Exmoor Venison Burgers with Caramelised Onion
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Ingredients
- 500 g venison mince
- 2 onion
- 4 burger buns
- 20 g butter
- 1 tsp dried thyme
- 1 tbsp redcurrant jelly
Nutrition (per serving)
- Calories
- 403 kcal
- Protein
- 33.9 g
- Carbohydrate
- 39.3 g
- of which sugars
- 10.3 g
- Fat
- 12 g
- of which saturates
- 5.2 g
- Fibre
- 2.7 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the venison mince with the dried thyme and season well, then shape into four burgers.
- 2
Melt the butter in a frying pan and cook the sliced onions over a low heat for 15 minutes, stirring occasionally, until soft and caramelised.
- 3
Push the onions to one side and fry the venison burgers for 4-5 minutes on each side until cooked through with no pink remaining.
- 4
Stir the redcurrant jelly through the caramelised onions.
- 5
Toast the burger buns.
- 6
Serve the venison burgers in the buns, topped with the redcurrant onions.
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