The Ultimate Christmas Venison & Camembert Burger

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chunky chips

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

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

Meanwhile, boil a kettle

Trim the Brussels sprouts and chop them in half

Add the chopped sprouts to a food processor and blitz for 30 secs or until finely shredded

Tip: Don't have a food processor? Slice them finely instead!

Add the dried cranberries to a small bowl, cover them with boiled water and set aside to soak

Add the shredded sprouts to a colander and pour the remaining boiled water all over them until bright green and wilted, then set aside to steam dry

Peel and finely slice the red onion[s]

Heat a pot with a drizzle of vegetable oil over a medium-low heat

Once hot, add the sliced onion to the pot and cook for 10-15 min, stirring frequently, or until golden and caramelised

Whilst the onions are cooking, line a baking tray with baking paper

Add the venison & pork burgers to the tray and put the tray in the oven for 12-14 min or until the burgers are cooked through (no pink meat!)

Whilst the burgers are cooking, drain the soaked cranberries and chop them finely 

Peel and finely chop (or grate) the garlic

Add the chopped cranberries and shredded sprouts to a bowl with the mayonnaise, Dijon mustard, chopped garlic (don't like raw garlic? Go easy!) and a small pinch of salt and pepper 

Give everything a good mix up – this is your sprout & cranberry slaw

Once the burgers are cooked, slice the mini camembert[s] in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Tip: Run your knife under hot water to stop it sticking to the cheese!

Top each venison & pork burger with a camembert half and add the brioche rolls to the other side of the tray

Return the tray to the oven for 2-3 min or until the cheese has melted and the brioche is warmed through

Once the onions have caramelised, add the balsamic vinegar and 1 tsp [2 tsp] sugar to the onion and cook for 1-2 min further or until the vinegar has been absorbed and the onions are sticky – these are your balsamic onions