VENISON, BACON & CHEESE BURGERS
500g venison mince
100g mānuka-smoked streaky bacon, wnely chopped,
2 cloves garlic, wnely chopped
1 tbsp wholegrain mustard
¼ cup dried tart cherries*, coarsely chopped
cup parsley leaves, coarsely chopped
1 tbsp chopped chives
Oil for frying
4 rashers streaky bacon
100g Manchego cheese (or another semi-wrm, nutty-yavoured cheese)
4 burger buns, split
4 tbsp whole berry cranberry sauce Handful of mixed salad greens Pickled or canned sliced beetroot
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.