Indulge in a satisfying dining experience at home with this Venison Cheeseburger and Honey Bacon with Cheesy Truffle Wedges and Baby Gem Salad recipe. This dish combines the robust taste of venison with the comforting flavours of a cheeseburger, promising a dining experience that’s both luxurious and satisfying.
The star of this dish is the venison cheeseburger, cooked until it’s juicy and bursting with flavour. The burger is topped with honey bacon, adding a delightful sweetness that perfectly complements the robust venison.
Adding a touch of indulgence to the dish are the cheesy truffle wedges. These wedges, oven-baked until they’re golden and crispy, are sprinkled with melted cheese and a hint of truffle, offering a satisfying crunch and a unique taste.
To balance out the richness of the dish, the recipe includes a serving of baby gem salad. The salad, with its fresh baby gem lettuce and vibrant dressing, adds a refreshing contrast to the meal.
This Venison Cheeseburger and Honey Bacon with Cheesy Truffle Wedges and Baby Gem Salad recipe is an excellent choice for those nights when you want a meal that’s luxurious, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, grater, bowl, and a frying pan with a lid.
Venison Cheeseburger and Honey Bacon with Cheesy Truffle Wedges and Baby Gem Salad
Print RecipeIngredients
- Truffle Zest
- 200g Venison Mince
- 10g Panko Breadcrumbs
- 4 Streaky Bacon Rashers
- 12g Red Wine Vinegar
- 1 Baby Gem Lettuce
- 2 Burger Buns
- 30g Mature Cheddar Cheese
- Maple Syrup
- 40g Grated Hard Italian Style Cheese
- 1 Red Onion
- 450g Potatoes
- ½ Bunch of Rosemary
- 1 tsp Sugar
- 200ml Water
Instructions
Step 1: Prepare the Wedges
Start by preheating your oven to 200°C. Cut the potatoes into 2cm wide wedges, leaving the skin on. Thinly slice the red onion after halving and peeling it. Pick the leaves from the rosemary stalks and chop them roughly. Place the potato wedges on a wide, low-sided baking tray. Drizzle them with oil, sprinkle with rosemary and hard Italian cheese, and season with salt and pepper. Toss everything to coat the potatoes evenly, then spread them out in a single layer. Once your oven is hot, roast the potatoes on the top shelf for 25-30 minutes, turning them halfway through. If necessary, use two baking trays to ensure the potatoes are spread out.
Step 2: Prepare the Burgers
While the potatoes are roasting, grate the cheddar cheese. Trim the root from the baby gem lettuce and separate the leaves. In a large bowl, combine the breadcrumbs and water (see ingredients for amount), season with salt and pepper, and mix. Add the venison mince to the bowl and mix with your hands until combined. Shape the mixture into 2cm thick burgers, one per person. Remember to wash your hands after handling raw meat.
Step 3: Cook the Bacon
Heat a drizzle of oil in a frying pan on high heat. Once hot, add the bacon and fry until golden on both sides, about 3 minutes. Drizzle the bacon with maple syrup and continue frying until it becomes caramelised and sticky, about 2 more minutes. Remove the bacon from the pan and set it aside.
Step 4: Caramelise the Onion
Return the frying pan to medium heat and add a drizzle of oil. Once hot, add the red onions and fry until softened, stirring occasionally, for about 3-4 minutes. Add the red wine vinegar and sugar (see ingredients for amount), reduce the heat, and cook until the onions are soft and sticky, about 2-3 more minutes.
Step 5: Cook the Burgers
In another frying pan, heat a drizzle of oil over medium-high heat. Once hot, add the burgers and fry until they are browned on the outside and cooked through, about 12-14 minutes total. Turn the burgers every 4 minutes and reduce the heat if they start to burn. The burgers are done when they are no longer pink in the middle. Once cooked, remove the pan from the heat, place the cheddar cheese on top of the burgers, cover the pan with a lid or wrap it tightly in foil, and set it aside off the heat for 3-4 minutes to let the cheese melt. Meanwhile, halve the burger buns and pop them in the oven for the last 3 minutes of the potato cooking time.
Step 6: Assemble and Serve
Spread a layer of caramelised onion on the base of each burger bun. Top with a burger, two slices of maple bacon, and a leaf of baby gem lettuce. Close the bun. Serve the burgers with the roasted wedges on the side, sprinkled with truffle zest. Finish with a portion of baby gem lettuce drizzled with olive oil and a crack of black pepper. Enjoy your meal!
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