A proper pub-style burger made with rich, lean wild venison. Thick and juicy patties get a deep char in a hot pan, then piled high with sticky balsamic caramelised onions, a fresh herby garlic sauce, and peppery rocket on a toasted brioche bun. Served with crispy fries and a simple homemade coleslaw, it's the kind of burger that tastes like it came from a gastropub — but it's easy enough to make at home in under 40 minutes.
Venison is naturally lower in fat than beef, giving it a wonderfully rich, slightly gamey flavour that stands up beautifully to sweet onions and sharp, herby mayo. The trick is to cook it hot and fast and not overdo it, so the meat stays moist.
Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Serves: 2
Ingredients
For the burgers
- 2 thick venison burgers
- 1 tbsp neutral oil, for the pan
- 1 tsp salt
- ½ tsp black pepper
- 2 brioche buns, halved
- 2 handfuls rocket (arugula)
For the caramelised onions
- 2 large onions, thinly sliced
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- Pinch of salt
For the herby garlic sauce
- 4 tbsp mayonnaise
- 1 garlic clove, grated
- 2 tbsp fresh parsley or chives, finely chopped
- 1 tsp lemon juice
- Pinch of salt
For the coleslaw
- 200g white cabbage, shredded
- 1 carrot, grated
- 2 tbsp mayonnaise
- Pinch of salt
To serve
- Fries (frozen or homemade)
Method
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Get the fries going. Cook your fries according to the packet, or roast homemade fries at 220°C (200°C fan / 425°F) for 30–35 minutes, so they're ready when the burgers come off the pan.
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Caramelise the onions. Melt the butter in a pan over low–medium heat. Add the sliced onions with a pinch of salt and cook slowly for 15–20 minutes, stirring now and then, until soft and golden. Stir in the brown sugar and balsamic vinegar and cook for 2–3 minutes more until sticky. Set aside.
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Make the herby sauce. Stir together the mayonnaise, grated garlic, chopped herbs, lemon juice, and a pinch of salt. Set aside.
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Make the coleslaw. Toss the shredded cabbage and grated carrot with the mayonnaise and a pinch of salt. Pop in the fridge until needed.
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Cook the venison. Heat a heavy pan over high heat with the oil until very hot. Season the burgers with salt and pepper, then sear for 3–4 minutes per side until well-charred and just cooked through. Rest for a few minutes — don't overcook, as venison is lean.
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Toast the buns. Toast the cut sides of the brioche buns in the same pan until golden.
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Build and serve. Spread the herby sauce on both bun halves. Add a venison patty, pile on the caramelised onions, then a handful of rocket. Crown with the bun lid and serve with the fries and coleslaw.
Tips & Notes
- Don't overcook it. Venison is much leaner than beef, so it's best served medium. Aim for an internal temperature of around 60–63°C (140–145°F) and let the patties rest before building.
- Get the pan screaming hot. A proper sear is what gives you that deep, charred crust — make sure the pan is fully heated before the burgers go in.
- Make ahead. The caramelised onions and herby sauce can both be made a day ahead and kept in the fridge. Reheat the onions gently before serving.
- Swap the sauce. For a punchier flavour, crumble some blue cheese into the sauce instead of the herbs — it pairs brilliantly with venison and sweet onions.
- Bun choice. Brioche adds a touch of sweetness that balances the rich meat, but a sturdy seeded bun works well too.