Talk about a flavor explosion with these Smash Burgers! Caramelized ground venison patties get layered with onions and American cheese.
Hi friends! We’ve got a good ole fashioned recipe takeover today! My brother, Matt aka Uncle Momo, created this amazing smash burger recipe for you and it is INSANE. Matt has traveled the globe taking cooking classes along the way and is incredible at perfecting next level recipes. So, I give you…his venison burgers!
If you have been around of any length of time, you know my love for my Juicy Venison Burgers. Honestly, cookout food is seriously a love of mine. A creamy Pasta Salad, some Grilled Chicken Thighs, and my Grilled Venison Backstrap are just a few of my all time favorites!
This summer, we have whipped up a new recipe that I know you are going to be obsessed with. These Venison Smash burgers are the juiciest and mouthwatering burgers you’ll ever have?! This burger recipe is perfect for busy summer days. Made with ground venison, pork fat, and a medley of delicious seasonings, ensuring every bite is packed with flavor. The sautéed onions and melted American cheese add a luscious, savory touch that pairs beautifully with the juicy, lean venison. Whether you’re hosting a backyard BBQ or just whipping up a quick family dinner, these smash burgers are sure to be a hit!
Topping your venison smash burgers is where the fun really begins. I love keeping it classic with crisp lettuce, juicy tomato, tangy dill pickles, and some creamy fresh avocado. But feel free to get creative and add whatever you and your family love! These burgers are so versatile and easy to customize, making them a go-to for any summer gathering. So fire up the grill and get ready to enjoy the ultimate in homemade burger bliss!
INGREDIENTS AND KITCHEN TOOLS
For the burgers
Ground Venison – 1lb
about ¼ lb pork fat, finely diced (bacon or guanciale work well – I went a little heavy and did 0.25lb of Guanciale fat, I like smash burgers to be more fatty so they bind together when pressed thin)
Worcestershire sauce
Fish sauce
Frozen butter
Grated garlic or or 1/2 tsp. garlic powder
Sea salt
Black pepper
Butter
Onion
Avocado or high heat tolerant oil
Yellow American cheese (you can use cheddar cheese too)
Secret Burger Sauce
Mayo (Matt likes Dukes or kewpie)
Ketchup
Dijon mustard
White vinegar
Minced dill pickles
Brown sugar
Minced shallot or white onion
Paprika
Cayenne Pepper
Salt and pepper to taste, if desired or needed
Assembling:
Burger bun (feel free to toast your bun if you prefer), lettuce, tomato, dill pickles (optional), mayonnaise, any other burger toppings you like!
Kitchen Tools:
For the burger mix, you’ll need a large bowl and some measuring spoons. I like using an ice cream or cookie scoop to measure out my patties, but you can use whatever tool you’d like. You can also use a food scale to make sure each ball of meat is the same size. You’ll want a cutting board and sharp knife for cutting your veggies. When making the smash burgers, you’ll want a quality large cast iron pan and I found a metal spatula helped flip them perfectly.
STEP BY STEP
For the burger mixture:
Step 1: Place venison and pork mixture into a large bowl. Add Worcestershire, fish sauce, garlic, salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat.
Step 2: Divide mixture into 4-6 portions depending on the size of patty you want (I prefer a double stack of thin patties so typically make 5 or 6). Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook.
Making the smash burgers:
Step 1: In a cast iron skillet, place thinly slice onions into rings then fry over medium-low heat in small amount of butter & olive oil, remove from pan when edges brown.
Step 2: Bring burner up to medium-high heat and add a small drizzle of oil. Add 1-2 meatballs depending on size of pan.
Step 3: Place a piece of parchment paper underneath a burger patty press or heavy-bottomed steel pot and push down firmly to “smash” the burgers into thin patties. Make sure to apply even pressure so that the patties are a consistent thickness.
Step 4: Cook 1.5 – 2.5 minutes until the edges caramelize. If desired, season patty additionally with S&P
Step 5: Flip burger and cook for an additional 1.5 – 2.5 minutes. When the patty is less than 1 minute from done, add 1 slice of cheese if desired. Remove from pan
Step 6: After all burgers have been cooked, quickly re-fire the onions to crisp them in the pan.
Step 7: Assemble the burgers on a bun with lettuce, tomato and burger sauce immediately. Enjoy!
HOW TO SERVE
I highly recommend serving these burgers immediately either alone or with some my delicious scored potatoes, some french fries or your favorite side dishes. They are truly best served fresh.
STORING AND REHEATING
These burgers are really best served fresh and hot. But if you happen to have leftovers, you can store them in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave when ready to eat.
OTHER RECIPE’S YOU’LL LOVE
- Venison Burger Bowl
- Grilled Deer Backstrap
- Grilled Chicken Thighs
- Scored potatoes
- Perfect Venison Burger
Uncle Momo’s Venison Smash Burgers
Talk about a flavor explosion with these Smash Burgers! Caramelized ground venison patties get layered with onions and American cheese.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 3-4
- Category: burgers
- Method: skillet
- Cuisine: American
Ingredients
For the burgers
- Venison – 1lb
- about ¼ lb pork fat, finely diced (bacon or guanciale work well – I went a little heavy and did 0.25lb of Guanciale fat, I like smash burgers to be more fatty so they bind together when pressed thin)
- 1 tsp. Worcestershire sauce
- 1–2 dashes fish sauce
- 1 Tbsp. grated, frozen butter
- 1 tsp fresh grated garlic or or 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1–2 tsp. butter
- 1/2 onion, sliced into thin rings
- 1 tsp. avocado or high heat tolerant oil
- 4 slices yellow American cheese
Burger Sauce
- 1/2 cup mayo (Matt likes Dukes or kewpie)
- 3 Tbsp. ketchup
- 1 tsp. Dijon mustard
- 1 tbsp. white vinegar
- 2–3 tsp. minced dill pickles
- 1 tsp brown sugar
- 1 tbsp minced shallot or white onion
- ½ tsp paprika
- ½ tsp cayenne Pepper
- Salt and pepper to taste, if desired or needed
Toppings:
- Lettuce
- Tomato
- Dill pickles (optional)
- Any other burger toppings
Instructions
For the burger mixture:
- Place venison and pork mixture into a large bowl. Add Worcestershire, fish sauce, garlic, salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat.
- Divide mixture into 4-6 portions depending on the size of patty you want (I prefer a double stack of thin patties so typically make 5 or 6). Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook.
Making the smash burgers:
- In a cast iron skillet, place thinly slice onions into rings then fry over medium-low heat in small amount of butter & olive oil, remove from pan when edges brown.
- Bring burner up to medium-high heat and add a small drizzle of oil. Add 1-2 meatballs depending on size of pan.
- Place a piece of parchment paper underneath a burger press or heavy-bottomed steel pot and push down firmly to “smash” the burgers into thin patties. Make sure to apply even pressure so that the patties are a consistent thickness.
- Cook 1.5 – 2.5 minutes until the edges caramelize. If desired, season patty additionally with S&P
- Flip burger and cook for an additional 1.5 – 2.5 minutes. When the patty is less than 1 minute from done, add 1 slice of cheese if desired. Remove from pan
- After all burgers have been cooked, quickly re-fire the onions to crisp them in the pan.
- Assemble the burgers with lettuce, tomato and burger sauce immediately. Enjoy!
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