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Venison Burgers
Emily Davenport
4 servings
30 minutes
512
British
Mains
Why not try a burger with a difference and use venison instead? These Venison Burgers are a tasty autumnal alternative to beef burgers.
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Sage and onion stuffing mix 40g (1.41oz)
- Lean minced venison 300g (11oz)
- Lean minced pork 100g (3.53oz)
- Fresh rosemary leaves 1 tbsp, finely chopped, or dried rosemary 1 tsp
- Egg 1 large, yolk only
- Olive oil 2 tsp
- Carrot 50g (2oz), peeled and grated
- Leek 25g (1oz), thinly sliced
- Coleslaw 250g (9oz)
- Burger buns 4, toasted
- Baby kale leaves 40g (1.41oz)
Directions
- Soak stuffing mix in 4 tablespoons boiling water for 5 minutes.
Put venison, pork, stuffing, rosemary and seasoning in a bowl. Add egg yolk and mix until thoroughly combined.
Divide into four equal portions and form into burger shapes about 10cm (4in) in diameter.
Heat a large frying pan until hot and brush with oil. Add burgers and cook over a medium heat for 7-8 minutes on each side until cooked through.
- Mix carrot and leek into coleslaw. Serve burgers in buns with baby kale and coleslaw.