Blue cheese venison burgers on crispy garlic new potatoes

Armed with a stack of venison burgers from Preston family butchers - East Kent, I thought I would see what I could knock up with what was lying around in the kitchen.

These came up winners. The burgers were topped with blue cheese (or mature cheddar), cooked on a bed of crispy garlic new potatoes, with a few tomatoes on the side as a nod to healthy eating.

Blue cheese venison burgers on crispy garlic new potatoes

Servings:	Serves 2
Calories per serving:	603
Ready in:	1 hour
Prep. time:	5 minutes
Cook time:	55 minutes
Difficulty:
Recipe author:	Chef
First published:	9th July 2015

Best recipe review Different! 4.8/5 Not the normal way to serve burgers! Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 x 100 g venison burger patties (or meat of your choice)
• 450 g new potatoes
• 4 fat bulbs of garlic, peeled and crushed
• 2 tablespoons olive oil
• 2 tablespoons of blue cheese or mature cheddar
• sea salt and freshly ground black pepper
• Tomatoes to garnish

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Wash the new potatoes, don't peel them
2. Halve them and steam or boil for about 20 minutes until soft, but not disintegrating
3. Add 2 tablespoons of olive oil to be base of a small oven tray
4. Distribute half of the crushed garlic over the olive oil and season with salt and pepper
5. Add the cooked new potatoes on crush roughly with a fork
6. Sprinkle the remaining garlic over the potatoes and season again.
7. Lay the venison burgers over the crushed potatoes and bake for about 30 minutes at the top of the oven, turning once after 15 minutes
8. After 30 minutes, top the burgers with blue cheese and grill until the cheese is bubbling

• 

  Our chosen cheeses are bubbling

• 

  Ready for the cheese

Serving suggestions

Serve with sliced tomatoes

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