Venison Mushroom blended Burger

#BlendYourBurger Finalist Tebogo Molelekoa shares his recipe.
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Prep Time 30 minutes
Cook Time 30 minutes
Course #BlendYourBurger, Burgers, Culinary Collection
Cuisine #BlendYourBurger, burgers, South African
Servings 4


For the Burgers

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

To serve

  • 4 burger buns toasted
  • beer battered onion rings
  • fig chutney or relish / preserve
  • brie cheese
  • butter lettuce


For the burgers

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

To serve

  • Toast Burger Buns on grill bread side down.
  • Place butter lettuce onto your toasted Burger Bun base.
  • Top with Mushroom & Eland Blended Burger Patty & thin slices of Brie Cheese.
  • Drizzle with Fig Chutney.
  • 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.
Keyword burgers