Description

This juicy and flavorful venison burger recipe brings out the best in ground deer meat using simple ingredients like beef fat, butter, and spices. Whether grilled or pan-cooked, these burgers are tender, moist, and easy to make at home, even if it’s your first time cooking with wild game.

Ingredients

Scale

Ingredients

For the Burger Patties

1 lb ground venison
2 tablespoons grated cold butter
2 tablespoons diced beef
2 teaspoons minced onion
½ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon Soy sauce
1 teaspoon apple cider vinegar
1 large egg
Salt (for seasoning both sides)

Optional Toppings

Cheddar cheese slices
Lettuce leaves
Sliced tomato
Sliced red onion
Bread and butter pickles
Ketchup, mustard, or mayo
Brioche buns or your preferred buns

Instructions

Mix the Ingredients
In a large bowl, combine ground venison, grated butter, diced beef, minced onion, garlic powder, black pepper, soy sauce, apple cider vinegar, and the egg. Mix everything gently with your hands until well combined.
Form the Patties
Divide the mixture into 4 equal parts and shape them into round patties. Use the back of a tablespoon to gently press a small indent in the center of each patty to prevent puffing while cooking.
Preheat Cooking Surface
Heat your grill to 500°F, or heat a cast iron skillet over medium-high heat with a small amount of oil. While heating, generously salt both sides of each patty.
Cook the Patties
Place the patties on the hot surface. Cook for about 4 minutes on each side, turning once. Aim for an internal temperature of 140°F for best results.
Let Them Rest
Remove the burgers from the heat and let them rest for 5 minutes. This helps the juices stay inside.
Assemble and Serve
Place each patty on a toasted bun with your favorite toppings. Serve hot with a side of fries or salad.

Notes

Any ground venison (deer, elk, moose, or antelope) works well.
Substitute ½ teaspoon onion powder if you don’t have fresh onion.
Burgers can be shaped ahead and stored in the fridge for 24 hours.
Patties freeze well for up to 3 months. Thaw completely before cooking.
Avoid overcooking; venison is lean and dries out quickly.
Use a meat thermometer to hit the perfect doneness at 140°F.

Prep Time: 5
Cook Time: 8
Category: Lunch
Method: Grilling or Pan-Fried
Cuisine: American

Keywords: venison burger recipe, deer burger, wild game burger, ground venison patties, homemade venison burgers, easy wild meat recipe, juicy venison burger, healthy burgers