Venison burgers
Serves: 4
Time to make: 30 mins
Total cost: $21.20 / $5.30 per serve
(at time of publication)
Ingredients
- spray oil
- 2 medium-sized kumara (300g), cut in wedges
- 500g venison mince (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
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 476cal
-
Kilojoules 1990kJ
-
Protein 35g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 60g
-
–Sugars 21g
-
Dietary fibre 8g
-
Sodium 400mg
-
Calcium 80mg
-
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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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