Venison and Cranberry Burger with Beetroot Relish

Ready in 25 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 8, 2018.

Cook burger patties on BBQ grill for about 4 minutes each side until cooked through and buns for about 1 minute each side until slightly golden.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm fries, toss with a drizzle of oil on prepared tray and season. Bake for about 20 minutes, until golden and tender. Turn once during cooking.
Season and roll venison and cranberry mince into two balls and flatten into 1cm thick patties. Cut burger buns in half horizontally. Set both aside.
Slice cucumber and tomato 0.5cm, separate lettuce leaves and set aside.
When fries have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook patties for about 4 minutes each side, or until cooked through. Top with cheese and set aside to rest.
When fries have 5 minutes cook time remaining, push to one side and place open burger buns on tray to cook for about 5 minutes, until toasted and warmed through.
To serve, build burgers starting with bottom bun spread with mayonnaise (if using), top with lettuce, a patty and sliced cucumber and tomato. Dollop over beetroot relish (if using) and top with top bun. Serve fries on the side.