Venison burgers with mustard fries
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Venison burgers with mustard fries
Rumoured to be the Queen’s favourite ‘fast’ food, our ultimate venison burger is topped with Davidstow cheddar, Tiptree red onion chutney and a whisky mayonnaise in a toasted brioche bun. Served with posh fries, dusted with English mustard powder.
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
984Kcal
Fat
49gr
Saturates
16gr
Carbs
77gr
Sugars
18gr
Fibre
6gr
Protein
55gr
Salt
2.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 3 tbsp sunflower oil, plus 1⁄2 tbsp
- 800g Maris Piper potatoes
- 1 tbsp English mustard powder
- 4 Taste the Difference venison burgers
- 100g Davidstow Cheddar, thinly sliced
- 4 brioche burger buns
- 4 tbsp Wilkins & Sons Ltd Tiptree red onion chutney
- handful watercress
- 1⁄2 x 20g pack chives, snipped
For the whisky mayonnaise (makes 200g)
- 2 medium egg yolks
- 1 tbsp cider vinegar
- 2 tbsp whisky
- 200ml sunflower oil
Step by step
- For the mayonnaise, put the yolks, vinegar and whisky in a small food processor and blend. Slowly drizzle in the oil, continuously blending, until the mayo thickens to your desired consistency. Season well; set aside.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put 3 tablespoons of sunflower oil in a large roasting tray and heat in the oven for 5 minutes. Cut the potatoes into thin chips (skin on), then toss with the mustard powder to coat lightly. Remove the hot tray from the oven and carefully add the chips, tossing to coat in the oil. Season well with salt and return to the oven for 35-40 minutes, or until the chips are golden and cooked through. Shake the tray a couple of times while cooking to ensure they don’t stick and are brown all over.
- Meanwhile, heat 1⁄2 tablespoon of oil in a large ovenproof frying pan and fry the burgers for around 10 minutes, turning halfway, until golden and cooked through. Divide the cheese between the burgers and place in the oven for a couple of minutes for the cheese to melt (if your pan isn’t ovenproof, simply cover with a lid instead).
- Toast the cut sides of the burger buns. Add a tablespoon of whisky mayo to each base, then top with a venison burger. Add a spoonful of red onion chutney and some watercress and top with the burger lid.
- Toss the chives through the chips and serve with the burgers.
