About this recipe:This is the venison burger recipe you've been after. Venison is mixed with beef mince, then pan fried with stout and Worcester sauce to season and ensure the burgers stay deliciously moist. The icing on the cake is smoked streaky bacon, which complements the venison.
6 rashers smoked streaky bacon
225g minced venison
225g lean minced beef
1 pinch coarse sea salt
1 pinch fresh ground black pepper
2 tablespoons stout
2 tablespoons Worcestershire Sauce
4 burger buns, split
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Method Prep:10min › Cook:20min › Ready in:30min
Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen paper-lined plate.
Combine minced venison and beef in a bowl. Divide into 4 balls, and flatten into burgers.
Heat a large frying pan over medium heat. Place the burgers in the heated frying pan and sprinkle each burger with salt, black pepper, a dash of stout and a dash of Worcestershire sauce. Flip the burgers once a brown crust has formed on the bottom, about 5 to 10 minutes. Sprinkle the cooked side of the burgers with the salt, pepper, stout and Worcestershire. Cook burgers another 5 to 10 minutes for well done. Top each burger with bacon and serve on burger buns.