Beef and Venison with Chilli and Lime Guacamole Burgers

Ingredients

• 1 pack Silver Fern Farms Honest Beef and Venison Burgers with Chilli and Lime
• 4 tsp olive oil
• 4 burger buns
• 8-16 baby cos lettuce leaves
• 40g feta

Guacamole:

• 2 large ripe avocados, peeled, pitted
• 1 lime, juiced
• 1 tomato, deseeded, finely chopped
• ¼ small red onion, finely chopped
• ¼ tsp garlic powder, optional
• 4 shakes of tabasco, optional
• Salt and pepper, to season

Method

Remove Silver Fern Farms Beef and Venison with Chilli and Lime Honest Burgers from the fridge and packaging. Brush each side with olive oil and allow to bloom at room temperature for 10 mins.

Meanwhile make your guacamole by smashing the avocados in a bowl with a fork,  then mix through the lime juice, the tomato, red onion, garlic powder, tabasco and gently season with salt and pepper.

To prepare the burgers get an iron skillet or frying pan hot on a medium heat on the stovetop. Cook the burgers for 5 mins one side and then flip and pierce the burger, then cook another for 5 mins on the other side.

Rest them for 5 mins on a plate, loosely covered.

To assemble the burgers, place 2-4 baby cos leaves on the bun bottoms, place a burger patty on top of each, then 2 large tablespoons of guacamole and crumble some feta on top. Place on the bun tops.