Venison burgers with smoked Cheddar & caramelised and crispy onions

Name: Venison burgers with smoked Cheddar & caramelised and crispy onions
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 20 g unsalted butter; 1 red onion, finely sliced; 1 tsp caster sugar; 1 tsp red wine vinegar; 227 g packs British Venison Burgers; Sunflower or vegetable oil, for brushing; 4 slices smoked Cheddar; 4 brioche burger buns, split

These burgers are cooked diner-style – with a mixture of frying and steaming – it keeps them super juicy and allows all the flavours to get friendly.

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Serves4
CourseMain meal
Prepare30 mins
Cook10 mins
Total time40 mins

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20g unsalted butter
1 red onion, finely sliced
1 tsp caster sugar
1 tsp red wine vinegar
2 x 227g packs British Venison Burgers
Sunflower or vegetable oil, for brushing
4 slices smoked Cheddar
4 brioche burger buns, split

Melt the butter in a small, lidded saucepan over a low-medium heat, then add the onions. Stir to coat in the butter, add a pinch of salt, then cover and cook, stirring occasionally, for 15 minutes, until soft but not coloured. Remove the lid, add the sugar and vinegar and cook, stirring, for 5-8 minutes more, until sticky and caramelised. Set aside
Heat a heavy-based frying pan (one with a lid that fits securely) over a high heat. Brush the burgers with oil, season with salt, then fry for 3 minutes, pressing down with a spatula to evenly brown the bases.
Flip the burgers after 3 minutes and fry for 2 minutes more in the same way. Place a slice of cheese over each one, splash in about 3 tbsp water and put the lid on. Cook for 1 minute more, add a spoonful of caramelised onions to each one, then top with the burger lids and put the pan lid back on. Cook for 1 minute more, then transfer to a plate and cover tightly with foil. The burgers should be cooked through with no pink meat and juices that run clear.
Keep the pan on the heat and toast the burger bases, cut-sides down, for 1-2 minutes, using them to soak up any juices or cheese left behind. Once toasted, assemble the burgers. Add ketchup and mustard, gherkins and crispy onions to the bases (to taste), then unwrap the patties and lids and top each base. Serve immediately with chips, if liked.

Cook’s tip

Make sure all your burger elements are prepped and ready to go before you start cooking – the timing is important if you don’t want to overcook the burgers.

Typical values per serving when made using specific products in recipe