Venison burgers with blue cheese

(15 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Venison and Shallot Burger
Venison and Shallot Burger
  • Serves: 4

  • Skill level: Easy peasy

You can use Stilton, Roquefort or Dolcelatte in these succulent venison burgers topped with crispy bootlace shallots


  • Ingredients
  • 700 g./1 lb venison mince
  • Sea salt and freshly ground black pepper
  • 5tbsp double cream
  • 2 cloves garlic, crushed
  • tbsp fresh flat-leaf parsley, chopped
  • tbsp chopped chives
  • 4 crushed juniper berries
  • 200 g/7 oz blue cheese
  • Olive oil
  • 16 shallots, peeled and thinly sliced
  • 4 rolls, slit in half and lightly toasted
  • Lettuce, slices of tomato, red onion and gherkin to serve


  1. Season the mince and, using your hands, lightly combine with the cream, garlic, parsley, chives and juniper berries. Shape into 4 patties and make a slight indentation in the top with your fingers.
  2. Divide the cheese into 4 and shape each piece into a ball. Insert into the burgers and pull the meat over the top and seal in the cheese. Set aside.
  3. Heat the oil in a pan and fry the shallots until crispy. Remove with a slotted spoon and drain on a kitchen paper.
  4. Preheat a griddle pan until very hot. Sear the burgers to seal in the juices then cook for 2 minutes on each side so that the cheese melts.
  5. Place a lettuce leaf on the base of each toasted bun, perch a burger on top and finish with slices of tomato, red onion, gherkin and a helping of bootlace shallots.

Your rating

Average rating

  • 3
(15 ratings)

Your comments

comments powered by Disqus

FREE Newsletter