Blue cheese venison burgers on crispy garlic new potatoes

From Cookipedia

Armed with a stack of venison burgers from Preston family butchers - East Kent, I thought I would see what I could knock up with what was lying around in the kitchen.

These came up winners. The burgers were topped with blue cheese (or mature cheddar), cooked on a bed of crispy garlic new potatoes, with a few tomatoes on the side as a nod to healthy eating.

Blue cheese venison burgers on crispy garlic new potatoes
Servings:Serves 2
Calories per serving:603
Ready in:1 hour
Prep. time:5 minutes
Cook time:55 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:9th July 2015

Best recipe review



Not the normal way to serve burgers!

Jerry, aka Chef)


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. Wash the new potatoes, don't peel them
  2. Halve them and steam or boil for about 20 minutes until soft, but not disintegrating
  3. Add 2 tablespoons of olive oil to be base of a small oven tray
  4. Distribute half of the crushed garlic over the olive oil and season with salt and pepper
  5. Add the cooked new potatoes on crush roughly with a fork
  6. Sprinkle the remaining garlic over the potatoes and season again.
  7. Lay the venison burgers over the crushed potatoes and bake for about 30 minutes at the top of the oven, turning once after 15 minutes
  8. After 30 minutes, top the burgers with blue cheese and grill until the cheese is bubbling

Serving suggestions

Serve with sliced tomatoes

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