SMART THINKING

Figs are in season now, so get in quick.

Makes 4

Silver Fern Farms Venison and Lamb with Kelp Sea Salt Burgers

Olive oil, for brushing 4 large portobello

mushrooms 4 burger buns, split in

half and toasted Iceberg lettuce or

rocket leaves 2 tomatoes, sliced

CARAMELISED RED ONIONS

2 tbsp olive oil

2 red onions, sliced 2 tbsp brown sugar 1 tbsp balsamic vinegar

CHIPOTLE MAYO

½ cup mayonnaise 2 tbsp lime juice

½ tsp smoked paprika ¼ tsp chipotle powder

Remove Silver Fern Farms Venison and Lamb with Kelp Sea Salt Burgers from the fridge and allow to bloom for 10 minutes at room temperature.

To prepare the caramelised red onions, heat the oil in a medium frying pan over low heat. Add the onions and cook very slowly for 15 minutes, stirring occasionally, until soft and slightly coloured. Add the sugar and balsamic vinegar and season to taste. Cook for a further 5 minutes, stirring occasionally, until the onions are caramelised.

To prepare the chipotle mayo, combine all the ingredients in a small bowl. Season to taste, then set aside.

Preheat a barbecue on high. Brush the burgers with a little olive oil then cook for 31/2 minutes each side, or until cooked through (cook for 4 minutes each side if cooking on the stovetop). Add the mushrooms to the barbecue, season and cook for 4-5 minutes until soft.

To serve, spread some of the chipotle mayo onto each toasted bun base. Add lettuce leaves or rocket and 2 slices of tomato. Add a burger, a mushroom and some caramelised onions. Spread more of the chipotle mayo on the underside of the bun top and place on top of the burger.