Venison Burgers with Blue Cheese Recipe

Juicy venison burgers topped with gin-cooked peaches, blue cheese and basil make for the perfect gourmet burger.

Course Main Course

Cuisine Modern European

Keyword deer burger, venison burger, Venison burger with blue cheese, venison patties

Prep Time 15

Cook Time 15

Total Time 30

Servings Burgers

Calories 858kcal

Crush and chop your juniper berries.
Peel and finely chop the garlic.
Chop the bacon into a 2-3mm (⅛") dice.
Add all of the ingredients for the patty to a bowl, mix well and allow to sit for 10 minutes.
Remove the stone from the peach and cut it into 16 wedges.
Crumble the blue cheese into a bowl.
Heat a 24cm or 10" frying pan over a high heat and add the oil.
Add the peaches for 3-4 minutes, flipping occasionally.
Add the gin to the peaches and reduce by three-quarters; you can flambé them if you wish!
Add the brown sugar and stir before reducing the heat to low and simmering whilst you cook the burger patties.
Form into a burger mix into two patties around 1-1½cm (½") larger in diameter than your burger buns.
Rub each side of the burgers with a little oil. Then place them in a hot pan and cook for 3-4 minutes; flip and cook for a final 2-3 minutes.
Allow the burgers to rest for a minute or two before building the burger.
Use the resting time to toast your burger buns in the pan that you cooked the burgers in.
Begin with your burger, followed by the peaches and then the blue cheese and finally your basil leaves.

You can make up your burger patties a couple of days in advance and refrigerate them or even freeze them.