Venison burger

Rugby champion and Master Chef, Matt Dawson uses venison to give a not-so-standard burger a rich, gamey taste
Venison burger
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 500 g minced venison
  • 20 g fresh breadcrumbs
  • 1 egg, beaten
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp ketchup
  • 4 white sesame bun

To serve

  • cherry tomatoes, sliced
  • salad leaves
  • mayonnaise

Tips and Suggestions

To freeze the burgers, line a baking sheet with cling film and lay the raw burgers on it, keeping them well spaced. Freeze uncovered until solid (about 1½ hours) then stack them, putting a layer of plastic between each burger. Wrap the lot in a plastic freezer bag for storage.

Defrost the burgers as needed by laying them on a baking sheet lined with kitchen paper and letting them thaw in the fridge for 2 hours.

Burgers can also be cooked from frozen: fry them for 2 minutes on each side then transfer to a 200C/180C fan/gas 6 oven to continue cooking for 10 minutes, or until hot through and done to your liking.


1. Heat 1 tablespoon of the oil in a large, non-stick frying pan and fry the onion and garlic over a medium-high heat for 2-3 minutes.

2. Transfer the onion and garlic to a large mixing bowl and add the venison mince, breadcrumbs, egg, mustard, Worcestershire sauce, ketchup and plenty of sea salt and freshly ground black pepper to season. Stir well with a fork to combine.

3. Divide the mixture into 4 equal portions and, with wet hands, shape the mixture into burgers.

4. Add the remaining tablespoon of oil to the frying pan and fry the burgers over a medium-high heat for 4-5 minutes on each side, or until cooked through.

5. To serve, put a burger into each bun, top with sliced tomatoes, salad leaves and a dollop of mayonnaise.

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