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

For the venison burgers: gently sweat the onion, chilli and garlic in a little corn oil until softened. Allow to cool. Place all of the ingredients except the breadcrumbs into a large mixing bowl, and mix with your hands until well combined. 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. 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. Top the burgers with cheese and place into the oven at 180°c / gas 4 for 5 minutes until the cheese starts to melt. 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.

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Venison burgers

Switch up DIY burger night with these venison patties

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

www.ashburtoncookeryschool.co.uk

Serves 2

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

For the venison burgers: gently sweat the onion, chilli and garlic in a little corn oil until softened. Allow to cool.
Place all of the ingredients except the breadcrumbs into a large mixing bowl, and mix with your hands until well combined.
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.
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.
Top the burgers with cheese and place into the oven at 180°c / gas 4 for 5 minutes until the cheese starts to melt.
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.

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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

For the venison burgers: gently sweat the onion, chilli and garlic in a little corn oil until softened. Allow to cool.
Place all of the ingredients except the breadcrumbs into a large mixing bowl, and mix with your hands until well combined.
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.
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.
Top the burgers with cheese and place into the oven at 180°c / gas 4 for 5 minutes until the cheese starts to melt.
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.