Blue cheese venison burgers on crispy garlic new potatoes
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- 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
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Wash the new potatoes, don't peel them
- Halve them and steam or boil for about 20 minutes until soft, but not disintegrating
- Add 2 tablespoons to be base of a small oven tray
- Distribute half of the crushed garlic over the olive oil and season with salt and pepper
- Add the cooked new potatoes on crush roughly with a fork
- Sprinkle the remaining garlic over the potatoes and season again.
- 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
- After 30 minutes, top the burgers with blue cheese and grill until the cheese is bubbling
Serve with sliced tomatoes
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