Put these ultra-juicy venison burgers on your menu for the next backyard barbecue! These tender venison burgers are seasoned with an easy yet flavorful spice blend and piled onto a buttery bun with your favorite toppings. These deer burgers can be ready in less than 30 minutes, making entertaining a breeze.
Grill or skillet
If given the option, butcher shops can add 10-20% of pork fat to 1 pound of ground venison.
1 beaten large egg
Butter grated two tablespoons.
One tablespoon of Worcestershire Sauce
Half a teaspoon of salt
Black pepper, 1/2 teaspoon
Half a teaspoon of garlic powder
1/4 teaspoon of onion powder
Smoked paprika, 1/4 teaspoon
Four cheese slices
Use one tablespoon of olive oil to cook in a skillet.
Four burger buns
Toppers include bacon, lettuce, tomato, red onion, avocado, and condiments.
Add the ground venison, the beaten egg, and the grated butter to the bowl. Mix the ingredients with your hands until they form a cohesive mixture. You don’t want the meat to become rigid, so you shouldn’t overmix it.
The venison mixture should be divided into four equal-sized balls and then into burger patties. They should be slightly bigger than your burger rolls to account for shrinkage during cooking. Make an indentation in the middle of every cake with your thumb. The patties should be refrigerated for 10 minutes.
Combine the salt, black powder, garlic powder, onion, and smoked paprika. Sprinkle the venison patties with salt and pepper right before cooking. It is essential to sprinkle salt on them right before cooking.
While the patties are cooling, lubricate and heat the grill to medium-high. Place the cakes onto the grill. Close the lid and cook the patties for 2 to 3 and a 1/2 minutes per side, depending on how well done you want them.
The venison burgers should be cooked on the opposite side for two to three-and-a-half minutes. When the patties reach your desired temperature, they are ready. Add the cheese to the burgers in the last 30 seconds of cooking.
Cover the patties with foil after removing them from the grill. Allow the cakes to rest for 5-10 minutes to redistribute the juice throughout the meat. Serve the patties with your favorite toppings on burger buns. Enjoy!
Over medium heat, heat the olive oil in an iron skillet. Add two venison patties once the skillet and oil are hot. Avoid overcrowding. Cook the venison patties for 2 to 3 and 1/2 minutes on each side, depending on how well done you want them. (See notes for a guide on internal temperature and cooking times).
Then flip the burgers over and cook the other side for two to three-and-a-half minutes. Add the cheese to the burgers when you flip them.
Cover the patties with foil after removing them from the skillet. Repeat the process with the other two patties. Let the cakes sit for 5-10 minutes to redistribute the juice throughout the meat. Serve the patties with your favorite toppings on burger buns. Enjoy!
Temperature and cooking time: Medium well 155° F for 9 mins, well done 160° F for 10 mins. Note that the listed cooking time includes the time spent on the grill and skillet. The burgers will be flipped in the middle of the total cooking time. Because ground deer is lean meat, I do not recommend cooking burgers beyond medium. However, this is up to you. The cooking times are only approximate. Use an instant-read temperature gauge to ensure your burgers reach the proper internal temperature. Flip the burgers only once to keep them together.
When grilling patties, avoid using a spatula to squeeze them. It will only press out the juices that we are trying to keep.
Before grating, freeze the butter. After 10 minutes of freezing, butter is easier to grate.
The nutritional information provided is an estimation. The accuracy of nutritional information is not guaranteed.