Saucy Cranberry Venison Burger

• 1 pack Silver Fern Farms Venison Mince
• 1 Tbsp olive oil
• 150g goats’ cheese
• 4 Tbsp Greek Yogurt
• ½ lemon, juice of
• 1 red onion, thinly sliced
• ½ cup white vinegar
• 4 whole wheat hamburger buns
• ¼ cup cranberry sauce
• 1 lebanese cucumber, sliced
• 2 Tbsp thyme leaves
• Micro greens

Method

Remove Silver Fern Farms Venison Mince from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Place venison into a bowl and break up. Add 1 tsp salt and season with pepper. Wet your hands and bind.

Blend the goat’s cheese, Greek yogurt, lemon juice, salt and pepper together with a wooden spoon or high-speed blender. Chill. In a small glass bowl, combine the sliced onion and the vinegar. Allow to pickle.

Heat a fry-pan or BBQ plate to low-med heat and add 1 Tbsp oil. Cook the venison for 3 mins on one side then turn and cook a further 3 mins. Remove venison burgers from pan and leave to rest for 3 mins covered with foil.

Return the pan to heat. Toast the bun, cut side down until golden .Remove from heat.

Start with the bottom bun, spoon on cranberry sauce, top with venison burger, then a generous spoonful whipped goats’ cheese, cucumber and Arugula leaves. Finish with pickled red onions and top of the burger bun.