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venison burger on a white plate

Venison Burger


  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 burgers 1x

Description

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.


Scale

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 (we 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, Worchestershire, 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 5-8 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!

Notes

  • 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’re wanting to not use the butter, just don’t use it. 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. 
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger (patty only)
  • Calories: 269
  • Sugar: 1 g
  • Sodium: 678 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 126 mg

Keywords: venison, deer meat, burger, burgers

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