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2 tsp olive oil
1 onion, finely sliced
1 pack of Waitrose 1 Hand Pressed Venison Burgers
1 pack Heston from Waitrose Brioche Burger Buns
1 ripe avocado
1 Jack Hawkins Tomato, sliced
Little gem lettuce leaves
Mayonnaise to serve
1. Begin with the caramelised onions. Heat the olive oil in a small saucepan and gently fry the onions until they are golden. Add a splash of cold water and continue cooking over a gentle heat until softened.
2. Cook the burgers according to the pack instructions. Cut the buns in half and toast.
3. Mash half an avocado over each bun, add a slice of tomato, lettuce leaf and top with the venison burgers. Spoon over the caramelised onions, and serve with sweet potato fries and a little mayonnaise, if you wish.
Typical values per serving:
This recipe was first published in July 2016.