Josh Eggleton's Homemade Venison Burgers with Cucumber Pickle

Dish type: Venison

Josh Eggleton, head chef at The Pony and Trap in Chew Magna, makes marvellous use of autumnal venison in this family-friendly recipe.   

Serves 4


1 large onion, diced
1 garlic clove, crushed
720g minced venison
4 slices streaky bacon, minced
100g flat-leaf parsley, chopped
100g coriander, chopped
1 tsp ground cumin
1 egg
1 tsp salt
1 tsp pepper
Olive oil  
Pickled cucumber
100g caster sugar
100ml white wine vinegar
2 star anise
10 coriander seeds
1/2 cucumber, sliced  
4 ciabatta buns ketchup    


1. Start by making the pickle. Combine the white wine vinegar, coriander seeds, star anise and sugar in a pan and bring to the boil, immediately remove from the heat and set aside to cool.  

2. Once cooled, pour the mixture over the cucumber and leave for twenty to thirty minutes to pickle.  

3. To begin the burgers heat the oil in a medium saucepan, add the onions and garlic and sweat for 5 minutes, then transfer to a large bowl and leave to cool.  

4. Once cool add the venison, bacon, parsley, coriander, cumin, egg and some salt and pepper to the bowl. Mix well  

5. Divide the mixture into four burgers by shaping them in your hands. Ensure they’re squeezed tight - if there are air pockets in the middle they will break when cooking. Leave aside for a few minutes.  

6. Cook the burgers in a pan or on the BBQ for 5 minutes on each side so that they are still pink in the middle - they can be cooked more if you wish. Put aside until ready to serve.  

7. Slice and lightly toast the ciabatta. Place the venison burgers in the ciabatta topped with the pickled cucumber and ketchup. Serve with chunky oven chips.  

Venison burger recipe from