Recipe by Joe Leckie

Venison smash burger recipe overview 

I absolutely love making venison burgers. So much so that I was crowned burger champion of Great Britain back in 2016 for my specialty Venimoo burger that I made for Mac & Wild. That burger was a combination of venison and beef, but I think you can make just as banging of a burger using only venison. 

Why use wild venison and deer mince for burgers 

Putting venison in a burger feels like a bit of a life hack; you get all the incredible taste of red meat, and all the nutritional benefits of venison. Like beef, wild venison is packed with flavour, but it is much leaner, higher in protein, lower in calories and saturated fats. That’s why it’s my meat of choice for both me and my family to stay healthy without compromising on taste at dinner time. 

Due to it’s lean nature you do have to be more aware when grilling venison burgers, and it’s particularly important to use the highest quality of wild venison to get the best results. That’s why I tend to only use Noble & Wild venison which comes from the Scottish Highlands, it’s the same meat I cooked to win the 2016 Best Burger Award – so you know it’s going to be good. 

What is a smash burger 

A smash burger is a type of burger where a ball of meat is pressed down on a very hot griddle or skillet to maximise the contact of the meat to the hot surface. It’s cooked quickly and gives a crispy exterior that slightly caramelises, while keeping the inside nice and juicy. 

Ingredients for a venison burger

I like to keep my burger recipes relatively simple, to keep the focus on the meat which should always be the star of the show in a burger. For that reason, I always use the best quality wild venison available, and nothing beats Noble & Wild’s Scottish Venison. They offer a variety of cuts in their boxes but there’s always a pack of 500g premium minced venison in there. 

Burger toppings and sauce 

For the sauce, you can buy a good quality burger sauce in supermarkets, but I always recommend making it at home as it’s not too difficult. For a simple and effective sauce, use: 

• Dill pickles: We will just be using the juice for the sauce. 
• 6 tbsp Mayonnaise: Good quality mayonnaise is preferred.  
• 4tbsp Ketchup: Heinz will do but organic tomato ketchup is best for a sauce. 
• 2 tbsp French Mustard: Not Dijon as it will have too much of a kick. Please do not substitute with Colemans or American mustard as the factory taste can be overpowering. 

Burger Toppings: 

• 4 Brioche buns: I prefer brioche buns but it’s not for everyone, so standard rolls work too. 
• 2 Red Onions: great for caramelising in a burger 
• 4 gouda slices: Gouda is my choice of cheese as it’s subtle and melts well. 

Shaping and seasoning burger patties 

For a smash burger, keep it no frills. Shape the minced meat into ping pong sized balls. You don’t need to season them before putting them on the griddle, instead season them generously with salt and pepper once you have already smashed them on the pan, after cooking for 3 minutes turn it over and season again. 

Cooking venison burgers properly 

Wild venison is fantastic but a little less forgiving than beef. Cook each side for about 3 minutes or until the burger starts to crisp. You shouldn’t cook it for much longer than that or it will become dry and lose its flavour and texture. Venison meat, even mince, can be eaten rare so you don’t have to worry too much about undercooking the meat. 

Serving venison burgers

My key tip to serve is to add the caramelised onion, cheese, and top bun to the pan while it’s still cooking. Add a splash of water and cover and this should melt the cheese perfectly while fluffing up the bun.  

Once cooked simply place it on the base of the burger that is layered with your home-made sauce and rocket. 

Serve with a side salad with French vinaigrette and thick cut chips.