Beef and Venison with Chilli and Lime Vietnamese Pickle Burgers

Ingredients

• 1 pack Silver Fern Farms Honest Beef and Venison Burgers with Chilli and Lime
• 4 tsp olive oil
• 4 sesame burger buns
• ½ cucumber, finely sliced into discs
• large bunch coriander
• Roasted salted peanuts, roughly chopped

Mayonnaise:

• 5 Tbsp mayonnaise
• ¼ tsp fish sauce
• 1 tsp sweet chilli sauce
• ½ lime, juiced
• Pinch of sea salt
  

Vietnamese pickles:

• ½ cup water
• ½ cup cider vinegar
• 4 Tbsp caster sugar
• 2 tsp sea salt
• 1 bird’s eye chilli, finely sliced, or ¼ tsp chilli flakes, optional
• 1 large carrot, julienned
• 4-5 pink radishes, julienned

Method

Make the pickles first to allow time for them to macerate. Bring the water, vinegar, sugar, salt and chilli (if using) to a boil in a small saucepan. Stir to dissolve the salt and sugar and then set aside to cool. Add the carrot and radishes to a jar or container then pour over the cooled vinegar brine. Cover and place in the fridge for 20 minutes.

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.

Make the mayonnaise by mixing the ingredients together in a small bowl. Cut the cucumber and chop the peanuts, set aside.

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, flip and pierce and then cook for another 5 mins on the other side. Rest them for 5 mins on a plate, loosely covered.

To assemble the burgers, spread a spoonful of the mayonnaise on the bun bottoms, place on a layer of cucumber slices, then add a burger patty to each. Tong out some pickle, straining off some of the brine, and place on top of the burger. Lastly sprinkle on some peanuts, add a few sprigs of coriander, and place on the bun tops.