Go Back
Print

WILD VENISON BURGER WITH GRUYERE AND PANCETTA SAUCE

These Wild Venison Burgers with Gruyère & Pancetta Cheese Sauce are a rich, indulgent twist on the classic burger, pairing lean, flavourful venison with warm spices, fresh thyme and a proper hit of savoury depth. The real showstopper is the silky Gruyère cheese sauce, enriched with crispy pancetta and a touch of Dijon for balance, creating a glossy, pour-over topping that clings to the burger and seeps into the brioche. Juicy, slightly smoky and unapologetically luxurious, this is a grown-up burger built for messy hands, slow bites and serious flavour.

Course Main Course
Cuisine british
Keyword burger, gruyere, PANCETTA, VENISON

Ingredients

For the Burger:

  • 500 g wild venison mince
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp fresh thyme leaves
  • Salt and black pepper to taste
  • 4 brioche

For the Gruyere Pancetta Cheese Sauce

  • 100 g pancetta, diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup 120 ml whole milk
  • 1/4 cup 60 ml heavy cream (optional for extra richness)
  • 120 g about 1 cup Gruyère cheese, shredded
  • 1 teaspoon Dijon mustard optional but recommended
  • Salt & black pepper to taste
  • Pinch of nutmeg optional, enhances Gruyère
  • Chopped chives or parsley for garnish (optional)

Instructions

  1. Preheat the grill to 200°c and set up for direct grilling.
  2. In a large bowl, mix together the venison mince, chopped onion, minced garlic, smoked paprika, cumin, thyme, salt, and black pepper. Stir until well combined, but don’t overwork the meat.
  3. Shape into 4 thick, juicy patties.
  4. To make the sauce cook the diced pancetta until golden and crispy (5–7 minutes).
  5. Remove with a slotted spoon and drain on paper towels. Reserve 1 teaspoon of the rendered fat in the pan if desired, for flavour.
  6. In the same pan (or a small saucepan), melt the butter over medium heat.
  7. Whisk in the flour and cook for 1–2 minutes until it forms a smooth, pale roux — don’t let it brown.
  8. Slowly whisk in the milk (and cream if using) to avoid lumps.
  9. Simmer for 2–3 minutes until the sauce thickens slightly.
  10. Lower the heat and stir in the shredded Gruyère, a handful at a time, until fully melted and smooth.
  11. Stir in the Dijon mustard, nutmeg (if using), and season with salt and black pepper to taste.
  12. Stir in the cooked pancetta bits. If the sauce is too thick, loosen it with a splash more milk.
  13. Whilst the cheese sauce is thickening, grill your venison patties over direct heat for 3-4 minutes per side, or until they’re cooked to your desired doneness.
  14. Toast the buns lightly on the grill until golden brown.
  15. Place a burger (or double stack if hungry!) on top of the base bun, then drizzle the smoky BBQ sauce over the top, making sure every bite will be packed with flavour. Top with the bun lid.
  16. Enjoy!