Wild Venison Cheeseburgers with Caramelised Onions

Ingredients

• 4 wild venison burgers, about 125 g each
• 800 g potatoes, cut into even wedges
• 30 ml rapeseed oil
• 350 g onions, thinly sliced
• 15 ml balsamic vinegar
• 80 g mature Cheddar, sliced
• 4 burger buns (about 280 g total)
• 80 g sliced gherkins
• 60 g tomato ketchup
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 220°C, or 200°C fan. Toss the potato wedges with 15 ml oil and half the salt and pepper. Spread on a baking tray and roast for 35–40 minutes, turning halfway through.

2. 2

   Meanwhile, heat 10 ml oil in a frying pan and add the onions with the remaining salt and pepper. Cook over a low-medium heat for 25–30 minutes, stirring often, until soft and golden. Add a small splash of water if they catch. Continue with the burgers while the onions soften; do not wait for the onions to finish.

3. 3

   When the potatoes have about 20 minutes left, heat the remaining oil in another pan. Cook the burgers over a medium heat for about 15–20 minutes, turning regularly and following their packet instructions.

4. 4

   Once the onions are soft, stir in the balsamic vinegar, cook for 2 minutes more and keep warm. Check each burger centre with a clean food thermometer: it must reach 70°C for 2 minutes, be piping hot throughout and have no pink. Continue cooking if necessary.

5. 5

   Lay the Cheddar over the cooked burgers and cover the pan briefly until it melts. Toast the split buns in the oven for 1–2 minutes, watching carefully.

6. 6

   Spread ketchup on the bun bases. Add the burgers, onions and gherkins, close the buns and serve with the wedges.