Venison Burgers with Thyme and Onion Chutney
Juicy venison burgers with thyme and a little bacon for richness, piled into toasted buns with onion chutney.
- Time30 min
- LevelEasy
- Costabout £2.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 746kcal
- 49.7gcarbs
- 14.1gof which sugars
- 37.2gfat
- 15.3gsaturates
- 51.7gprotein
- 5.5gfibre
- 3.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the venison, bacon, onion, thyme, Worcestershire sauce and egg in a bowl with a good grind of pepper. Mix with your hands until it just holds together.
- 2
Shape into 4 patties about 2 cm thick and press a shallow dip into the middle of each. Chill for 15 minutes if you have time.
15 min - 3
Heat the oil in a frying pan over a medium high heat, or heat a barbecue until the coals are white. Cook the burgers for 4 to 5 minutes a side until deep brown and cooked through with no pink in the middle.
9 min - 4
Lay a slice of cheddar on each for the last minute so it melts.
- 5
Toast the buns cut side down in the pan or on the grill for 1 minute.
- 6
Spread the bottoms with chutney, add lettuce and a burger, and finish with the bun tops. Serve with chips.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
