Venison & Mushroom Burger with Caramelised Red Onions and Chipotle Mayo
- Meat type
- Venison
- Cooking time
- 11-30
- Serves
- 1-4
- Preparation time
- 15
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Venison & Mushroom Burger with Caramelised Red Onions and Chipotle Mayo
Ingredients
- Silver Fern Farms Venison and Lamb with Kelp Sea Salt Burgers
- Olive oil, for brushing
- 4 large portobello mushrooms
- 4 burger buns, split in half and toasted
- Iceberg lettuce or rocket leaves
- 2 tomatoes, sliced
CARAMELISED RED ONIONS
- 2 Tbsp olive oil
- 2 red onions, sliced
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
CHIPOTLE MAYO
- ½ cup mayonnaise
- 2 Tbsp lime juice
- ½ tsp smoked paprika
- ¼ tsp chipotle powder
Venison & Mushroom Burger with Caramelised Red Onions and Chipotle Mayo
Method
Remove Silver Fern Farms Venison and Lamb with Kelp Sea Salt Burgers from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Heat the oil in a medium frying pan over low heat.
Add the onions and cook very slowly for 15 mins, stirring occasionally, until soft and slightly coloured. Add the sugar and balsamic vinegar and season to taste.
Cook for a further 5 mins, 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 BBQ on high heat. Brush the Venison and Lamb with Kelp Sea Salt Burgers with a little olive oil then cook for 3 1/2 mins each side, or until cooked through (cook for 4 mins each side if cooking on the stovetop).
Cover loosely on a plate to rest for 5 mins.
Add the mushrooms to the BBQ, season and cook for 4-5 mins until soft.
Spread chipotle mayo onto each toasted bun base. Add lettuce leaves or rocket and 2 slices of tomato. Add a Venison and Lamb with Kelp Sea Salt Burger, a mushroom and caramelised onions. Spread more chipotle mayo on the underside of the bun top and place on top of the burger.
Recommended Burger: Venison
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.
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