Venison, Panko Fried Brie and Cranberry Burger Recipe

Recipe created by @Chan_Can_Eat

INGREDIENTS

x1 pack Silver Fern Farms Venison & Lamb Burgers with Kelp Sea Salt

Wheel of Brie (Sliced horizontally in half – or to your desired thickness) 

Brie wedge – for the top (optional) 

Cranberry sauce 

Whole egg mayo 

Tomato 

Lettuce 

Red onion 

Buns (brioche recommended) 

Cooking oil (for frying brie) 

Egg (for crumbing) 

Flour (for crumbing) 

Panko crumbs  – Salt & Pepper 

METHOD

1. Cut Brie to size and put in freezer overnight or a few hours prior (optional brie wedge for the top) 
   
   
2. Take Venison & Lamb Burgers out of the fridge and allow to bloom for 10 minutes at room temperature prior to cooking 
   
   
3. Butter buns and toast buns on pan with butter 
   
   
4. Using the same hot pan, fry burgers for 8 minutes – flipping halfway through, once cooked, remove and loosely cover with foil. Leave to rest for 5 minutes. 
   
   
5. While Venison & Lamb Burgers are cooking:
   
   
6. Heat oil (to 190 degree Celsius) for frying Brie 
   
   
7. Prepare burger ingredients, slice tomato and red onion. Bring Brie out of freezer (it needs to be frozen for frying) and coat in egg, dip in flour, re-coat in egg then coat in panko crumbs 
   
   
8. Fry for approx. 30 seconds until light golden-brown. Remove Brie and place on a paper towel to absorb excess oil.
   
   
9. Assemble burger from top to bottom – Lettuce, sliced tomato, panko Brie, cranberry sauce, sliced red onion, Venison & Lamb Burger, mayo, lettuce. To serve, place a skewer through the brie wedge and the burger to hold ingredients in place.