Venison Burgers with Caramelised Sticky Onions and Kumara Fries

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara with a drizzle of oil on first prepared tray and season with salt and pepper. Roast for 25–30 minutes until golden. Turn once during cooking.
3. While fries are cooking, slice onion in half, then thinly slice. Heat a drizzle of oil in a pot on high heat. Cook onion for about 5 minutes, or until soft. Add sugar and balsamic vinegar and cook for 1 minute. Add water and sweet chilli sauce and cook for a further 1 minute until sticky.
4. While onions are cooking, make burgers. Use ½ cup measure to scoop out mince and shape into 1.5cm-thick patties (this should make 6 patties). Season patties with salt and pepper.
5. Heat a drizzle of oil in a fry-pan on medium heat. Cook patties for 1–2 minutes each side, or until just cooked through. Set aside, covered with foil to keep warm.
6. Slice burger buns in half horizontally and place, closed, on second prepared tray. Warm in oven for 4–5 minutes. While buns are warming, slice tomatoes 0.5cm; finely slice lettuce; crumble feta cheese into a bowl.
7. Spread a dollop of tomato sauce onto the base of each bun. Top with a pattie, some caramelised sticky onions, sliced tomato, feta cheese, lettuce and a generous dollop of horseradish mayo. Top with other half of bun.