Jamie Oliver Venison Burgers

Jamie Oliver Venison Burgers. That’s what I made last Friday night—barefoot, glass of red in hand, listening to some old Stones record that barely drowned out the sizzle. There’s something raw and kind of primal about venison. It’s not just beef with a twist. It’s earthy. A little wild. It tastes like the woods smell after it rains. I wasn’t expecting it to work so well with gooey Colby Jack and tangy aioli, but it did. It really did. (inspired by Jamie Oliver)

Ingredients Needed

For the meat:

• 2 venison patties (5 oz each)
• 2 slices of Colby Jack
• 2 pretzel burger buns — chewy, salty, amazing

Extras that make it a burger:

• 1 white onion
• 1 ripe tomato
• 2 crunchy romaine leaves
• A tablespoon of butter
• Splash of balsamic vinegar
• A squeeze of ketchup
• Salt, pepper — generous pinches

The weirdly perfect aioli:

• 1 spoon mayo
• 1 spoon ketchup
• Dijon mustard, same amount
• Pickle juice — trust me

How To Make Jamie Oliver Venison Burgers

1. First, the onions. Slice them up and drop them into a pan with butter. Low heat. Take your time here. When they start to soften, throw in that splash of balsamic and the ketchup. You’ll want them soft, golden, sticky. Takes a while. Don’t rush it.
2. Meanwhile, aioli. Get a small bowl. Just toss everything in — mayo, ketchup, mustard, that tart pickle juice. Stir until it looks smooth and creamy. Tastes like the kind of sauce that belongs in a diner where they still spin milkshakes.
3. Now the patties. Crank your grill up to 450°F. Salt and pepper those venison burgers like you mean it. Grill them fast — two, maybe three minutes per side. When they’re nearly done, lay on the cheese and close the lid. Let it melt. Goo is good.
4. While the meat rests (yes, let it rest), toss your pretzel buns face-down on the grill. Just a minute. Enough to make them golden and a little crisp.
5. Assembly time. Aioli on both buns. Don’t be stingy. Then the patty. Those glistening onions. A slice of tomato. Lettuce for crunch. Top bun. Press it down slightly. Done.

Why I Love This Recipe

I made these because I needed something different. Tired of the same old Friday takeout. The venison was a gamble — but it paid off. There’s something old-world about it. Almost nostalgic. My partner took one bite, raised their eyebrows, and said, “Oh, we’re doing this again.”

Recipe Tips

• No Colby Jack, Smoked cheddar. Even better.
• Caramelized onions need patience. Don’t walk away. Don’t burn them.
• Use a thermometer. 160°F inside means no stress.
• Pretzel buns are a vibe. But brioche works too if you’re desperate.
• Serve with roasted sweet potato wedges. Or just a cold beer.

How To Store This Jamie Oliver Venison Burgers

• Room temp: Eat them soon. Two hours max.
• Fridge: Patties and onions go in one container. Aioli in another. They’ll be fine for three days.
• Freezer: Patties only. Stack them with parchment in between. Three months is your window.
• Reheating: Oven at 350°F, 10 minutes or so. Or microwave, damp paper towel on top, 90 seconds.

Let’s Answer a Few Questions! (FAQs)

Can I switch the cheese?
Sure. Use what’s in the fridge. Swiss is lovely.

No grill — can I use a pan?
Yep. Cast iron if you’ve got one. Medium-high heat.

Can I prep the aioli ahead?
Absolutely. It’s even better the next day.

No pretzel buns in the store. What then?
Brioche. Or a crusty roll. Something with texture.

How do I know when the onions are ready?
They go soft, then golden, then almost jammy. You’ll smell when they’re done.

Nutrition Facts (per serving)

• Calories: 159
• Carbs: 3g
• Protein: 22.4g
• Fat: 6g
• Sugar: 0.5g
• Fibre: 0g
• Sodium: 0mg

Try More Recipes:

• Jamie Oliver Chocolate Cheesecake
• Jamie Oliver Baked Apples
• Jamie Oliver Black Forest Trifle