Rich, juicy and slightly sweet, these venison and pork burgers pair perfectly with sharp cheddar and chimichurri salsa. Lay in buttery buns and enjoy with peppery chips & little gem wedges.
Prep Time
30 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, sulphites, egg, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil, a pinch of salt and a very generous grind of pepper
Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp
2
Meanwhile, chop the coriander roughly, including the stalks
Chop the parsley roughly, including the stalks
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop the shallot[s]
3
Line a baking tray with non-stick baking paper and add the venison & pork burgers to one side of the tray
Put the tray in the oven for an initial 15 min
4
Whilst the burgers are cooking, add the chopped coriander and parsley to a pestle & mortar with the red wine vinegar and a pinch of salt
Grind to a paste, then stir through the chopped shallot, chopped chilli (can't handle the heat? Go easy!) and 1 tbsp [2 tbsp]olive oil – this is your chimichurri salsa
Tip: Alternatively blitz it all together in a food processor!
5
Grate the cheddar cheese
6
Remove 2 [4]outer leaves from the little gem lettuce[s] and set aside
Chop the remaining little gem lettuce[s] into quarters, lengthways
7
Once the burgers have had 15 min, remove the tray from the oven
Top the venison & pork burgers with the grated cheese
Slice the brioche buns and add them, cut-side up, to the other side of the tray
Return the tray to the oven for 3 min or until the cheese has melted and the burgers are cooked through
Once done, spread the mayo over the warmed brioche bases
8
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