Venison Burgers with Blue Cheese

My venison burgers prove that beef ain't the only game in town when it comes to patties. I top them with gin-cooked peaches and blue cheese.

The gin picks up on the juniper in the burger patties, the peaches are our sweet element, and the blue cheese gives us a sweet and slightly sour vibe. All of it is perfectly sized so that it ends up in your belly and not in your lap.

A Deer Burger

I adore a good burger and I am certainly not beholden to beef as my meat of choice.

These homemade venison burgers join recipes as diverse as a shredded duck burger and a Mexican beef burger, to an Indian lamb burger, and it's not all about meat either! I have a fish burger with gentle Thai influences and wonderful halloumi burgers.

The venison pattie, features pretty simple flavours, juniper, garlic and chives.

Then we have the toppings. As far as I am concerned, burger toppings are essential in making a great burger.

My approach is typically less is more, and should usually hit a trio of flavour sensations, sweet, sour and salty!

For instance, my veal burger has a sweet and sour red onions and salty parma ham and my pork and apple burger has a perfectly balanced apple chutney topping.

We match the juniper in the venison burgers with some gin flambeed peaches... not only does it taste amazing you look like a cooking god/goddess!

But just be careful folks and remember if you are going to set fire to yourself, send me a video!

We then match those sweet and sour peaches with a little blue cheese. Don't go too heavy with cheese you want it to work as a seasoning for the burger.

Finally, we have some peppery and vibrant basil for a great fresh finishing flavour and as far as I am concerned the best homemade venison burgers.

Frequently Asked Questions

Why do you add bacon to a burger pattie?

These venison burger patties rely on a pretty typical fat to meat ratio of 80:20 and because dear meat is so lean meat we use smoked streaky bacon to supplement the fat.

The adds a glorious flavour and saltiness that contrasts and complements the other flavours we have.

What’s the best way to cook this burger?

I honestly think that every burger is better cooked over an open flame.

The smoky flavour and those little caramalised bits add a character that no other cooking technique can get close to.

But in reality, I live in Central Europe and the weather does not always play nice. These more often than not are cooked either on a griddle pan or in a frying pan.

What blue cheese is best?

I like Roquefort cheese for this recipe, it has a sharp flavour but it is not too intense.

Other cheeses that work well are gorgonzola, Danish blue and even stilton.

What burger bun works best?

I personally think that these venison burgers work well with seeded whole grain buns.

I would personally not serve them on Brioche buns they are a little too rich in comparison to our burger and toppings.

Can I make the patties in advance?

Yes! They are actually better having sat in the fridge for a couple of hours to relax, and even better after a couple of days.

They also freeze well, let them sit in the fridge for a day, then add a sheet of greaseproof paper top and bottom and freeze in a single layer.

Pop them in a bag and freeze. Be sure to remove them from the freezer to defrost the night before you are planning to use them.

Serving Suggestions

Burgers are so often served with a potato side for good reason, they simply just work.

I like to serve my venison burgers with some potato wedges seasoned with celery salt and pepper. But my crispy fried potatoes would also work a treat.

Other vegetable fries are also a fun option, these sweet potato fries or these parmesan coated carrot fries would make a fantastic side dish.

You could also go with a simple green salad or even this rocket salad with sun dried tomatoes.

One final word on building a burger. Take care to not overfill your burgers, they are meant for eating and not picking out of your lap.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop or BBQ.
• 24cm or 10" frying pan or skillet.
• 30cm or 12" frying pan or skillet (not required if you are cooking on the BBQ).
• Kitchen knife.
• Chopping board.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Spatula or fish slice.
• Mixing bowl.