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Venison Burger with Celeriac Remoulade and Chips

Pan-seared venison patties served in soft rolls with homemade double-fried chips and a creamy mustard-dill celeriac remoulade.

DinnerMain CourseVenisonBurgerChipsRemoulade
Estimated Nutrition
Calories
1003.1
kcal / serving
4012.4 kcal total
Carbs
53.9g
per serving
215.6 g total
Fat
72.1g
per serving
288.4 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Dijon Mustard
Good-quality
1
tsp
English Wholegrain Mustard
3
tsp
White Wine Vinegar
Or to taste
1
piece
Tomato Ketchup
To serve
Dairy
2
piece
Egg
Large, free-range, yolks only
GrainsCereals
4
piece
Bread Roll
Soft white, cut in half
Meat
500
g
Venison Mince
Preferably sirloin mince from fallow deer
NutsSeeds
1
pinch
Salt
1
bunch
Dill
Fresh, chopped
1
piece
Black Pepper
Freshly ground
OilsFats
150
ml
Sunflower Oil
50
ml
Extra Virgin Olive Oil
Good-quality
1
ml
Sunflower Oil
For deep frying
1
tbsp
Olive Oil
For rubbing burgers
Vegetables
1
piece
Celeriac
Small
4
piece
Potato
Floury, like Maris Piper, cut into fries
1
piece
Red Onion
Finely sliced into rings
3
piece
Gherkin
Drained, sliced

Method

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