Jamie Oliver Venison Burger
Jamie Oliver Venison Burger is made from minced venison, lightly seasoned and shaped into patties, then cooked quickly over high heat. Because venison is lean, this style focuses on moisture control and gentle handling to keep the burger tender and juicy.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-frying or grilling
- Cuisine: British
Ingredients
- 600 g venison mince
- 1 small red onion, very finely chopped
- 1 clove garlic, finely grated
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Optional: 2 tablespoons breadcrumbs or crushed oats (for extra binding)
To serve (optional):
- Burger buns
- Lettuce leaves
- Sliced tomato
- Red onion slices
- Mustard, mayonnaise, or chutney
Instructions
Place the venison mince in a large bowl. Add the finely chopped onion, grated garlic, Worcestershire sauce, Dijon mustard, olive oil, salt, and black pepper. Mix gently using your hands—overmixing will make the burgers dense.
If the mixture feels very loose or crumbly, add the breadcrumbs or crushed oats. This helps bind the burger without making it heavy.
Divide the mixture into four equal portions. Shape into patties about 2 cm thick, pressing lightly in the centre to prevent puffing during cooking.
Place the patties on a plate and rest them in the fridge for 10 minutes. This helps them hold their shape when cooking.
Heat a heavy frying pan or grill pan over medium-high heat. Lightly oil the surface so the burgers don’t stick.
Cook the burgers for 3–4 minutes per side. Venison is best served just cooked through—overcooking will dry it out.
Remove the burgers from the heat and let them rest for 2–3 minutes. This allows the juices to redistribute.
Serve the venison burgers in toasted buns with your chosen toppings and sauces.
Find it online: https://jamieolivereats.uk/venison-burger/