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.
Naked Burgers with Quick Beetroot Relish + Kumara Chips
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
The burger patties can be frozen (uncooked). When you want to cook one, just take it out of the freezer and allow to defrost first.
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Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a couple of years ago: