One Tray Cheesy Cranberry Venison & Pork Burger
Give burger night a Christmas twist. You'll load your venison and pork burger with a merry mix of cheddar cheese and tart cranberries then serve with crispy thyme potatoes.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Butter, Water, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/gas 7 and boil half a kettle
Chop your potatoes (skins on) into bite-sized pieces
Add the chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork
Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender
Meanwhile, add your venison & pork burger[s] to a tin foil-lined baking tray
Sprinkle half your dried thyme (you'll use the rest later!) and a pinch of salt and pepper on the burger[s]
Tip: Cooking for 3 or more? Use 2 trays!
Once your potatoes are fork-tender add a knob of butter, the remaining dried thyme and a pinch of salt and give everything a good mix up – these are your thyme potatoes
Add the thyme potatoes to the baking tray[s] with the burger[s] and reserve the bowl
Put the tray in the oven for 12-14 min or until the burger[s] are cooked through (no pink meat!) and the potatoes are golden and crispy
Whilst everything is cooking, chop your dried cranberries roughly
Add the chopped dried cranberries to the reserved bowl, cover with boiled water and set aside to soften
Slice your cheddar cheese
Wash your salad, then pat dry with kitchen paper
Once the potatoes are tender and crisp and the burger[s] cooked through, remove the tray[s] from the oven
Drain the soaked cranberries, discarding the soaking liquid
Top your venison & pork burger[s] with the soaked cranberries and sliced cheddar cheese
Add your brioche halves cut side up, to the tray[s], then return to the oven for a final 4-5 min or until warmed through and golden
To build your burger, divide your mayo between each warmed brioche base
Top each warmed brioche base with some salad and a venison & pork burger and then top with a warmed brioche lid – this is your cheesy cranberry venison & pork burger
Serve the thyme potatoes and remaining salad to the side
Drizzle the salad with your balsamic vinegar and a litte 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, mustard, 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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