Mini Venison & Chorizo Burgers

Mini Venison & Chorizo Burgers

A delicious canape or snack, easy to make and serve. This recipe makes 8 small burgers.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Cuisine Venison
Servings 8


  • 8 mini burger buns
  • 300 grams venison mince
  • 100 grams minced pork
  • 1 tbsp Worcestershire sauce
  • 1 tbsp wholegrain mustard
  • 1 handful flat leaf parsley chopped
  • 1 red onion diced
  • 4 mini cooking chorizos
  • 8 baby gem leaves
  • onion chutney to serve
  • good quality mayonnaise to serve
  • salt and black pepper
  • vegetable oil
  • cocktail sticks


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Keyword Burgers, Venison