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Venison Burgers

Venison Burgers

Delicious and seasonal....

Serves 4
Prep time 3h 10m
Cooking time 30m


  • For the Burgers:
  • 600g venison mince
  • 200g lean pork mince
  • 1 white onion, finely diced
  • 1 carrot, peeled and grated
  • 1 stick celery, grated
  • 1 tbsp olive oil
  • 2 cloves of garlic
  • A pinch of salt (0.25g)
  • A pinch of freshly ground black pepper (0.05g)
  • 1 tbsp wholegrain mustard
  • 1 tbsp horseradish
  • 1 whole free-range egg
  • 50g fresh bread crumbs
  • To Serve:
  • 4 wholemeal buns
  • 1 little gem lettuce, washed
  • 2 beef tomatoes
  • 1 red onion, sliced
  • 4 tbsp low fat mayonnaise



1. Heat a non-stick pan with the olive oil and sauté the onion, grated carrot and celery until soft. When the onions turn transparent add the crushed garlic, stir and leave to cool in the pan.

2. Place all other ingredients in the mixing bowl. Once cooled, add sauted onion, carrot, celery and garlic, mix well either using your hands or in a food mixer with the beater blade on low.

3. Shape the mix into burgers of approx 200g in weight and let the burger rest in the fridge for 2-3 hours, ideally over night.

4. Cook the burgers for 6-7 minutes on each side in a hot griddle pan or until lightly golden on either side then transfer to a preheated oven at 200° C/gas mark 6 for a further 8-10 minutes.

5. To serve, place the burger on the whole meal buns with the low fat mayonnaise, sliced tomato, little gem lettuce and red onion.

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