1 pack Woodburn Venison Burgers
400g black beans or red kidney beans, washed
200g cherry tomatoes, halved
2 corn cobs
1 avocado, chopped
1 long red chilli, seeds removed and finely chopped
1 small red onion, halved and finely sliced
1 tsp cumin
Finely grated zest and juice of 2 limes
1 tbsp red vinegar
1/4 cup olive oil
2 tbsp chopped coriander
4 flour tortillas
Sour cream to serve
Place corn on grill or BBQ over high heat, turn frequently for 8-10 mins or until lightly charred. Add the lime halves and cook upside down for 1-2 mins.
Slice the kernels off the cobs and place in a bowl with beans, avocado, tomato and onion. Set aside.
Just before dressing, toss coriander and chilli through salad with dressing.
In a small bowl combine cumin, lime, vinegar and oil. Season and pour over salad.
Preheat BBQ to medium heat, grill burgers 5 min each side. At the same time line up 4 tortillas on the hotplate and cook until golden on the base (approx. 2 mins), then flip.
Cover half of each tortilla with salad and place burger on top, fold in half and serve with sour cream and lime halves.
Venison burger patties
Aubergine puree ingredients
1 med size aubergine
1 red chilli finely chopped
2-3 tbsp canola oil
1-2 tbsp parsley finely chopped
1 tsp garlic
Bake aubergine at 200c for 30 mins. Remove skin & excess juices, remove pulp. Whizz pulp with chilli, oil, parsley and garlic.
Red pepper mayo ingredients:
1/2 cup favourite low fat mayo
1tsp garlic crushed
1 red pepper (roasted & peeled)
Place all of the ingredients in the whizz, process until smooth. BBQ burgers on a lightly oiled plate for 10-12 minutes, turning once. Lightly toast slices of ciabatta. Serve burgers with aubergine puree * red pepper mayo on ciabatta with a few rocket leaves.
4x Venison Burger Patties
4x Ciabatta Bread Rolls
12 Rocket Leaves
200grams Blue Cheese
400grams Caramelised Onion
12x Slow Roasted Tomatoes
Slice rolls 3/4 ‘s the way through. Spread Aioli over the inside of the bun. Toast in warm oven for 5 minutes.
Cook burger patties on the BBQ or in a pan until golden and cooked. Layer roll with caramelised, pattie, blue cheese followed by rocket and slow roasted tomatoes. Drizzle extra Aioli over the rocket leaves if desired.
1 pack of Woodburn Venison Hamburgers
1 large eggplant, trimmed and sliced thickly
2-3 tomatoes diced
100 gm (about 1.2 cup) sun dried tomato pesto
1 cup loosely packed fresh basil leaves
Sour dough bread for slicing
Brush plenty of oil on both sides of eggplant. Cook slices on both sides on bbq until well browned. Set aside to cool. Dice the eggplant and gently combine with the tomato, pesto and basil leaves. Season well. Next cook venison burgers on medium heat for 10-12 minutes. Cut the bread into 1cm slices, Grill and place on each serving plate, top with eggplant salsa, burger and salad greens.
4 Woodburn venison burgers4 Pita pockets
Salad of your own choice
Low fat Salad dressing
BBQ/Panfry burgers over moderate heat for 10-12 minutes. (Use a little olive oil if pan frying)
Spread toasted pita pockets with hummus; fill with fresh salad of your choice and a burger. Serve with favourite low fat salad dressing.