These juicy and flavorful Marry Berry Venison and Bacon Burgers are made with minced venison, smoky bacon, fresh parsley, and a touch of tomato purée, then served in toasted brioche buns with redcurrant jelly and mayonnaise. This recipe offers a gourmet twist on traditional burgers and comes together in about 30 minutes. It makes 6 small burgers—perfect for a casual dinner or a weekend treat. Try them with fries or a crisp salad on the side.
Marry Berry Venison and Bacon Burgers Ingredients
- 6 cream crackers
- 2 rashers smoked bacon, roughly chopped
- 1 small onion, roughly chopped
- 300g (10½oz) minced venison
- 1 tbsp tomato purée
- A few drops of Worcestershire sauce
- 4 tbsp freshly chopped parsley
- Sunflower oil, for frying
To serve
- 6 small brioche buns
- 6 tsp redcurrant jelly
- 6 tsp mayonnaise
- 6 lettuce leaves
- A few pickled gherkins, sliced
How To Make Marry Berry Venison and Bacon Burgers
- Crush the crackers: Place them in a plastic bag and crush finely using a rolling pin.
- Make the burger mix: Blend bacon and onion briefly in a food processor. Add venison, tomato purée, Worcestershire sauce, parsley, salt, and pepper. Process until finely chopped.
- Shape the patties: Add crushed crackers to the mixture, blend again, and form into 6 small burgers.
- Cook the burgers: Heat oil in a frying pan and fry burgers for 3 minutes per side until golden and just pink inside.
- Assemble the burgers: Toast brioche buns, spread with jelly and mayo, add lettuce, burger patty, and sliced gherkins. Sandwich and serve.
Recipe Tips
- Make ahead: Prepare the patties and keep them raw in the fridge for up to 2 days.
- Freeze for later: Freeze the raw patties and cook from frozen, adding a couple of extra minutes.
- Don’t overcook: Venison is lean—aim for a slightly pink center to retain juiciness.
- No buns? Serve the patties with a salad or over mashed potatoes for a bun-free option.
How To Serve Venison Burgers
These burgers pair beautifully with sweet potato fries, coleslaw, or a crisp green salad. For drinks, a bold red wine like Shiraz or a craft ale complements the rich venison flavor nicely.
How To Store Venison Burgers
Refrigerate: Store raw patties in the fridge for up to 2 days in an airtight container.
Freeze: Wrap raw burgers in parchment and freeze for up to 3 months. Thaw overnight in the fridge or cook from frozen.
Venison Burger Nutrition Facts
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Sugar: 4g
- Protein: 28g
- Sodium: 360mg
FAQs
Can I use another type of meat?
Yes, ground beef or lamb can be substituted, though venison offers a leaner, richer flavor.
Is redcurrant jelly essential?
It’s traditional, but you can swap it for cranberry sauce or even caramelized onions.
Can I grill these instead of frying?
Yes, grill them over medium heat for the same cook time.
How do I keep them from drying out?
Avoid overcooking—venison is lean and best served slightly pink inside.
Marry Berry Venison and Bacon Burgers
Description
Smoky, juicy venison and bacon burgers served in brioche buns with redcurrant jelly and gherkins—perfect for a gourmet twist on a classic favorite.
Ingredients
Instructions
- Crush crackers finely in a plastic bag.
- Blend bacon and onion briefly, then add venison, purée, sauce, parsley, seasoning.
- Add crackers, mix again, and form into 6 burgers.
- Heat oil, fry burgers 3 mins each side until golden and slightly pink.
- Toast buns, spread jelly and mayo, add lettuce, burger, and gherkins.
- Assemble and serve hot.
Notes
- Burgers can be made ahead and refrigerated raw.
- Freeze patties raw, and cook from frozen if needed.
- Slightly pink centers keep the meat juicy.
- Swap redcurrant jelly with cranberry or chutney for variety.