Saucy Cranberry Venison Burger

By Silver Fern Farms
Saucy Cranberry Venison Burger
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Mince
  • 1 Tbsp olive oil
  • 150g goats’ cheese
  • 4 Tbsp Greek Yogurt
  • ½ lemon, juice of
  • 1 red onion, thinly sliced
  • ½ cup white vinegar
  • 4 whole wheat hamburger buns
  • ¼ cup cranberry sauce
  • 1 lebanese cucumber, sliced
  • 2 tbsp thyme leaves
  • Micro greens


Bloom the meat - Remove Silver Fern Farms Venison Mince from the packet into a bowl and break up. Add 1 tsp salt and season with pepper. Wet your hands and bind.

Whip the cheese and pickle the onion - Blend the goat’s cheese, Greek yogurt, lemon juice and season with salt and freshly ground black pepper together with a wooden spoon or high-speed blender. Chill. In a small glass bowl, combine the sliced onion and the vinegar. Allow to pickle.

Cook the meat - Heat a frying pan or BBQ plate to low-medium heat and add 1 tablespoon oil. Cook the venison burgers for 3 minutes on one side then turn and cook a further3 minutes. Remove meat from pan and leave to rest for 3 minutes covered with foil.

Toast the bun - Whip the pan out and return to the heat. Toast the bun, cut side down until golden .Remove from heat.

Assemble the burger - Start with the bottom bun, spoon on cranberry sauce, top with Venison burger, then a generous spoonful whipped goats’ cheese, cucumber and Arugula leaves. Finish with pickled red onions and top of the burger bun.

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