Venison & Mushroom Burger with Caramelised Red Onions and Chipotle Mayo
- Meat type
- Cooking time
- Preparation time
Remove Silver Fern Farms Venison and Lamb with Kelp Sea Salt Burgers from the fridge and packaging and allow to bloom for 10 minutes at room temperature.
Heat the oil in a medium frying pan over low heat.
Add the onions and cook very slowly for 15 minutes, stirring occasionally, until soft and slightly coloured. Add the sugar and balsamic vinegar and season to taste.
Cook for a further 5 minutes, stirring occasionally, until the onions are caramelised.
Combine the mayonaise, lime juice, smoked paprika, and chipotle powder in a small bowl. Season to taste, then set aside.
Preheat a barbecue on high. Brush the burgers with a little olive oil then cook for 3 1/2 minutes each side, or until cooked through (cook for 4 minutes each side if cooking on the stovetop).
Cover loosely on a plate to rest for 5 minutes.
Add the mushrooms to the barbecue, season and cook for 4-5 minutes until soft.
Spread chipotle mayo onto each toasted bun base. Add lettuce leaves or rocket and 2 slices of tomato. Add a burger, a mushroom and caramelised onions. Spread more chipotle mayo on the underside of the bun top and place on top of the burger.
Genuinely natural and straight up delicious, these burgers are made with a light sprinkle of locally-sourced kelp sea salt to bring out the delicious flavour of the finest cuts of New Zealand’s best grass-fed venison and lamb. No weird bits or hidden tricks. Just honest to goodness deliciousness.