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Cheesy Venison Burger, Chimichurri & Chips

Cheesy Venison Burger, Chimichurri & Chips

Rating
4.5rating out of 5

(667 reviews from our customers)

Prep Time

30 min

Cuisine

British

Rich, juicy and slightly sweet, these venison & 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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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Red-chilli
1 red chilli
Little-gem-lettuce
1 little gem lettuce
Cheddar-cheese
40g cheddar cheese †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
coriander & parsley mix
10g coriander & parsley mix
Brioche-bun
2 brioche rolls †
venison burger
2 x venison & pork burgers (227g) †
Potatoes
4 white potatoes
Mayonnaise-sachet-(2)
1 mayonnaise sachet (30ml) †
You Will Need
Pestle & mortar, non-stick baking paper, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 little gem lettuce
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 10g coriander & parsley mix
  • 2 butter brioche buns<span class="strong">†</span>
  • 2 Venison burgers<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 856 kJ
203 kcal
3595 kJ
854 kcal
Fat
of which saturates
8.4 g
3.2 g
35.2 g
13.5 g
Carbohydrate
of which sugars
22.2 g
3.5 g
93.2 g
14.8 g
Fibre 2.7 g 11.2 g
Protein 9.8 g 41 g
Salt 0.62 g 2.61 g
*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.
Ingredients contain
1 shallot
shallot
1 red chilli
red chilli
1 little gem lettuce
little gem lettuce
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
10g coriander & parsley mix
coriander & parsley mix
2 butter brioche buns
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), egg (12%), water, sugar, sustainable palm oil, butter (milk) (2%), egg white, yeast, salt, flavouring, fermented wheat flour, soya flour, emulsifier (mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids), colour (mixed carotenes), flour treatment agent (ascorbic acid)
2 Venison burgers
venison (49.5%), pork (33%), water, rusk (wheatflour (gluten), salt), Onion powder, salt, wheat starch (gluten), Soya protein concentrate, spices(black pepper, white pepper, ginger), sugar,dried onion, dextrose, preservative (E221) ,sulphites, yeast extract, sunflower oil, antioxidant (E301), flavouring
1 white potato
potato
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
Allergens
  • 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 2205 - Cheesy Venison Burger, Chimichurri & Chips

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 2205 - Cheesy Venison Burger, Chimichurri & Chips

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 2205 - Cheesy Venison Burger, Chimichurri & Chips

Line a baking tray with non-stick baking paper and add the venison burgers to one side of the tray

Put the tray in the oven for an initial 15 min

4 2205 - Cheesy Venison Burger, Chimichurri & Chips

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 2205 - Cheesy Venison Burger, Chimichurri & Chips

Grate the cheddar cheese

6 2205 - Cheesy Venison Burger, Chimichurri & Chips

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 2205 - Cheesy Venison Burger, Chimichurri & Chips

Once the venison burgers have had 15 min, remove the tray from the oven

Top the venison burgers with the grated cheese 

Add the brioche rolls, 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 mayonnaise over the bases of the warmed brioche rolls

8

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Fill each brioche roll with a little gem leaf and cheesy venison burger

Dollop over the chimichurri salsa and serve the peppery chips and little gem wedges to the side

Drizzle the little gem wedges with some olive oil

Enjoy!

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