Venison and Cranberry Burgers with Feta Cheese and Mustard Mayo
Ready in 25 minutes
• Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 26, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 26, 2017.
If you feel like a BBQ tonight, cook venison patties for about 5 minutes each side or until just cooked through. Toast the burger buns on the hot plate for about 1 minute each side until slightly toasted.
Ingredients
Venison and Cranberry Burgers
- 1 pack venison and cranberry patties
- 1 pack grain burger buns
- 1 baby cos lettuce
- ½ telegraph cucumber
- 2 tomatoes
- ½ pack beetroot
- ½ block feta cheese
- 2 tablespoons mayonnaise
Steps
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Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill and hot plate to medium (if using). Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook venison patties, in batches, for 2 minutes each side. Place on first prepared tray and bake for about 8 minutes on top rack of oven until just cooked through. Set aside to rest.
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Slice burger buns in half and place, closed, on second prepared tray. Bake below patties, for about 8 minutes, until lightly toasted.
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Roughly tear lettuce leaves and thinly slice cucumber, tomatoes and beetroot. Roughly crumble feta cheese. Set aside on a large platter.
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To serve, build burgers starting with a venison and cranberry patty, lettuce, tomato, cucumber, beetroot and feta. Spread mayonnaise on top bun. Serve any remaining salad on side.
Nutritional Information
Energy |
2392 kj 572 kcal |
---|---|
Protein | 32.6g |
Carbohydrate | 51.8g |
Fat | 25.0g |