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New York Style Venison Burger

New York Style Venison Burger



  • 2 Mingarry Venison Burgers
  • 2 slices Swiss style cheese
  • 2 burger buns
  • 50g sauerkraut or red sauerkraut
  • Gherkins

Barbecue Sauce

  • 1/8 small white onion
  • 100g mayonnaise
  • 25g ketchup
  • 2tsp creamed horseradish
  • 1/2tsp Tabasco
  • 1/2tsp Worcestershire sauce
  • 1/2tsp smoked paprika


  • Remove the burgers from the fridge thirty minutes before cooking to allow the meat to temper
  • Make the burger sauce by finely mincing the onion and then mixing it into all the other sauce ingredients until well combined
  • Bring a non-stick or cast iron pan to a high heat – the pan should be almost smoking
  • Season the burgers well with salt and black pepper
  • Place the burgers in the pan and hard sear for two to three minutes to form a dark, charred crust on one side of the burgers
  • Flip the burgers and reduce the heat to medium low
  • Place a slice of Swiss cheese on top of each burger and allow to cook for a further three to five minutes until they've reached your required level of done-ness and the cheese has melted onto the top of the burgers
  • Remove the burgers from the pan and allow to rest for two minutes
  • While the burgers rest, turn the pan to low and toast off your burger buns, and warm the sauerkraut slightly
  • To assemble, spread some of the sauce on each side of your toasted buns
  • Lay the sauerkraut on the bottom half of the buns, top with the burgers, lay on the gherkins, and finally crown with the top half of the bun
  • Serve with fries, onion rings, and a side of dressed salad

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