Venison Burger with Foie Gras served with Parsnip Chips

For a twist on the traditional burger and chips try Mike Robinson's delicious top notch venison burgers with parsnip chips
By Mike Robinson
Venison Burger with Foie Gras served with Parsnip Chips
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the burgers

  • 500 g minced wild venison
  • 2 eggs
  • 200 g fresh foie gras
  • 1 finely chopped onion
  • 1 clove garlic, finely chopped
  • 2 tbsp flat leaf parsley
  • 2 tbsp wholegrain mustard
  • freshly ground salt and black pepper

For the apple and celeriac remoulade

  • 1/2 celeriac, peeled and grated
  • 1 apple
  • 1 lemon, juice only
  • 1 tbsp Dijon mustard
  • handful flat leaf parsley, chopped
  • 4-5 tbsp mayonnaise

For the parsnip chips

  • 3 parsnips
  • 50 ml honey
  • 50 g butter


Mix all the ingredients for the burgers in a bowl and season with salt and freshly ground black pepper. Shape the mixture into burgers.

2. Combine all the ingredients for the remoulade in a large bowl and season to taste.

3. Cut the parsnip into batons, and blanch in boiling water for 2-3 minutes, until softened.

4. Melt the butter in a hot frying pan and toss in the parsnip batons.

5. Add the honey, and cook for 3-4 minutes, until the parsnips are golden and glazed.

6. Heat a frying pan and cook the burgers over a medium heat for 3-4 minutes on each side. Serve with focaccia bread, accompanied with parsnips chips and celeriac remoulade.

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