Venison & Beef Burgers with Beetroot Chutney & Slaw

Serves 6

1 pack Silver Fern Farms PURE 97% Venison & Beef Burgers with Venison Short Rib

CABBAGE SLAW

2 cups white cabbage

1 carrot, grated

2 spring onions, thinly sliced

½ cup sour cream

1 tsp sweet paprika

1 tbsp apple cider vinegar

¼ cup fresh parsley, finely chopped

TO SERVE

6 potato buns, toasted

½ cup beetroot chutney

Remove PURE 97% Venison & Beef Burgers with Venison Short Rib from freezer and packaging. Preheat barbecue or pan to high heat.

To make slaw, combine all ingredients in a bowl. Reduce barbecue or pan to low-medium heat. Add burgers and cook for 8 minutes (5 minutes if defrosted). Flip and pierce burger to allow juices to run free. Cook for a further 4-6 minutes (3-5 minutes if defrosted), until burgers are fully cooked.

To serve, top toasted potato buns with beetroot chutney. Add slaw and Venison Burgers with Short Rib. Top with bun.