Venison burger and chips recipe

(42 ratings)

This delicious and easy venison burger and chips is low in calories and fat and perfect for enjoying in the sunshine

venison burger and chips
  • healthy
  • Low-fat
  • healthy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories295 Kcal15%
Fat4 g6%

Bun-free, high-protein venison burgers make the ultimate healthy dinner.

This venison burger and chips recipe comes in at only 295 calories. It's a full meal that feels like a treat but is actually really healthy. Venison contains more protein than any other red meat which means it's great for sustaining healthy muscles. Not only that, it will make you feel fuller for longer. And chips don't have to be unhealthy - these homemade oven baked ones are cooked in almost no fat at all, and they taste great. This recipe serves one - it's a great post gym pick-me-up. If you want to serve more people, it's easy just to multiply the amounts.


For the chips:

  • 1 large maris piper potato (about 175g/6oz)
  • Spray oil

For the burgers:

  • 125g venison steak, roughly chopped
  • 1tbsp quark
  • 2 spring onions
  • 1tsp freshly chopped thyme

To serve:

  • 6 baby plum tomatoes, halved
  • 4 small gherkins




  1. Set the oven to 200°C/400°F/Gas Mark 6.
  2. Cut the potato into chips. Cook them in boiling water for 5 minutes, then drain well and spread them out on a baking tray. Spray very lightly with oil. Bake in the centre of the oven for 15 minutes.
  3. Place the venison, quark, spring onion and thyme in a food processor and whizz until just blended. Shape into 2 burgers and place on a sheet of baking parchment.
  4. Remove the baking tray with the chips from the oven, turn them over and move them to one side of the tray. Place the parchment with the burgers on the other side of it and bake for 15 minutes. Serve immediately with tomato and sliced gherkins.

Top tip for making venison burger and chips

There's no need to peel the potato before you chop it into chips, unless you prefer to. The burgers can be made up to 24 hours in advance and kept in the fridge before cooking. Similarly you can chop the chips and store them in a pan of water in the fridge for up to 24 hours.

If you haven't used quark before, it's worth discovering. It's a dairy ingredient, made from milk curds, and it gives foods a lovely creaminess - a bit like a mild cream cheese. However, it's low in calories and fat, but high in protein. Find it in the yoghurt aisle at supermarkets.

If you prefer the tomatoes cooked, add them to the baking tray 10 minutes before the end of cooking.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.