Venison mince makes a brilliant burger: rich, lean and full of flavour. The one catch is that it is very lean, so a little fat is the secret to keeping it juicy. This makes four generous burgers.
Ingredients
- 500g venison mince
- 100g pork mince or finely chopped pork belly (for moisture)
- 1 small onion, very finely chopped
- 1 garlic clove, crushed
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh thyme or parsley
- 1 egg yolk
- Salt and black pepper
- Oil for cooking
To serve: brioche buns, mature cheddar or blue cheese, caramelised onions, rocket and redcurrant or cranberry sauce.
Method
- Mix everything except the oil in a bowl with your hands, working it just enough to combine. Overmixing makes burgers dense.
- Divide into four and shape into patties about 2cm thick, pressing a shallow dimple in the centre to stop them puffing up.
- Chill for 20 minutes to firm up.
- Cook on a hot barbecue or in a hot, lightly oiled frying pan for 4 to 5 minutes each side until cooked through, with no pink remaining in the middle. Add cheese for the last minute.
- Rest for 3 minutes, then serve in toasted buns with your toppings.
Tips
- Minced meat should always be cooked through; this is not the place for a pink centre.
- The pork fat is important. Without it, venison burgers can turn out dry.
- Freeze uncooked patties between sheets of baking paper for up to three months.
FAQs
Do venison burgers need added fat?
Yes. Venison is very lean, so adding pork mince, pork belly or bacon keeps them moist.
What goes well with venison burgers?
Blue cheese, caramelised onions, redcurrant jelly and peppery rocket are all classic partners.
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