Oat-crusted Burgers / HOMEGROWN KITCHEN

This is a quick post today to share the recipe for the oat-crusted venison burgers I took to a BBQ recently. I had a few requests for the recipe when I posted this photo on my Facebook page, so here it is. The secret ingredient in these flavoursome and tender burgers is good old homemade plum sauce. It gives the burgers a lovely sweet and sour flavour. If you don’t have plum sauce on hand any fruit chutney will do.

Oat-Crusted Burgers in Lettuce Cups

When I remade these to test the recipe and photograph the burgers I decided to serve them in lettuce cups rather than burger buns. As meat burgers are quite heavy, serving them in a lettuce cup lightens up the meal. Perfect for a hot summers evening.


  • approx. 500g venison mince I used Silver Fern Farms
  • half small red onion or 1 shallot finely chopped
  • 1 free-range egg
  • 3 Tbsp homemade plum sauce or fruit chutney
  • 1 teaspoon grainy mustard
  • sprig of parsley chopped
  • 1/4 teaspoon salt
  • cracked pepper
  • two large handfuls of rolled oats + extra oats for the crust


  • Put all the ingredients in a bowl and use your hands to combine, don't over mix or you will have tough meat. If the mixture feels 'wet' add an extra handful of rolled oats to soak up the moisture. Leave the mixture to rest for a half hour in the fridge for the oats to absorb any liquid. Then shape into palm sized burger patties. Cover a plate with extra rolled oats and gently roll each burger in the oats to form a crust. Handle them carefully as you don't want to flatten them too much.
  • Serve each burger in a lettuce cup with an assortment of burger accompaniments:

Serve each burger in a lettuce cup with an assortment of burger accompaniments:

  • marinated beetroot slices
  • sliced gherkins
  • avocado slices
  • red cabbage slaw
  • sliced tomato
  • mayonnaise

Really anything that tickles your fancy… have a great weekend!

Oat-crusted Burgers / HOMEGROWN KITCHEN

Oat-crusted Burgers / HOMEGROWN KITCHEN

Oat-crusted Burgers / HOMEGROWN KITCHEN

Join the Conversation

  1. Just fantastic, I try very hard to curb my addiction to wheat as it just makes me tired, so this is the perfect way to serve a wee burger. And what a lovely recipe. I grow grass fed beef out here on the plains in Illinois.. i am a long way from home,(NZ) but I bet your recipe will be popping up in my kitchen soon.. Good morning Nicola! c

    1. Nicola Author says:

      Hi Ceclilia, lovely to hear from you all the way from Illinois. We are lucky in NZ to have mostly grass-fed beef. Great to hear you are sharing that passion in the US. All the best, Nicola

  2. Great looking burgers, Nicola. Love the idea of serving them in lettuce cups, and I hope you’ll be sharing the plum sauce recipe.

    1. Nicola Author says:

      Hi Sue, yes I will share the plus sauce recipe when our omega plums are ready later next month.

  3. How cool! Yep I agree, the plum sauce looks like a winner. The beetroot makes it so kiwi!

  4. I’ve been looking for some new and different grass fed beef recipes. Never thought of burgers with oats. The end product looks delicious. I think half my family will eat it on a bun, and half with the lettuce cups. Sounds great.

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