Naked Burgers with Quick Beetroot Relish + Kumara Chips
I prepared this dish recently for some friends I hadn't seen for a while. With a couple of beers this went down nice and smooth.
Servings: 4
Ingredients
Kumara Chips
- 600 g red or gold kumara skin on, scrubbed, cut into 2cm-thick wedges
- 1 Tbsp olive oil
- salt
- reshly ground black pepper
Venison Burgers
- ¼ cup breadcrumbs soaked in 2 tablespoons of milk
- 600 g venison or beef mince
- 1 free-range egg
- 1 onion grated
- 2 garlic cloves finely minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1 tsp salt
- 1 Tbsp olive oil
To serve
- 1 cup quick beetroot relish
- ⅓ cup natural unsweetened thick Greek yoghurt
- 2 tsp wholegrain mustard
- 1-2 tsp horseradish sauce (optional)
- 4 handfuls baby rocket
- 2-3 tomatoes sliced
- ½ small red onion thinly sliced into rings
Instructions
- Preheat oven to 200°C. Line an oven tray with baking paper. Toss kumara or sweet potato and olive oil together on prepared tray. Season well with salt and pepper and bake for 25-30 minutes until golden and crispy.
- Mix together all burger ingredients, except olive oil. Divide mixture into eight portions and shape into eight burger patties 1-2cm thick. Heat a large frying pan or barbecue grill to medium. Rub olive oil all over the burgers. Brown burgers for 1-2 minutes on each side until half-cooked then transfer to the oven to finish cooking for 3-4 minutes. Set burgers aside to rest for a few minutes.
- While you are cooking and resting the burgers, make the relish.
- Mix yoghurt with wholegrain mustard and horseradish, if using.
- To serve, place two burgers on each plate and divide kumara chips, rocket leaves, tomato and red onion between plates. Serve with a good spoonful or two of beetroot and yoghurt on the side.
Notes
From: Lim, Nadia (2015) Nadia Lim's Fresh Start Cookbook Penguin Random House