Venison & Cranberry Relish Burger

Makes 4

4 Silver Fern Farms Venison and Lamb with Kelp Sea Salt Burgers

Olive oil, for brushing 4 slices haloumi 4 burger buns, split in

half and toasted Mixed salad leaves or

rocket leaves Aioli

CRANBERRY RELISH

Zest and juice of 1 orange

½ cup sugar

1 tsp finely julienned

fresh ginger 2 cups frozen

cranberries

PICKLED RED ONION

1 red onion, finely

sliced

3 tbsp lemon juice 1 tbsp caster sugar 2 tbsp chopped

fresh dill

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 cranberry relish, place the orange zest and juice, sugar, ginger and ¼ cup water into a small saucepan. Stir over low heat until the sugar dissolves. Add the cranberries to the saucepan, increase heat and bring to the boil. Simmer for 8-10 minutes until the sauce is thick. Remove from the heat and allow to cool.

To prepare the pickled red onion, combine the onion, lemon juice, caster sugar and dill in a small bowl. Season with plenty of sea salt and pepper and toss to combine. 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). Brush haloumi with olive oil, then barbecue on a flatplate or pan-fry for 3-4 minutes until it is golden on both sides.

To serve, place a burger onto each toasted bun base. Top with haloumi, some pickled red onion and some cranberry relish. Top with mixed salad leaves or rocket. Spread a little aioli on the underside of the bun top and place on top of the burger.