The Vozar Burger with Homemade Wedges
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free
Ingredients
- For the burgers:
- 1 white onion
- 300 g beef mince
- 300 g venison mince
- 1 soup spoon of wholegrain mustard
- 1 tsp thyme
- 1 small red chilli
- 1 tsp rosemary
- Salt and pepper to taste
- 4 gluten-free burger buns
- For the wedges:
- 4 large red potatoes
- Smoked Spanish paprika
- Celery salt and pepper to taste
- Rosemary and thyme to taste
- Vegetable oil - enough for deep frying
Instructions
- FOR THE BURGERS:
- Blend the mustard, thyme, chilli and rosemary in a food processor
- Place the blended mixture, salt, pepper and onion in a large bowl with all the mince and mix well
- Divide into 4 patties then place on top of a barbecue griddle
- Cook on the barbecue to your desired rareness, then place into your burger buns with some salad to garnish
- For an extra special burger, get some of your favourite cheese and when the burget comes off the grill put some on the top to melt
- FOR THE WEDGES:
- Cut the potatoes into wedge shapes and put them into boiling water
- Boil until just soft
- Drain the water from the wedges, then deep fry them in the oil until golden
- Mix the remaining ingredients together and season the wedges