Best Venison Burgers…Ever! Recipe

As a food blogger, I love showing how the right blend of fat and simple seasonings can make Venison Burgers that finally give deer meat the spotlight it deserves.

I still can’t believe how easy it is to get truly juicy Venison Burgers, I used to think deer meat was all lean and dull but that changed once I tasted ground venison brightened by Worcestershire sauce. I’m not gonna pretend its complicated, yet every time friends ask they act surprised, like its a secret handshake.

This recipe sits between proper wild game cooking and simple weeknight comfort, and it belongs in every Deer Meat Recipes rotation. You’ll want to try it on burger night, trust me you wont look back.

Ingredients

Best Venison Burgers.

.

.

Ever!

This burger is all about big meaty flavor and simple tricks to keep it juicy.

Lean venison brings deep, slightly gamey notes and a load of protein but by itself it can dry out so a little fatty pork or ground beef helps.

Basic seasonings like salt, pepper, garlic and onion powders plus Worcestershire add savory depth.

Toasted buns and melting cheese make it comfort food while tomato, lettuce and dill pickles give brightness and crunch.

Not fancy, just honest and addictive.

Perfect for cookouts, quick dinners, or for impressing friends without trying too hard.

• Ground venison: very lean, high in protein, low in fat, earthy game flavor.
• Fatty pork or ground beef: provides needed fat for juiciness and richer mouthfeel.
• Worcestershire sauce: concentrated umami, adds savory depth and slight tang.
• Dijon mustard: optional, sharp tang that brightens and cuts richness.
• Cheese: melts for creamy, salty balance, adds fat and comfort.
• Buns: provide carbs and soak up juices, toasty exterior is key.
• Dill pickles and tomato: pickles add sour crunch, tomato adds juiciness and sweetness.

Ingredient Quantities

• 1 1/2 lb ground venison, its lean
• 6 oz ground pork or fatty ground beef (about 20 percent fat)
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• 1 tbsp neutral cooking oil
• 4 burger buns
• 4 slices cheese (cheddar or American work great)
• 8 to 12 dill pickle slices
• 1 large tomato, sliced
• 4 lettuce leaves
• 2 tbsp unsalted butter

How to Make this

1. In a big bowl gently mix 1 1/2 lb ground venison with 6 oz ground pork (or fatty ground beef), 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard if using; do not overwork it or you’ll make the patties tough, just combine until evenly mixed.

2. Divide into four equal portions and shape into slightly oversized patties, make a shallow thumb indent in the center of each so they cook flat and dont puff up.

3. Cover and chill the patties 15 to 30 minutes in the fridge so they firm up and hold together better on the grill or pan.

4. Heat a cast iron skillet or grill to medium-high, add 1 tbsp neutral oil to the pan or brush the grates with oil so the meat doesnt stick.

5. Cook the patties about 3 to 4 minutes on the first side until a good brown crust forms, flip once and cook another 3 to 4 minutes; cook longer for thicker patties, check internal temp if you want: 160°F is the safe temp for ground meat, 145 to 155°F will be juicier but less well done.

6. In the last minute of cooking put a slice of cheese on each patty and cover the pan or close the grill to melt the cheese; dont press the burgers while they cook.

7. While the burgers finish, spread the 2 tbsp softened unsalted butter on the cut sides of 4 buns and toast them in a clean skillet or on the grill until golden, this adds flavor and keeps them from getting soggy.

8. Assemble the burgers: bottom bun, leaf of lettuce, tomato slice, the cheesy venison patty, 2 to 3 dill pickle slices (or more to taste), then top bun; adjust pickles 8 to 12 slices across burgers as you like.

9. Let the assembled burgers rest a minute so the juices settle, then serve right away with your favorite sides, and remember dont squeeze the burger when you bite or youll lose all that good juice.

Equipment Needed

1. Large mixing bowl — for combining the venison, pork and seasonings; dont overwork the meat.
2. Kitchen scale (or measuring cups) plus measuring spoons — to portion 1 1/2 lb, 6 oz and the spices.
3. Rubber spatula or wooden spoon — to gently fold ingredients together.
4. Plate or tray and plastic wrap — to shape patties and chill them in the fridge.
5. Cast iron skillet or grill — for searing the burgers and getting a good crust.
6. Sturdy metal spatula and tongs — flip the patties once and handle buns or cheese.
7. Instant read thermometer — optional but handy to check doneness (160°F is safe).
8. Small clean skillet or griddle — for toasting the buttered buns.
9. Butter knife and chef knife plus cutting board — spread butter and slice the tomato.

FAQ

Best Venison Burgers…Ever! Recipe Substitutions and Variations

• 6 oz ground pork or fatty ground beef
  • Ground lamb — similar fat and gives a rich, slightly gamey flavor (works great with venison)
  • 80/20 ground beef — easy swap if you dont have pork, keeps the patties juicy
  • 2 tbsp olive oil or 2 tbsp rendered bacon fat mixed into the venison — good if all you have is very lean meat
  • Finely chopped cooked bacon (about 2 oz) mixed in — adds fat and a smoky hit
• Worcestershire sauce
  • Soy sauce plus a splash of apple cider vinegar — salty and tangy, almost the same umami
  • Tamari — a gluten free soy alternative with similar depth
  • Fish sauce (use sparingly) — strong umami punch, use less than you would Worcestershire
  • A1 or steak sauce — sweeter and thicker but works in a pinch
• Dijon mustard (optional)
  • Yellow mustard — milder but classic burger vibe
  • Whole grain mustard — texture and similar sharpness
  • Mayonnaise mixed with a little vinegar or lemon juice — creamy with a touch of tang
  • Horseradish (small amount) — if you want a sharper bite instead of mustard
• Cheese slices (cheddar or American)
  • Provolone — mild and melts nicely
  • Pepper Jack — for a little heat
  • Smoked Gouda — adds a smoky, creamy twist
  • Swiss — nutty and melts well, good if you want a less sharp cheese

Pro Tips

– Use enough fat. Venison is super lean so stick close to that 6 oz pork or a 20% fat beef, or add a tablespoon of bacon fat or olive oil if it feels dry. Too little fat = dry burgers, too much and they fall apart, so find that balance.

– Handle the meat gently. Mix just until ingredients look evenly combined, shape loosely and make a shallow thumb indent in the center of each patty so they cook flat and dont puff up. Overworking the mix will make them tough.

– Get the pan or grill properly hot and oil it right before cooking, then resist the urge to move or press the patties while they sear. For doneness use an instant read thermometer: 160°F is safest, 145 to 155°F will be juicier but less well done.

– Toast and protect the bun. Butter and toast the cut sides until golden, and put a lettuce leaf or tomato slice under the patty to keep the bottom bun from getting soggy. Put cheese on in the last minute and cover the pan briefly to melt it fast without overcooking the meat.

Best Venison Burgers…Ever! Recipe

Recipe by Noel Matthews

0.0 from 0 votes

As a food blogger, I love showing how the right blend of fat and simple seasonings can make Venison Burgers that finally give deer meat the spotlight it deserves.

Pin

Servings

4

servings

Calories

706

kcal

Equipment: 1. Large mixing bowl — for combining the venison, pork and seasonings; dont overwork the meat.
2. Kitchen scale (or measuring cups) plus measuring spoons — to portion 1 1/2 lb, 6 oz and the spices.
3. Rubber spatula or wooden spoon — to gently fold ingredients together.
4. Plate or tray and plastic wrap — to shape patties and chill them in the fridge.
5. Cast iron skillet or grill — for searing the burgers and getting a good crust.
6. Sturdy metal spatula and tongs — flip the patties once and handle buns or cheese.
7. Instant read thermometer — optional but handy to check doneness (160°F is safe).
8. Small clean skillet or griddle — for toasting the buttered buns.
9. Butter knife and chef knife plus cutting board — spread butter and slice the tomato.

Ingredients

• 1 1/2 lb ground venison, its lean

• 6 oz ground pork or fatty ground beef (about 20 percent fat)

• 1 1/2 tsp kosher salt

• 3/4 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard (optional)

• 1 tbsp neutral cooking oil

• 4 burger buns

• 4 slices cheese (cheddar or American work great)

• 8 to 12 dill pickle slices

• 1 large tomato, sliced

• 4 lettuce leaves

• 2 tbsp unsalted butter

Directions

• In a big bowl gently mix 1 1/2 lb ground venison with 6 oz ground pork (or fatty ground beef), 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard if using; do not overwork it or you'll make the patties tough, just combine until evenly mixed.
• Divide into four equal portions and shape into slightly oversized patties, make a shallow thumb indent in the center of each so they cook flat and dont puff up.
• Cover and chill the patties 15 to 30 minutes in the fridge so they firm up and hold together better on the grill or pan.
• Heat a cast iron skillet or grill to medium-high, add 1 tbsp neutral oil to the pan or brush the grates with oil so the meat doesnt stick.
• Cook the patties about 3 to 4 minutes on the first side until a good brown crust forms, flip once and cook another 3 to 4 minutes; cook longer for thicker patties, check internal temp if you want: 160°F is the safe temp for ground meat, 145 to 155°F will be juicier but less well done.
• In the last minute of cooking put a slice of cheese on each patty and cover the pan or close the grill to melt the cheese; dont press the burgers while they cook.
• While the burgers finish, spread the 2 tbsp softened unsalted butter on the cut sides of 4 buns and toast them in a clean skillet or on the grill until golden, this adds flavor and keeps them from getting soggy.
• Assemble the burgers: bottom bun, leaf of lettuce, tomato slice, the cheesy venison patty, 2 to 3 dill pickle slices (or more to taste), then top bun; adjust pickles 8 to 12 slices across burgers as you like.
• Let the assembled burgers rest a minute so the juices settle, then serve right away with your favorite sides, and remember dont squeeze the burger when you bite or youll lose all that good juice.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 353g
• Total number of serves: 4
• Calories: 706kcal
• Fat: 31g
• Saturated Fat: 13.1g
• Trans Fat: 0.25g
• Polyunsaturated: 3g
• Monounsaturated: 10g
• Cholesterol: 241mg
• Sodium: 1520mg
• Potassium: 890mg
• Carbohydrates: 32g
• Fiber: 1.5g
• Sugar: 3g
• Protein: 68.4g
• Vitamin A: 350IU
• Vitamin C: 6mg
• Calcium: 184mg
• Iron: 12.2mg