Ingredients

Method

• 2 Free-range thick venison burger patties
• 1 T olive oil
• 2 T cranberry sauce
• 2 gluten-free hamburger rolls, lightly toasted
• 4 T double cream plain yoghurt
• 1 beetroot, peeled and finely grated
• Cucumber ribbons, to serve
• 1 avocado, sliced, to serve
• Pickled red onion, to serve
• Watercress, to serve
• Sweet potato fries, to serve

Method

Ingredients

1. Heat a non-stick pan over medium-high heat. Fry the venison patties for a minute, or until golden. Flip the patties and pour over cranberry sauce. Cook until sticky and well-coated. Remove from the pan.

2. In a small bowl, combine the yoghurt and grated beetroot.

3. Assemble the burger with a dollop of beetroot raita, cucumber ribbons, cranberry-glazed burger patty, sliced avocado, watercress, pickled red onions and season.

4. Top with the burger bun and serve with a side of sweet potato fries.

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