Cheesy Venison & Pork Burger, Chimichurri & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking tray with a generous drizzle of vegetable oil, a pinch of salt and a very generous grind of pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

Meanwhile, chop your coriander roughly, including the stalks

Chop your parsley roughly, including the stalks

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop your shallot[s]

Line a baking tray with baking paper and add your venison & pork burgers to one side of the tray

Put the tray in the oven for an initial 15 min

Whilst the burgers are cooking, add the chopped coriander and parsley to a pestle & mortar with your red wine vinegar and a pinch of salt

Grind to a paste, then stir through the chopped shallot, chopped chilli (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your chimichurri salsa

Tip: Alternatively blitz it all together in a food processor!

Grate your cheddar cheese

Remove outer leaves for 1 per person from your lettuce[s] and set aside

Chop the remaining lettuce[s] into quarters, lengthways

Once the burgers have had 15 min, remove the tray from the oven

Top the venison & pork burgers with the grated cheese

Slice your brioche bun[s] in half (if required!) and add them, cut-side up, to the other side of the tray

Return the tray to the oven for 3 min or until the cheese has melted and the burgers are cooked through

Once done, spread your mayo over the warmed brioche bases