serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Hot Lunch
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 kumera (sweet potato)
- olive oil, for cooking
- salt and black pepper
- 1 brown onion
- 400 g venison mince
- 50 g cold butter
- ½ tsp onion powder
- ½ tsp garlic powder
- 4 American cheese slices
- 4 brioche buns, halved
- chipotle mayonnaise, to serve
- 1 head cos lettuce
- 1 truss tomato, sliced
- truffle oil, to serve
- Pecorino cheese, finely grated, to serve
Instructions
- Preheat the oven to 220˚C and line a baking tray with baking paper.
- Cut the sweet potato into fries and place in a bowl. Drizzle the sweet potato fries with olive oil and sprinkle with salt and pepper and toss to combine. Transfer to the baking tray and bake, turning once, for 15-25 minutes (depending on how thick the fries are).
- Meanwhile, heat a grill plate on the stove. Slice the onion into rings and cook on the hot plate with a drizzle of oil, until tender and sweet.
- Break the venison mince up into a large bowl and grate the cold butter into the mince to help provide fat and binding.
- Divide the mince into 4 equal sized balls and place onto a sheet of baking paper. Top with a second sheet of baking paper and flatten to shape 4 burger patties. Season the burger patties with the onion and garlic powder, salt, pepper and then drizzle with olive oil.
- Heat a second hotplate or skillet over high heat until smoking and cook the burger patties for 2 minutes to sear. Flip and the cheese slice to the top of each patty and cook to your liking.
- Spread the bottom half of the brioche bun with chipotle mayonnaise. Top with the cheese-topped venison patty, caramelised onion, lettuce, tomato and the burger top.
- Drizzle the sweet potato fries with truffle oil and sprinkle with pecorino cheese. Serve alongside the burger.
Note
• You can use wholemeal buns and blue cheese if you prefer.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hot Lunch
