Ingredients

Method

• 4 Free-range thick venison burger patties
• 2 T olive oil
• 4 Cheddar cheese slices
• 2 Ultimate burger rolls, lightly toasted
• 2 T Mayo
• Baby gem lettuce, to serve
• Cucumber ribbons, to serve
• 1 ripe heirloom or normal tomato, sliced
• Tempura onion rings, to serve
• Potato wedges, 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 each patty and place a slice of cheese on top; allow to melt while the patty cooks. Remove from the pan.

2. Assemble your burger with a smear of mayo, lettuce, your first burger patty, a slice of tomato, another patty, cucumber ribbons, gerkins (optional) and top with the bun.

3. Serve with a side of onion rings and roasted potato wedges.

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