Venison Burger Recipe

This venison burger recipe dishes up rich, gamey flavor with lean ground deer meat, seasoned to perfection and cooked by pan-frying or grilling. A delicious beef substitute, it's perfect for hunters, burger lovers, and anyone looking for a wild game alternative!

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Cooking Method: Frying, Grilling

Cuisine: American

Courses: Main Course

Difficulty: Beginner

Servings: 4

Calories: 269 kcal

Best Season: Suitable throughout the year

Description

This venison burger recipe dishes up rich, gamey flavor with lean ground deer meat, seasoned to perfection and cooked by pan-frying or grilling. A delicious beef substitute, it's perfect for hunters, burger lovers, and anyone looking for a wild game alternative!

Ingredients

1 lb Ground Venison
2 tsp Balsamic Vinegar
1/2 tsp Worcestershire Sauce
1 tsp Garlic Powder
1/2 tsp Onion powder
1 tsp Salt
1/2 tsp Pepper
2 tbsp Freezing cold butter (Grated)
Burger buns (brioche is best and toppings you like – cheese (like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc.)

Instructions

1
Before beginning, place a stick of butter in the freezer.
2
If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind.
3
Mix together the venison, balsamic, Worcestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat; you don’t want it too packed.
4
Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts.
5
Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice.
6
Place the burgers on the grill or in the hot pan, and cook for anywhere from 5 to 8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.
7
I use an internal read thermometer and pull my burgers at 140-145F (medium), but you can pull them at 150F-160F if you like yours more well done.
8
Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 269kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 8g40%
Cholesterol 126mg42%
Sodium 678mg29%
Total Carbohydrate 2g1%
Sugars 1g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When I tell people to add butter to burger meat, I sometimes get flack from the health police. To me, it makes a huge difference, but of course, it isn’t 100% necessary. If you don’t want to use the butter, just don’t. But your butter won’t be as juicy, and it’s only about 1/2 Tbsp. per serving. I always opt for very high-quality, grass-fed butter, by the way.

Read it online: https://therecipenook.com/recipe/venison-burger-recipe/