A delicious canape or snack, easy to make and serve. This recipe makes 8 small burgers.

Mini Venison & Chorizo Burgers Recipe

By Matt Gisby Published: August 19, 2021

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 25 mins

A delicious canape or snack, easy to make and serve. This recipe makes 8 small burgers.

Ingredients

Instructions

  1. In a large bowl mix together both minces with the onion, parsley, mustard and Worcestershire sauce. Season generously with black pepper and shape into 8 equally sized balls. If the mix is loose then the addition of 1 egg can help to bind but generally unrequired with good quality venison mince.
  2. Flatten the balls into burger patties and place them spaced out on a tray in the fridge, cover with cling film and leave for up to 48 hours before cooking.
  3. Heat a griddle pan or BBQ to a medium high temperature when ready to cook. Cut the chorizo in half-length ways removing the skin so you have 8 pieces. Break the lettuce into 8 small leaves ready for the burger. Lightly oil the burgers and season with a pinch of salt on both sides.
  4. Carefully place the burgers in the pan and cook for 3 minutes on the first side. Carefully turn the burgers and add the chorizo to the pan for another 3 minutes cooking together. Remove the pan from the heat and allow the burgers and chorizo to rest as you prepare the buns.
  5. Slice the buns in half, spread mayonnaise the bottom half of the bun, followed by a gem lettuce leave each and then place in the burger and bun top. Pick up a piece of chorizo with a cocktail stick and skewer through the burger- holding everything in place and topping the burger with a grilled chorizo piece.
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