Liam Humberstone’s venison burger recipe

Liam Humberstone’s venison burger recipe

This recipe makes approximately twelve sliders or five hearty main burgers…


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


Keep it simple. Mix all the ingredients well, shape to size (use a cutter if it helps) and you’re done.

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).

Perfect with a pint of our Working Boat brew!