Best Ground Venison Burgers Recipes

VENISON BURGER RECIPE

Steps:

• Pull out and measure all the ingredients.
• Place the ground venison, brown sugar, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper into a medium bowl.
• Mix together, by hand, until fully combined, but do not to overmix.
• Portion out 6 even-sized patties, making a small indention in the center, and place them on a sheet tray until you're ready to grill.
• Preheat grill over medium-high heat and lightly oil the grates.
• As you put the burgers on the grill, try not to touch them so they get a nice char. Flip the burgers and char on the other side. Cook until desired doneness; suggest not cooking these over medium-well (155°F) as venison meat tends to dry out; 3-5 minutes per side.
• A couple of minutes before the burgers are ready, add a slice of cheese on top. Close the grill and let the cheese melt. Serve burgers on hamburger buns with your favorite burger toppings.
• Allow cooked burgers to rest on a cutting board or platter for at least 5 minutes.
• Serve with your favorite burger toppings and enjoy every bite.
• Notes
• This is an extremely flavorful burger seasoning and works well with ground beef, ground chicken, ground turkey and even ground pork!
• Ground venison is very similar to ground beef, so it works well in dishes that call for ground beef.

GROUND VENISON BURGERS

Steps:

• In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.

VENISON BURGERS

Steps:

• Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
• Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
• Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
• Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
• Preheat oven to 225 degrees F (110 degrees C).
• Spread 1/2 teaspoon butter onto the inside of each split bun.
• Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
• Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.