Venison burgers

Switch up DIY burger night with these venison patties
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Venison burgers

Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for venison burgers

www.ashburtoncookeryschool.co.uk

Serves    2

Supported by

Indy Coffee Box
  • You will need
  • Method

For the venison burgers:

  • Onion 1, finely chopped
  • Red chilli 1, finely chopped
  • Garlic 2 cloves, crushed
  • Corn oil
  • Good quality venison mince 200g
  • Tomato ketchup 1 tsp
  • English mustard 1 tsp
  • Egg 1, beaten
  • Cayenne pepper ½ tsp
  • Sea salt
  • Fresh breadcrumbs 50g

To serve:

  • Brioche buns 2
  • Cheddar cheese 50g, sliced or grated
  • Onion marmalade 2 tbsp
  • Mayonnaise 2 heaped tbsp
  1. For the venison burgers: gently sweat the onion, chilli and garlic in a little corn oil until softened. Allow to cool.
  2. Place all of the ingredients except the breadcrumbs into a large mixing bowl, and mix with your hands until well combined.
  3. Slowly mix in the breadcrumbs, stopping when you feel the burger mix will hold itself together. Mould into burgers and rest them in the fridge until needed.
  4. Place a char griller on a medium heat, then lightly oil the burgers with corn oil and place on the grill for 4–5 minutes on each side, turning occasionally.
  5. Top the burgers with cheese and place into the oven at 180°c / gas 4 for 5 minutes until the cheese starts to melt.
  6. To serve: lightly toast the buns. Place the burger on the bottom slice and top with onion marmalade, then mayonnaise, then the other bun slice. Hold together with a skewer and serve with chunky chips and salad.

You will need

For the venison burgers:

  • Onion 1, finely chopped
  • Red chilli 1, finely chopped
  • Garlic 2 cloves, crushed
  • Corn oil
  • Good quality venison mince 200g
  • Tomato ketchup 1 tsp
  • English mustard 1 tsp
  • Egg 1, beaten
  • Cayenne pepper ½ tsp
  • Sea salt
  • Fresh breadcrumbs 50g

To serve:

  • Brioche buns 2
  • Cheddar cheese 50g, sliced or grated
  • Onion marmalade 2 tbsp
  • Mayonnaise 2 heaped tbsp

Method

  1. For the venison burgers: gently sweat the onion, chilli and garlic in a little corn oil until softened. Allow to cool.
  2. Place all of the ingredients except the breadcrumbs into a large mixing bowl, and mix with your hands until well combined.
  3. Slowly mix in the breadcrumbs, stopping when you feel the burger mix will hold itself together. Mould into burgers and rest them in the fridge until needed.
  4. Place a char griller on a medium heat, then lightly oil the burgers with corn oil and place on the grill for 4–5 minutes on each side, turning occasionally.
  5. Top the burgers with cheese and place into the oven at 180°c / gas 4 for 5 minutes until the cheese starts to melt.
  6. To serve: lightly toast the buns. Place the burger on the bottom slice and top with onion marmalade, then mayonnaise, then the other bun slice. Hold together with a skewer and serve with chunky chips and salad.
Supported by
Indy Coffee Box
Supported by

Supported by

Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.