A complete main meal for just 295 calories and it’s low in fat too as venison is a meat which is naturally low in fat. With plenty of flavour, this delicious dish is makes a much healthier change from your usual burger and chips. Homemade chips are much tastier and healthier to make in the comfort of your own kitchen. Tender chunks of venison sandwiched between soft buns and plenty of garnish makes these burgers irresistible.
- For the chips:
- 1 large maris piper potato (about 175g/6oz)
- Spray oil
- For the burgers:
- 125g venison steak, roughly chopped
- 1tbsp quark
- 2 spring onions
- 1tsp freshly chopped thyme
- To serve:
- 6 baby plum tomatoes, halved
- 4 small gherkins
Set the oven to 200°C/400°F/Gas Mark 6.
Cut the potato into chips. Cook them in boiling water for 5 minutes, then drain well and spread them out on a baking tray. Spray very lightly with oil. Bake in the centre of the oven for 15 minutes.
Place the venison, quark, spring onion and thyme in a food processor and whizz until just blended. Shape into 2 burgers and place on a sheet of baking parchment.
Remove the baking tray with the chips from the oven, turn them over and move them to one side of the tray. Place the parchment with the burgers on the other side of it and bake for 15 minutes. Serve immediately with tomato and sliced gherkins.
Top tip for making Venison burger and chips
The burgers maybe made up to 24 hours in advance, and kept chilled in the fridge