Posh venison burgers

This is a delicious recipe from Olive Magazine. Venison is very lean and much healthier than beef so adding a bit of pork mince will give extra juiciness. Method Serves 4
  1. Peel the onion including the first layer, keeping it whole.  Grate it on the rough side of a grater and then squeeze out most of the onion juice and discard. Put the pulp into a bowl.
  2. Add the venison and pork mince, Worcestershire sauce and parsley to the bowl and mix together well.
  3. Form into 4 burger shapes and flatten them out so they are bigger than the buns you are using as they will shrink a little when cooking.  Season and brush with oil on both sides of the burger.
  4. Heat a large heavy frying pan so it is very hot and add the burgers, cooking for 3-4 minutes on each side until cooked through.  Add the cheese to the top and cover with a lid or baking sheet to create steam so the cheese will melt.
  5. Toast the buns lightly and then mix the mayo and mustard and spread over the bottom of the buns. Add some watercress and top with a burger and the bun top. Serve with skinny fries and coleslaw.
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Serving tips

Serve with skinny fries and coleslaw

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