Venison and Cranberry Burgers with Caramelised Onion Mayo

Steps

1. Cook chips Preheat oven to 220°C. Preheat BBQ hot plate (if using). Cut carrots into 1.5cm chips and toss with chip spices and a drizzle of oil on a lined oven tray. Season and roast for 20-25 minutes, until golden and tender. Turn once during cooking.
2. Make burgers Use a 1/3 cup measure to scoop out venison grind and shape into 1cm thick patties. Use your thumb to make a small indent into the centre of each patty. Place onto a plate and into the fridge to firm up while you make the caramelised onions.
3. Make caramelised onions Heat a small drizzle of oil in a medium pot on low-medium heat. Thinly slice onion and cook for 3–5 minutes, until softened. Add sugar and vinegar. Reduce heat to low and simmer for 8-10 minutes, until onions are caramelised and thickened, stirring often to avoid sticking. Remove from heat and once cooled, combine with mayonnaise in a small bowl. Little foodies may prefer plain mayo.
4. Cook burger patties While onions cook, heat a small drizzle of oil in a large fry-pan on medium heat. Cook patties, in batches, for 2-3 minutes each side, or until just cooked through. Alternatively, cook on BBQ. Keep warm. Venison is best cooked a little pink in the middle, but little foodies may prefer their patties well done.
5. Toast buns and prep salad Once carrots are cooked, remove from oven and turn oven to high grill. Slice buns in half horizontally and place, opened, on a second oven tray. Grill in oven for 4-5 minutes. Tear lettuce leaves into 2-3 pieces and cut cucumber into 1cm rounds
6. Serve buns filled with lettuce, patties, cucumber and a dollop of caramelised onion mayo. Serve chips on the side.