Venison Burgers
Since venison is such a lean meat, the secrets to tender, juicy venison burgers are to add extra fat to the meat, form the patties gently, and don’t over-cook them. We did not add any binders or fillers to the deer patties (we are making hamburgers, not meatloaf) and we seasoned the outside of the patties generously. Venison pairs well with bold flavors like horseradish aioli and spicy seasonings so we added a few suggestions in the notes for condiments and seasonings.
Servings: 4 burgers
Ingredients
For the Venison Patties
- 4 ounces pork or beef fat see notes
- 1 pound ground venison
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon Cowboy Crust seasoning optional
To Build the Burgers
- 4 slices of cheese
- Horseradish aioli
- 4 hamburger buns toasted
- 1 tomato sliced
- 1 onion sliced
- 8 bacon strips cooked
- lettuce torn into small pieces
Instructions
- Place the pork or beef fat in a meat grinder or food processor and grind.
- Add the ground fat and venison to a bowl and mix until just combined.
- Gently form the meat into four patties. Don’t pack the patties down, just press them loosely until they stay together. If you press the patties too firmly, they will be tough.
- Season the patties with salt, pepper, and Cowboy seasoning (if using). Refrigerate until ready to cook.
- Heat a grill or skillet to medium-hight heat (if you are using a skillet, add a splash of cooking oil to the skillet).
- Add the venison patties to the hot skillet or grill and cook for 2 to 4 minutes per side. If you have an instant read thermometer, shoot for an internal temperature of 5°F below your target temperature (see notes below). The meat will continue to cook a few more degrees after you remove them from the heat.
- Place the cheese on the burger patties just before you remove them from the heat.
- Spread aioli on the buns and assemble the burgers with your desired fixings and condiments.
Notes
- To get extra fat for the venison patties, cut the ends off of bacon strips or ask your local butcher for scraps of beef or pork fat.
- If you don’t have a meat grinder, use a food processor to grind the pork fat. Alternatively, you can use a chef’s knife and chop the fat until it looks like it is finely minced.
- If you cook the burgers over a grill, clean and season the grill grates before you begin cooking the burgers.
- The venison patties will continue to cook a few degrees after you remove them from the heat. Check the chart for burger doneness and pull the patties off the grill when they are about 5°F below your target temperature.
- We recommend cooking venison burgers medium rare (or less) for the best texture and optimal juiciness. I like to pull the burgers off the heat when they reach 125°F internally.
Temperature Doneness for Burgers
- Rare= 120°F -130°F
- Medium rare= 130°F -135°F
- Medium= 135°F -145°F
- Medium-well= 145°F -155°F
- Well-done= 155°F +
More ideas for seasonings and condiments
Nutrition
Serving: 1 | Calories: 678kcal | Carbohydrates: 29g | Protein: 57g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Cholesterol: 190mg | Sodium: 1173mg | Fiber: 2g | Sugar: 5g
