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Vennison Burger

Venison Butter Squash Burgers

Twice The Health

Good news! Burgers are back on the menu with a beautiful Butternut Squash bun… This mouth-watering combination makes for a truly succulent success of a meal that’s sure to hit your macros.

By Twice The Health


Ingredients

Nutrition

  • Calories: 399kcal
  • Protein: 43.4g
  • Carbs: 25.9g
  • Fats: 14g

Nutritional comparison

Compare TTH's Recipe Standard Recipe Difference
Calories 399 849 -450
Protein 43.4g 41g +2.4g
Carbs 25.9g 116g -90.1g
Fat 14g 28g -14g

Method:


  1. Pre heat oven to 200?c.
  2. Cut two slices from the neck section of a butternut squash (keep the skin on).
  3. Place them on a foil lined baking tray. Drizzle over a 1tsp of oil and season with salt and pepper.
  4. Cook in the oven for 15-20mins or until cooked through, but not mushy!
  5. Pan fry the venison burger. I cooked mine for around 3mins each side and sealed it around the edges too. Set to one side.
  6. Add the remaining 1tsp of oil to the pan you cooked the venison in. Once the oil is hot add the kale and cherry tomatoes. Remove from the pan once the kale has wilted and the tomatoes have softened.
  7. Time to stack it up! Place one butternut squash slice on a plate. Then top it with the venison burger followed by a slice of cheese and finally the other butternut squash slice. Serve with a side of kale and cherry tomatoes.
Just £1.75


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