Dinner

Venison Burger with Beetroot Slaw

Name: Venison Burger with Beetroot Slaw
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 170 g Venison steak, minced or chopped very fine; 1 yolk, about 17 g Egg yolk; 180 g New potatoes; 80 g Cooked beetroot; 80 g Red cabbage; 60 g Carrot; 50 g Greek yogurt, 0% fat; 2 tsp, about 12 g Creamed horseradish; 5 g Olive oil; A few leaves Fresh thyme; To taste Salt

Venison chopped fine into a burger, with a beetroot, cabbage and carrot slaw in horseradish yogurt and boiled new potatoes. 52 g of protein for 523 kcal.

Calories: 523kcal
Protein: 52g
Fat: 15g
Carbs: 49g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Milk
Eggs

Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Venison steak, minced or chopped very fine170 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Egg yolk1 yolk, about 17 g
Venison is so lean the burger needs a binder or it crumbles.
New potatoes180 g
Raw weight, skins on.
Cooked beetroot80 g
Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.
Red cabbage80 g
Carrot60 g
Greek yogurt, 0% fat50 g
Creamed horseradish2 tsp, about 12 g
Olive oil5 g
Fresh thymeA few leaves
SaltTo taste

Method

Boil the potatoes in salted water for fifteen minutes.
Grate the beetroot, cabbage and carrot coarsely. Stir the horseradish into the yogurt with a pinch of salt and toss the vegetables through it.
Mix the venison with the yolk, thyme and salt and shape into one patty. Fry in the oil over a medium-high heat for four minutes a side. It should still be pink in the middle.
Serve the burger on the slaw with the potatoes.

Worth knowing

Ask the butcher to mince the venison, or pulse cubes in a food processor. Bought venison burgers often have pork fat added, which changes the figure by 100 kcal or more.
Cook it less than a beef burger. Venison with no fat goes from pink to dry in about a minute.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.