Liam Humberstone’s venison burger recipe

Liam Humberstone’s venison burger recipe


Who doesn’t love a hearty burger with all the fillings and a side of rustic chips? This venison burger recipe by Head Chef Liam makes approximately twelve sliders or five hearty main burgers. Impress your friends and family with this twist on a classic beef burger. Choose whether to BBQ, grill, oven or pan fry these mouthwatering venison patties. Deee-licious!


For this recipe you will need

  • 1kg mince venison
  • 100g pork fat, finely chopped or minced
  • 100g fine chopped, smoked streaky bacon
  • four cloves of garlic, finely crushed
  • two tablespoons lemon zest and two tablespoons orange juice
  • two tablespoons port
  • four tablespoons chopped parsley
  • two tablespoons chopped chives
  • four shallots, finely chopped­­
  • good pinch of sea salt and cracked black pepper


Liam likes to keep it simple with his venison burgers.

  • Simply mix all the ingredients well, shape to size (use a cutter if it helps) and you’re done. All that’s left to do is cook.
  • To cook: BBQ, grill, pan fry or oven bake.

Chef Tip: The pork fat is important as venison is a lean meat and the burger does need a little extra fat to help it cook without drying out (but if you want a healthy burger, leave it out).

  • Serve in your bread of choice (we can’t resist a brioche bun) with some chips, onion rings and lots of salad.

Save the cooking to us…

Alternatively, come and try a Working Boat burger served with a side of harbour views. Perfect with a pint of our Working Boat brew, we’ll even do the washing up!