Beef and Venison with Chilli and Lime Romesco Burgers

Ingredients

• 1 pack Silver Fern Farms Honest Beef and Venison Burgers with Chilli and Lime
• 4 tsp olive oil
• 4 Colby processed cheese slices
• 4 brioche burger buns
• 4 Tbsp mayonnaise
• curly or spiky fancy lettuce
• 1 red capsicum, sliced
• 2-3 tomatoes, sliced

Romesco:

• 250g roasted red peppers in oil
• 120g Roma tomatoes
• 100g roasted unsalted almonds
• 1 tsp smoked paprika
• large pinch of sea salt
• ground black pepper

Method

Start with your Romesco sauce by blending together the ingredients together and then sieve, if your tomatoes are particularly wet, you want it thick like hummus. Season with salt and pepper to taste.

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

To prepare the burgers get an iron skillet or frying pan hot on a medium high heat on the stovetop. Cook the burgers for 5 mins one side, flip, place a slice of cheese on each patty and cook for further 5 mins, the cheese should hug the patty. Rest, once cooked, for 5 mins on a plate loosely covered.

Place the brioche buns cut side down into the burger fat to grill slightly for about 30 seconds.

To assemble the burgers, spread a spoonful of mayonnaise on the cut side of the bun’s bottoms and tops. Place lettuce leaves on the bottom bun, then add a melted cheese burger to each. Spoon on a healthy layer of Romesco sauce, add one or two tomato slices and lastly some capsicum slices. Place on the brioche bun tops.