About this recipe:These tasty, juicy burgers make a welcome change from normal beef burgers.
6 rashers streaky bacon, finely chopped
2 tablespoons olive oil
1 clove garlic, minced
2 shallots, minced
1kg minced venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and freshly ground pepper to taste
1 egg, beaten to mix
6 baps or hamburger buns
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:15min › Ready in:40min
Cook bacon in a frying pan over medium heat until browned and crisp. Pour bacon and dripping into a heatproof bowl and allow to cool. Heat olive oil in the same pan, then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
Once cool enough to handle, mix in venison, Worcestershire sauce, parsley, salt, pepper and egg until evenly combined. Refrigerate for 20 minutes.
Preheat the barbecue for medium-high heat.
Shape the mixture into 6 patties and cook to desired doneness. Serve on toasted baps or hamburger buns with your favourite toppings.
Not barbecue season? No worries, cook the burgers on a griddle or under the grill instead.