Bunless Venison Burgers with Kumara & Chipotle Slaw

Bunless Venison Burgers with Kumara & Chipotle Slaw

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 20, 2019.
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Ingredients

KUMARA

  • 400g kumara, diced 2cm
  • 2 spring onions, thinly sliced
  • 75g yoghurt

SLAW

  • 1 baby cabbage, thinly sliced, 3 cups worth
  • 1 beetroot, grated
  • 1 carrot, grated
  • 1/2-1 pack chipotle sauce
  • 75g yoghurt

VENISON PATTIES

  • 1 brown onion, finely diced
  • 1 pack lean ground venison
  • 1 pack burger spices

TO SERVE

  • 1/2 lettuce, leaves separated

Steps

  1. Preheat oven to 220°C. Preheat BBQ grill to medium-high.
  2. Prep & cook kumara. Toss kumara and 1 tsp oil on a lined oven tray, season and roast for about 25 minutes, until kumara is tender and golden. Toss in a bowl with spring onion and first measure of yoghurt just before serving. Season to taste.
  3. Make slaw. Toss all slaw ingredients together in a bowl and season to taste.
  4. Prep & make patties. Combine venison patty ingredients together in a bowl with 1/2 tsp salt. Using a 1/3 cup measure, shape mixture into 8 even-sized balls, then flatten into large patties, about 1cm thick. Lay patties on a second lined oven tray and brush with 1 tsp oil.
  5. Cook patties. When kumara has 5 minutes cook time remaining, switch oven to high grill. Place patties in oven (on upper oven rack, above kumara) and grill for about 4 minutes each side, or until cooked through. Alternatively, cook venison patties on BBQ for about 4 minutes each side.
  6. Serve lettuce leaves filled with venison patties and chipotle slaw. Serve kumara on the side.

Nutritional Information

Energy 1408 kj
337 kcal
Protein 32.3g
Carbohydrate 32.1g
Fat 7.3g