Cheesy Venison Burger, Chimichurri & Chips
These rich and juicy venison and pork burgers are slightly sweet, pairing perfectly with sharp melted cheddar and a fresh chimichurri salsa. You'll serve the burgers in buttery brioche buns with peppery chips and little gem wedges to the side.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the 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 the coriander roughly, including the stalks
Chop the parsley roughly, including the stalks
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop the shallot[s]
Line a baking tray with non-stick baking paper and add the 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 the 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 [2 tbsp] olive oil – this is your chimichurri salsa
Tip: Alternatively blitz it all together in a food processor!
Grate the cheddar cheese
Remove 2 [4] outer leaves from the little gem lettuce[s] and set aside
Chop the remaining little gem 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 the brioche buns 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 the mayo over the warmed brioche bases
Fill each brioche bun with a little gem leaf and a cheesy venison & pork burger
Dollop over the chimichurri salsa and serve the peppery chips and little gem wedges to the side
Drizzle the little gem wedges with some olive oil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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