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Venison & Stilton burgers with celeriac fries
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1 shallot, finely sliced
2 tbsp red wine vinegar
400g celeriac, peeled and cut into 0.5cm matchsticks
4 tbsp vegetable oil
227g pack 2 Waitrose 1 Hand Pressed Venison Burgers
50g Stilton, crumbled or sliced
2 brioche burger buns
2 sprigs rosemary, leaves only, finely chopped
1 tbsp English or Dijon mustard
1. Preheat the oven to 200°C, gas mark 6. Mix the shallot with the red wine vinegar and a pinch of salt. Set aside. Toss the celeriac on a baking tray with 2 tbsp oil and seasoning. Spread out in an even layer and roast for 30-35 minutes, rotating the tray halfway, until well browned and crisp.
2. Remove the burgers from the fridge. Fifteen minutes before the fries are ready, add the remaining 2 tbsp oil to a frying pan over a high heat and cook the burgers for 4-6 minutes until well browned underneath. Flip and baste with any fat from the pan, frying for another for 4-6 minutes, until browned and piping hot throughout.
3. Top the burgers with the Stilton and cover the pan for 1 minute to let it melt. Set the burgers aside to rest, loosely covered with foil. Wipe out the frying pan with kitchen paper and return to the heat.
4. Spilt the brioche buns and toast in the frying pan, cut-side down for about 1 minute or until lightly browned. Toss the chopped rosemary with the cooked fries and set aside. Spread the mustard over the bun bases, top each with watercress, the burgers and shallots. Serve with the fries.
Typical values per serving:
This recipe was first published in Tue Jan 22 09:34:02 GMT 2019.
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