Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Venison Burgers with Fresh Apple Chutney…
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.

Share recipe

Ingredients

  • 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

Method

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.

Shop the ingredients

You might like