage to use later.)

2 Grill, griddle or barbecue burgers for about 6 minutes each side. Slice pita breads horizontally. To assemble, add lettuce then burger and top with relish and yoghurt. Serve with tomato, cucumber and basil salad drizzled with vinaigrette.

HFG tip

To make beetroot relish, mix 1 cooked beetroot (diced) with 1 finely chopped red onion, 2 tablespoons chopped fresh parsley, 1 tablespoon olive oil and 1 tablespoon wholegrain mustard.

Nutrition Info (per serve)

Calories 490cal

Kilojoules 2050kJ

Protein 39g

Total fat 12g

–Saturated fat 4g

Carbohydrates 55g

–Sugars 10g

Dietary fibre 10g

Sodium 690mg

Calcium 140mg

Iron 6.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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