Ingredients
14 total- 5 firm dessert apples (such as jazz™ or braeburn), peeled and finely chopped (2 for the chutney, 3 for the basted apples)
- 0.5 red onion, finely diced (for the chutney)
- 20 g of mint, leaves chopped (for the chutney)
- 1 lemon, juiced (for the chutney)
- 1 red chilli, deseeded and chopped (for the chutney)
- 0.5 tsp of caster sugar, for the chutney
- 0.25 tsp of sea salt flakes, for the chutney
- 20 g of unsalted butter, for the basted apples
- 1 drizzle of sunflower oil, for frying the basted apples and brushing the burgers
- 4 venison burgers
- 100 g of extra-mature cheddar, thinly sliced
- 4 brioche burger buns, split open
- 1 tbsp of dijon mustard, for spreading
- 1 handful of rocket leaves
Method
6 stepsStep 1
Use a mini food processor or stick blender to whizz all the chutney ingredients into a coarse purée. Adjust seasoning and set aside.
Step 2
Trim the ends off the whole apples and cut each into 4 slices. In a large frying pan with a lid, melt the butter with a drizzle of oil over a medium-high heat. When sizzling, add the apples. Cook for 3 mins each side, until golden and just cooked. While frying the second side, spoon over the juices. Keep warm on a plate. Clean the pan and put back on a medium-high heat.
Step 3
Brush the burgers with oil and season; when the pan is hot, fry for 3-4 mins, then flip and fry for 1 min. Top with the cheese and add 50ml water to the pan – it’ll sizzle loudly.
Step 4
Immediately put the lid on the pan and cook for another 4 mins. Remove the burgers to a board, cover with foil and rest for 2-3 mins.
Step 5
Pour away any remaining liquid, but don’t clean the pan. Put it back on the hob with the bun bases and tops cut-side down, and toast for 2-3 mins, until lightly charred.
Step 6
To assemble the burgers, spread the bun bases with mustard, then top each with three apple slices, some rocket leaves and a burger patty. Add about 2tsp of chutney. Top with the lids and serve, with the rest of the chutney on the table.