Venison Burgers

3.63 from 8 votes

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 here!

Prep Time10

Cook Time8

Total Time8

Course: Main Dish Recipes

Cuisine: American

Keyword: venison burger recipe

Servings: burgers

Calories: 703kcal

Author: Deanne Frieders

Ingredients

1.5 pounds ground venison
.5 pound ground pork
1 Tablespoon Worcestershire Sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 pinch red pepper flakes
1 large egg
⅓ cup bread crumbs
2 teaspoons Creole Seasoning
6 Brioche Buns for serving
3 Tablespoons butter
Toppings: Sliced cheese Lettuce, tomato and red onions (optional)

Instructions

Preheat the grill to medium-high heat,
In a medium bowl add the ground venison, ground pork, 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 ⅔ 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.

Video

Notes

If using all venison, you can add a tablespoon or two of grated butter to your meat when mixing to increase the fat content.

About adding ground pork to the venison: A common ratio for mixing venison with ground pork is 80/20 or 75/25 (venison to pork) to add fat and moisture.

If the recipe calls for 2 pounds total of venison with ground pork, you likely need about:
- 1.5 lbs venison + 0.5 lbs ground pork (for a 75/25 mix)
- 1.6 lbs venison + 0.4 lbs ground pork (for an 80/20 mix)

You can adjust based on how lean you want the final dish to be. More pork = more fat and juiciness.

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.

Nutrition