This juicy Venison Burgers recipe is a great way to mix up your burger game! Flavorful burgers are mixed with an incredible mix of seasonings. You won’t find this at your local grocery stores, so grab this deer burger recipe to make it at home here!
It’s deer season here! I am not an avid hunter, but I know plenty of people who are, especially judging by the number of trucks trickling into our local state park last night.
I thought it was the perfect time to make easy venison burger recipe for all of you who are wild game hunters!
Oh, and for the record, here’s the extend of my hunting knowledge. While working ground last spring, I told my husband Ryan about the “cute treehouse” I saw in the woods nearby.
He was like, “I hate to break it to you but that’s a deer stand.” Ha!
So I’ll leave the hunting to you, friends, and I’ll work on the venison recipes from the kitchen!
Ingredients in this venison burger recipe
- Ground Venison – venison is sometimes mixed with a fattier meat, like ground pork, to up the fat ratio. Venison on its own is a super lean protein. We’re using ground meat instead of patties so we can add our seasonings to it. If you have straight venison, you can add some grated butter to your meat mixture to up the fat content.
- Worcestershire Sauce
- Seasonings – Garlic Powder, onion, powder, and red pepper flakes
- Bread Crumbs
- Creole Seasoning
- Buns – I like Brioche Buns or Hamburger buns, for serving
- Toppings – Burger toppings Sliced cheese, Lettuce, tomato and red onion (optional)
Venison burger recipe variations
The instructions below call for cooking on the grill, but you can totally make these inside on a cast iron pan. Especially when it’s snowing, though my dad is likely to fire up the grill even if he has to brush the snow off.
You can use soy sauce instead of Worcestershire Sauce. It still gives a great flavor, AND it’s easier to say!
Switch up the plain bread crumbs for Italian bread crumbs
If you have any of the burgers left place in an airtight container (after they have cooled completely) and keep for 4 days.
Can you freeze these burgers?
Definitely. Place a square of wax paper in between each burger patty before it goes in the freezer. Use a freezer safe container and store for up to 6 months.
Why do you season the outside on not add to the burger patty mix?
This is the best way not to affect the meat patties texture – as salt can do that. It’s best to add it afterward to the outside.
Can I use a different cheese?
Of course! Although I usually use American cheese because the kids prefer that, you can use cheddar cheese or whatever your favorite cheese is.
Are venison burgers healthy?
Most definitely healthier than the alternative. Venison meat is very lean, although I add ground pork to the mixture so that there’s a ratio of about 20% Pork – With Venison being lean it needs some help to stay moist.
If you don’t have the ground pork you can use grated butter instead.
More burger recipes
I hope you enjoy a juicy burger in your cozy home soon! If you make this recipe, leave a recipe review or comment below. I’d love to hear from you!
- 2 lb ground venison (plus ground pork)
- 1 Tablespoon Worcestershire Sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 pinch red pepper flakes
- 1 large egg
- 1/3 cup bread crumbs
- 2 teaspoons Creole Seasoning
- 6 Brioche Buns for serving
- 3 Tablespoons butter
- Toppings: Sliced cheese, Lettuce, tomato and red onions (optional)
- Preheat the grill to medium-high heat,
- In a medium bowl add the ground venison, Worcestershire sauce, garlic powder, onion powder, red pepper flakes, egg and bread crumbs.
Mix together using your hands (using gloves if you prefer – otherwise, make sure to wash hands well before and after handling the meat.
- Form patties using 2/3 cup of the meat mixture. First roll each into a nice and tight ball, then flatten each out using your hands.
Lay the venison burger patties out on a baking sheet, season all over with the Creole Seasoning, then take them to the grill.
- Lightly spray the grill with cooking spray or oil the grill grates with a little olive oil. When the grill is heated, carefully add the burgers. Allow them to cook for 4-5 minutes, then flip the burgers to cook the other side for another 4-5 minutes.
Double check with a meat thermometer that the internal temperature in the center has reached at least 145°F for medium rare burgers. Add a slice of cheese for the final 1 minute of cooking time.
- Melt the butter in a small bowl and brush over the inside of the brioche buns. Place these buns face down on the grill. Cook for about 2 minutes, until crispy and a nice char has formed.
- Remove the buns and dress the burgers with toppings of your choice.
If using all venison, you can add a tablespoon or two of grated butter to your meat when mixing to increase the fat content.
To freeze uncooked burgers: Place a square of wax paper in between each burger patty before it goes in the freezer. Use a freezer safe container and store for up to 6 months.