VENISON, BACON & CHEESE BURGERS

Homemade venison patties, juicy with bacon and spiked with tart cherries, make these burgers a gourmet treat.

Patties

500g venison mince

100g mānuka-smoked streaky bacon, nely chopped,

2 cloves garlic, nely chopped

1 tbsp wholegrain mustard

¼ cup dried tart cherries*, coarsely chopped

cup parsley leaves, coarsely chopped

1 tbsp chopped chives

Oil for frying

To assemble

4 rashers streaky bacon

100g Manchego cheese (or another semi- rm, nutty- avoured cheese)

4 burger buns, split

4 tbsp whole berry cranberry sauce Handful of mixed salad greens Pickled or canned sliced beetroot

Patties: Place all ingredients (except oil) in a food processor and pulse to just combine. Season then form into 4 patties the same size as the buns you are using. Cover and refrigerate for at least an hour.

When ready to eat, heat a grill pan or heavy frying pan over a medium to high heat. Cook bacon rashers until crisp, remove from pan and keep warm.

Brush patties with a little oil, place on the grill pan and cook 3-4 minutes each side. As each patty is turned, top with a thin slice of cheese so it can melt a little while the second side is cooking.

Toast the split buns under a preheated grill until golden.

Assemble burgers by spreading a little cranberry sauce over bun bases. Add salad greens, beetroot, patties and cheese then bacon, topping off with bun lids.

Makes 4 standard burgers

* Available from organic food stores and larger supermarkets. Alternatively, use dried cranberries.