Let’s celebrate International Burger Day!

Packed with herbs and spices, this burger is served with melted Brie cheese, fig chutney, butter lettuce, and beer-battered onion rings.

Looking for a unique twist on the classic burger in celebration of International Burger Day? Look no further than the Venison Mushroom Blended Burger!

Made with a combination of venison (specifically, Eland mince) and finely diced button and portabellini mushrooms, this burger is bursting with rich, savoury flavour. Spices like mixed herbs, garlic powder, onion powder, crushed black peppercorns, and salt add depth and complexity to the patty, while a jumbo egg helps bind it all together.

Served on a toasted burger bun with melted Brie cheese, fig chutney, butter lettuce, and beer-battered onion rings, this burger is a true showstopper. So fire up the grill and get ready to impress your friends and family with this delicious and unique take on the classic burger, compliments of The South African Mushroom Farmers’ Association.

Venison mushroom blended burger

Makes 4 burgers

For the burgers:

  • 400 grams Eland Mince (80/20 fat ratio) or any preferred venison – even ostrich
  • 400 grams mixed button and portabellini mushrooms, finely diced
  • 60ml Mrs Balls Chutney
  • 1 tablespoon mixed herbs (marjoram, rosemary & sage)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon salt
  • 1 jumbo egg

For serving:

  • 4 Burger buns, toasted
  • Beer-battered onion rings
  • Fig chutney or relish / preserve
  • Brie cheese
  • Butter lettuce


For the Burger Patties

  1. Combine all burger patty ingredients in a large bowl and mix ensuring spices well distributed.
  2. Form 4 burger patties and refrigerate for a minimum of 30 minutes.
  3. Grill burger patties (suggest medium) ensuring caramelization on searing.

Build your Burger

  1. Toast Burger Buns on grill bread side down.
  2. Place butter lettuce onto your toasted Burger Bun base.
  3. Top with Mushroom & Eland Blended Burger Patty & thin slices of Brie Cheese.
  4. Drizzle with Fig Chutney.
  5. Top Burger Bun with 3 crispy, golden beer battered onion rings (hold in place with a skewer).

Best served with steak-house style chips tossed in rosemary salt.

Chef’s tips:

  1. Eland is one of the largest and most sort after antelope for venison – it is a healthy and flavourful alternative to Beef with a similar texture so great for people trying venison for the first time.
  2. The Brie Cheese must be thinly sliced and placed on the hot burger patty so that the cheese melts and oozes through each bite of the burger.
  3. You can add a little red wine or balsamic vinegar to the fig chutney or some sweet pickle to the burger if you like a little tangy crispness (cuts through the richness of the brie and the sweetness of the fig).
  4. Messy but delicious – best served with an ice cold beer and lots of serviettes.

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