Whanganui Midweek


Summer burgers get the mood sizzling


Silver Fern Farms understand­s the ability to make delicious is in the way they approach their product, from start to finish. They offer New Zealand grass-fed, delicious cuts of lamb, beef and venison. Following are some recipes to put us in the summer mood:


By @TheForestC­antina



■ 3⁄4 cup lukewarm water

■ 1 tsp castor sugar

■ 2 tsp active dry yeast

■ 3 cups flour

■ 2 Tbsp castor sugar

■ 1 tsp salt

■ 1 large egg, beaten

■ + an extra egg white for brushing on at the end

■ Sesame seeds

■ 2 Tbsp butter, melted Burger sauce:

■ 1⁄2 cup of thick mayonnaise

■ 1⁄4 onion, very finely diced

■ 1-2 Tbsp pickle juice or rice wine vinegar

■ 1-2 Tbsp gherkin relish

■ 1 tsp dijon mustard

■ 1⁄4 tsp smoked paprika Burgers:

■ Silver Fern Farms Honest Burgers with Horopito Pepper

■ 4x cheese slices

■ Cos lettuce, washed & dried

■ Sliced tomatoes

■ Onion rings

■ Tomato sauce (optional)


To make the buns, combine lukewarm water, 1 teaspoon of sugar and yeast in a small bowl.

Mix well and set aside for 10-15 minutes or until foamy.

In a bowl, add flour, sugar, and salt, and combine. Pour in the foamy mixture and the beaten egg and mix until you have a nice soft dough.

Place dough on a flat surface and knead for 10 minutes until dough is slightly sticky.

Transfer to a greased bowl, cover with a damp tea towel and set aside for 1-2 hours.

For the burger sauce, combine all the ingredient­s in a bowl. Season with salt and pepper and set aside.

Once the dough has risen, preheat the oven to 180 degrees and line a tray with baking paper. Gently remove air from the dough and divide into 4 equal portions. Shape into buns and arrange on the tray, gently flatten the dough with the palm of your hand. Set aside for 20 minutes.

Whisk egg white with a dash of cold water and press the buns down again. Brush the buns with the egg white and top with sesame seeds. Bake in the centre of the oven for 14-16 minutes or until golden brown.

Remove from oven and brush with melted butter.

For the burgers, remove the Beef

Burgers with Horopito Pepper from the packaging and allow to bloom at room temperatur­e for 10 minutes.

Heat oil in a skillet and cook over medium-heat for 4 minutes. Flip, add cheese and cook for a further 3-4 minutes.

Assemble burgers by spreading burger sauce on bun, add lettuce, the beef burger with cheese, tomatoes and onions.



By @Chan_Can_Eat


■ x1 pack Silver Fern Farms Venison & Lamb Burgers with Kelp Sea Salt

■ Wheel of Brie (Sliced horizontal­ly in half — or to your desired thickness)

■ Brie wedge — for the top (optional)

■ Cranberry sauce

■ Whole egg mayo

■ Tomato

■ Lettuce

■ Red onion

■ Buns (brioche recommende­d)

■ Cooking oil (for frying brie)

■ Egg (for crumbing)

■ Flour (for crumbing)

■ Panko crumbs

■ Salt & Pepper


Cut brie to size and put in freezer overnight or a few hours prior (optional brie wedge for the top)

Take Venison & Lamb Burgers out of the fridge and allow to bloom for 10 minutes at room temperatur­e prior to cooking

Butter buns and toast buns on pan with butter

Using the same hot pan, fry burgers for 8 minutes — flipping halfway through, once cooked, remove and loosely cover with foil. Leave to rest for 5 minutes.

While Venison & Lamb Burgers are cooking:

Heat oil (to 190 degree Celsius) for frying brie

Prepare burger ingredient­s, slice tomato and red onion. Bring brie out of freezer (it needs to be frozen for frying) and coat in egg, dip in flour, re-coat in egg then coat in panko crumbs

Fry for about 30 seconds until light golden-brown. Remove brie and place on a paper towel to absorb excess oil.

Assemble burger from top to bottom — Lettuce, sliced tomato, panko brie, cranberry sauce, sliced red onion, Venison & Lamb Burger, mayo, lettuce. To serve, place a skewer through the brie wedge and the burger to hold ingredient­s in place.

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