A juicy venison patty with a chipotle, mayo and lime sauce, beetroot and rocket, all inside a sweet brioche bun – what's not to love?
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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.
Slice the brioche buns in half and toast cut-side down on the griddle for about 20 seconds.
Mix together the mayonnaise, chipotle paste and lime juice to make a smooth sauce.
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 when made using specific products in recipe
Energy | 3,043kJ/ 729kcals |
|---|---|
Fat | 47.1g |
Saturated Fat | 13.5g |
Carbohydrates | 41.4g |
Sugars | 12.8g |
Fibre | 3.6g |
Protein | 35.1g |
Salt | 2g |
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