VENISON BURGERS with BELL PEPPER SALSA

Servings: 2

Nutritional values per serving:

calories 387, protein 19.5g, fat 14.8g (saturated 4.5g), carbs 42.5g (sugar 10.3g), sodium 1.01g

INGREDIENTS

• 2 venison or organic, lean beef burger patties
• 1 tsp vegetable (rapeseed) oil
• salt & freshly ground black pepper, to taste
• 2 good quality brioche burger buns, halved
• sliced tomato
• lettuce leaves

For the salsa

• ½ tbsp olive oil
• ½ red onion, sliced
• 1 clove of garlic, chopped
• 1 red or yellow bell pepper (or some of both)
• 8 cherry tomatoes, quartered
• ½ tsp smoked paprika
• pinch of red chilli flakes
• salt & freshly ground black pepper
• ¼ tsp sherry or red wine vinegar
• juice of ½ lime
• 10 stalks (about 8g) chives, chopped

METHOD

• First prepare the salsa. Heat the oil in a saucepan on medium heat. Sauté the onions for 5 minutes and then add the garlic. Sauté for another minute.
• Top and tail the bell pepper, deseed and cut into strips. Add to the onions and sauté for another 3 – 4 minutes, or until the peppers have softened. Add the tomatoes, paprika, chilli, vinegar, lime juice and season with salt and pepper to taste. Give the mixture a good stir and continue cooking until the tomatoes have broken down. Stir in the chives. Turn the heat down to the lowest setting and keep the salsa warm.
• Heat a griddle pan on high heat. Brush the cut sides of the brioche buns with a little oil and lightly toast. Set aside.
• Brush the burger patties with oil and season with salt and pepper. Place the burgers in the griddle pan and cook for 4 – 5 minutes, depending on how cooked you like your burgers. Try not to move them as they make stick to the griddle pan. Flip them over and cook for another 3 – 4 minutes.
• Add lettuce and tomato to each brioche bun (and any other fillings you fancy) and place a patty on top. Spoon over the warm salsa and add the top half of the bun.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

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