Cranberry and Goat Cheese Venison Burger

Ingredients

1 pack Silver Fern Farms Ground Venison
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

Cranberry and Goat Cheese Venison Burger

Method

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

Place the Ground 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 frying pan or BBQ plate to low-medium heat and add 1 Tbsp oil. Cook the venison burgers 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.

Cranberry and Goat Cheese Venison Burger

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