Venison Burgers with Tomato Jam

Written By Dan Goodship

Serves: 4
Prep time: 20 minutes (plus 2 hours for the tomato jam)
Cook time: 10–15 minutes (burgers) + 20–30 minutes (onions)
Total time: Approx. 2 hrs 45 mins
Skill level: Intermediate
Best for: Summer BBQs / comfort food / outdoor cooking

About this recipe

This is a proper “treat yourself” burger: simply seasoned venison (or beef), topped with caramelised onions, creamy goat’s cheese, fresh lettuce, and a rich tomato jam that’s sweet, tangy and packed with umami. Think ketchup… but fancier, deeper, and made from real tomatoes.

Ingredients

Burgers

  • 700g minced venison (or beef mince / lamb mince / turkey mince)

  • 2 red onions, thinly sliced

  • 15ml (1 tbsp) red wine vinegar (or balsamic vinegar / cider vinegar)

  • Salt and black pepper (sea salt or table salt works perfectly)

  • 115g goat’s cheese, sliced or crumbled (or feta / blue cheese / mature Cheddar)

  • Cos lettuce / red leaf lettuce / rocket

  • 4 burger buns (brioche buns work brilliantly)

  • Tomato jam (recipe below)

Tomato jam (UK metric)

Ingredients

  • 1.1kg cherry tomatoes or plum (roma) tomatoes, halved

  • 350g caster sugar (or granulated sugar)

  • 60ml bottled lime juice (or bottled lemon juice)

  • 2 tsp chilli flakes (more or less to taste)

  • 1½ tsp salt

Optional add-ons (great for burgers):

  • 1 tsp smoked paprika

  • 1 tsp Dijon mustard

Method

1) Make the caramelised onions (20–30 minutes)

  1. Heat a frying pan over medium-high heat with a drizzle of oil.

  2. Add the sliced onions and cook, stirring occasionally, until softened and starting to brown.

  3. Add a pinch of salt to draw out the moisture.

  4. After 10–15 minutes, add the vinegar.

  5. Continue cooking for another 10–15 minutes until deep golden and jammy.

  6. Set aside.

2) Shape the burger patties

  1. Divide the mince into 4 equal portions (about 175g each).

  2. Gently shape into patties (don’t overwork the meat).

  3. Press a thumb dent into the centre of each patty to help prevent shrinkage.

3) Cook the burgers

Air fryer method (fast and easy)

Temperature: 200°C
Tip: Lightly oil the patties (or use cooking spray) for better browning.

  • Cook for 10–12 minutes for medium, turning halfway through

  • Cook for 12–14 minutes for medium-well

  • Cook for 14–16 minutes for well done

✅ Add the goat’s cheese during the last 1–2 minutes so it softens nicely.

BBQ/grill method (original style)

  1. Preheat the BBQ/grill until hot.

  2. Season the patties with salt and pepper just before cooking.

  3. Grill for 2–3 minutes per side.

  4. Add the goat’s cheese after turning and cook with the lid down for the best melt.

Frying pan method (no BBQ needed)

  1. Heat a heavy frying pan over medium-high heat with a little oil.

  2. Cook the patties for 4–5 minutes per side (depending on thickness).

  3. Add the goat’s cheese in the final 1–2 minutes, then cover briefly to help it melt.

4) Toast the buns (optional, but recommended)

Air fryer: 160°C for 2–3 minutes
(Keep an eye on them — they toast quickly.)

5) Build the burgers

Layer up:

  1. Bottom bun

  2. Tomato jam

  3. Patty with goat’s cheese

  4. Caramelised onions

  5. Lettuce (rocket works especially well here)

  6. Top bun

Tomato jam method (2 hours simmering)

  1. Add the tomatoes, sugar, bottled lime (or lemon) juice, chilli flakes and salt to a large saucepan.

  2. Bring to a simmer over high heat, then reduce to low.

  3. Simmer for 2 hours (or longer) until thick and glossy, like jam.

  4. Stir occasionally over low heat — or frequently if cooking at a higher heat to prevent it from catching and burning.

✅ Cooking time: approx. 2–2½ hours

Storage tips

  • Fridge: Store in a sealed jar for up to 1 week

  • Freezer: Freeze in a tub for up to 3 months

  • Canning: Only use proper water-bath canning guidance if preserving long-term

UK ingredient swaps and alternatives

  • Challah buns → brioche buns / soft baps

  • Kosher salt → sea salt / table salt

  • Romaine → cos lettuce

  • Arugula → rocket

  • Goat cheese → goat’s cheese log / feta / blue cheese / Cheddar

  • Bottled lime juice → bottled lemon juice (recommended for consistent acidity)

Outdoorman tip 🔥

This burger is ideal for outdoor cooking: make the tomato jam at home, then pack it into a sealed container. On site, cook the patties on the grill or in the air fryer, then build fresh.

Dan Goodship