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Venison Burgers with Fresh Apple Chutney and Butter-Basted Apples

Venison Burgers with Fresh Apple Chutney and Butter-Basted Apples

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Give your burgers an autumnal twist with a little apple. The rich and earthy patties in this recipe are complemented by the tangy acid of the fresh apple chutney and slices of butter-basted apples. You can swap in beef, but venison is good if you’re looking to mix it up a little. Venison also has the advantage of being very lean, with roughly half the fat of beef. To increase the juiciness of these burgers, we steam-fry them by adding a little water to your pan and then popping on the lid. Autumn or not, they’re so good that you can enjoy them all year round.

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  • 5 firm dessert apples (such as Jazz™ or braeburn), peeled and finely chopped (2 for the chutney, 3 for the basted apples)
  • ½ red onion, finely diced (for the chutney)
  • 20g mint, leaves chopped (for the chutney)
  • 1 lemon, juiced (for the chutney)
  • 1 red chilli, deseeded and chopped (for the chutney)
  • ½ tsp caster sugar, for the chutney
  • ¼ tsp sea salt flakes, for the chutney
  • 20g unsalted butter, for the basted apples
  • 1 drizzle sunflower oil, for frying the basted apples and brushing the burgers
  • 4 venison burgers
  • 100g extra-mature cheddar, thinly sliced
  • 4 brioche burger buns, split open
  • 1 tbsp dijon mustard, for spreading
  • 1 handful rocket leaves


Step 1

Use a mini food processor or stick blender to whizz all the chutney ingredients into a coarse purée. Adjust seasoning and set aside.

Step 2

Trim the ends off the whole apples and cut each into 4 slices. In a large frying pan with a lid, melt the butter with a drizzle of oil over a medium-high heat. When sizzling, add the apples. Cook for 3 mins each side, until golden and just cooked. While frying the second side, spoon over the juices. Keep warm on a plate. Clean the pan and put back on a medium-high heat.

Step 3

Brush the burgers with oil and season; when the pan is hot, fry for 3-4 mins, then flip and fry for 1 min. Top with the cheese and add 50ml water to the pan – it’ll sizzle loudly.

Step 4

Immediately put the lid on the pan and cook for another 4 mins. Remove the burgers to a board, cover with foil and rest for 2-3 mins.

Step 5

Pour away any remaining liquid, but don’t clean the pan. Put it back on the hob with the bun bases and tops cut-side down, and toast for 2-3 mins, until lightly charred.

Step 6

To assemble the burgers, spread the bun bases with mustard, then top each with three apple slices, some rocket leaves and a burger patty. Add about 2tsp of chutney. Top with the lids and serve, with the rest of the chutney on the table.

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