Spicy Venison Burgers

By Stephanie Todd, Homecook of the Year Finalist
Spicy Venison Burgers
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Mince
  • 1 egg
  • ½ cup breadcrumbs
  • 1 clove garlic, minced or finely chopped
  • 1 red onion, finely diced
  • ⅓ cup satay sauce
  • 2 small red chillies (seeds removed and finely chopped)

Spicy Yoghurt Dressing

  • 250 g plain Greek yoghurt
  • 2 small chillies, finely chopped
  • ½ lemon, juice only (add more to taste)

To Serve

  • Ciabatta buns
  • 2 telegraph cucumbers, sliced thinly lengthways using a peeler or mandolin


Mix mince, egg, breadcrumbs, garlic, onion, sauce, and chilli together. Season well with salt and freshly ground black pepper and form into 6-12 patties.

Preheat BBQ to a medium-high heat. Place patties on the grill and cook for 5-7 minutes each side until cooked through. Cooking time will vary depending on the thickness of the patty.

Alternatively, preheat oven to 200˚C on fan bake. Place patties on a baking tray and cook for approximately 10 minutes on each side, until firm and slightly caramelised looking.

To make the dressing, mix all ingredients together in a small bowl. Put cooked patties on ciabatta buns with ample slivers of cucumber and a big dollop of yoghurt dressing.

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