• 1kg Venison mince
  • 150 ml Glasseye Creek Sauce
  • 1 medium onion, finely chopped
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon crushed garlic
  • alt and freshly ground black pepper


Mix all of the ingredients in a bowl. Divide into equal portions and roll into balls before flattening into burger patties.

Place all on a tray, cover with gladwrap, and leave in fridge for 30 mins or so to allow the flavours to penetrate, and burgers to firm.

The rest is pretty straightforward. Bang on a barbie, or grill in a hot pan, but avoid over turning the burgers as they tend to lose the juices, which is flavour! Sear and cook one side.

Depending on how thick you have made your patties, should be a couple of minutes each side, then flip and cook the other side.

Once cooked, ideally slightly rare in the middle and full of flavour from the juices of the venison and the sauce, then serve with fresh, or toasted buns and your favourite condiments eg. lettuce, onions, tomato, grilled cheese (great with brie or blue cheese), pickles, etc etc.

A wee hint. Venison goes great with fruity and sweet sauces and chutneys. So with Glasseye Creek Sauce in the meat, which will impart a sweet and smoky flavour, try using a plum, cranberry or similar fruit relish as a topping. Up to you. Obviously goes best with Glasseye Creek as the topping sauce, but no rules. A good pattie is the key, let the rest just evolve. Enjoy!