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The Ultimate Christmas Venison & Camembert Burger

The Ultimate Christmas Venison & Camembert Burger

4.5rating out of 5

(901 reviews from our customers)

Prep Time

35 min



This festive burger pairs succulent venison & pork patties with camembert, sweet onions and cranberry. Enjoy with creamy sprout slaw & chunky chips.

Prep Time

35 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 bag of dried cranberries (30g)
1 garlic clove
1 balsamic vinegar sachet (15ml) †
1 Dijon mustard pot (5.5g) †
2 brioche rolls †
3 white potatoes
Cranberry Sauce
1 cranberry sauce pot (40g)
1 mayonnaise sachet (30ml) †
mini camembert
1 camembert (125g) †
100g Brussels sprouts
Venison & pork burgers
2 x venison & pork burgers (227g) †
You Will Need
Baking paper, food processor, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 bag of dried cranberries (30g)
  • 1 garlic clove
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 2 butter brioche buns<span class="strong">†</span>
  • 1 white potato
  • 1 cranberry sauce pot (40g)
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
  • Camembert 125g<span class="strong">†</span>
  • 100g brussels sprouts
  • 2 x 113.5g Venison Burger<span class="strong">†</span>
Typical Values per 100g per serving
Energy 897 kJ
213 kcal
4289 kJ
1019 kcal
of which saturates
8.7 g
3.8 g
41.5 g
18.3 g
of which sugars
23.9 g
8 g
114.3 g
38.4 g
Fibre 2.1 g 10.3 g
Protein 9.9 g 47.5 g
Salt 0.63 g 3 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
1 garlic clove
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
2 butter brioche buns
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), egg (12%), water, sugar, sustainable palm oil, butter (milk) (2%), egg white, yeast, salt, flavouring, fermented wheat flour, soya flour, emulsifier (mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids), colour (mixed carotenes), flour treatment agent (ascorbic acid). May contain sesame.
1 white potato
1 cranberry sauce pot (40g)
Sugar, Cranberries, Citrus Pectin, Vinegar, Port, Lemon Juice, Orange Zest, Orange Juice
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
Camembert 125g
pasteurised cows milk, salt, starter culture, mould culture, coagulant
100g brussels sprouts
brussel sprouts (100%)
2 x 113.5g Venison Burger
Venison, pork, water, pea flour, pork fat, sea salt, cracked black pepper, onion powder, rice flour, yeast extract, Preservative: sodium metabisulphite, Antioxidant: ascorbic acid.
  • Allergens highlighted by † (sulphites, mustard, egg, soya, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chunky chips

Add the chunky chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 30 min or until golden and crisp


Meanwhile, boil a kettle

Trim the Brussels sprouts and chop them in half

Add the chopped sprouts to a food processor and blitz for 30 secs or until finely shredded

Tip: Don't have a food processor? Slice them finely instead!

Add the dried cranberries to a small bowl, cover them with boiled water and set aside to soak



Add the shredded sprouts to a colander and pour the remaining boiled water all over them until bright green and wilted, then set aside to steam dry

Peel and finely slice the red onion[s]

Heat a pot with a drizzle of vegetable oil over a medium-low heat

Once hot, add the sliced onion to the pot and cook for 10-15 min, stirring frequently, or until golden and caramelised


Whilst the onions are cooking, line a baking tray with baking paper

Add the venison & pork burgers to the tray and put the tray in the oven for 12-14 min or until the burgers are cooked through (no pink meat!)



Whilst the burgers are cooking, drain the soaked cranberries and chop them finely 

Peel and finely chop (or grate) the garlic

Add the chopped cranberries and shredded sprouts to a bowl with the mayonnaise, Dijon mustard, chopped garlic (don't like raw garlic? Go easy!) and a small pinch of salt and pepper 

Give everything a good mix up – this is your sprout & cranberry slaw


Once the burgers are cooked, slice the mini camembert[s] in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Tip: Run your knife under hot water to stop it sticking to the cheese!

Top each venison & pork burger with a camembert half and add the brioche rolls to the other side of the tray

Return the tray to the oven for 2-3 min or until the cheese has melted and the brioche is warmed through


Once the onions have caramelised, add the balsamic vinegar and 1 tsp [2 tsp] sugar to the onion and cook for 1-2 min further or until the vinegar has been absorbed and the onions are sticky – these are your balsamic onions


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Fill each brioche roll with the balsamic onions, a venison & pork camembert burger and a dollop of cranberry sauce

Serve the sprout & cranberry slaw and chunky chips to the side


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