Venison burgers with blue cheese Recipe

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


  • Ingredients
  • 700 g./1 ½ lb venison mince
  • Sea salt and freshly ground black pepper
  • 5tbsp double cream
  • 2 cloves garlic, crushed
  • ½ tbsp fresh flat-leaf parsley, chopped
  • ½ 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


  • 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.

  • 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.

  • Heat the oil in a pan and fry the shallots until crispy. Remove with a slotted spoon and drain on a kitchen paper.

  • 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.

  • 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.

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