Homemade Takeaways

Venison burgers

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

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

spray oil
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

Instructions

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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)

Calories 476 cal

Kilojoules 1990 kJ

Protein 35 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 21 g

Dietary fibre 8 g

Sodium 400 mg

Calcium 80 mg

Iron 6.5 mg

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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