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Venison burger with chipotle mayo
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½ tbsp vegetable oil
2 Waitrose Lightly Seasoned Venison Burgers
2 Heston from Waitrose Brioche Burger Buns
4 tbsp mayonnaise
1½ tbsp Cooks’ Ingredients Chipotle Paste
Juice of 1 lime
1 freshly cooked beetroot, thinly sliced
2 handfuls of rocket
1. Heat a griddle pan over a high heat, lightly oil the burgers with some of the vegetable oil, and when the griddle is hot gently lay the burgers on to cook. Griddle for 2 minutes on each side, then flip again and cook for a further 2 minutes on each side, or until cooked through and no pink meat remains. Remove to a plate to rest.
2. Slice the brioche buns in half and toast cut-side down on the griddle for about 20 seconds.
3. Mix together the mayonnaise, chipotle paste and lime juice to make a smooth sauce.
4. Generously spread the spiced mayo on the toasted brioche buns. Top with a burger and then pile on slices of beetroot and the rocket. Squeeze on the lid and serve with the remaining mayonnaise on the side.
Typical values per serving:
This recipe was first published in January 2016.