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Venison Bacon Burgers recipe

Venison Bacon Burgers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

These tasty, juicy burgers make a welcome change from normal beef burgers.

180 people made this

IngredientsServes: 6

  • 6 rashers streaky bacon, finely chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 shallots, minced
  • 1kg minced venison
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • salt and freshly ground pepper to taste
  • 1 egg, beaten to mix
  • 6 baps or hamburger buns

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Cook bacon in a frying pan over medium heat until browned and crisp. Pour bacon and dripping into a heatproof bowl and allow to cool. Heat olive oil in the same pan, then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
  2. Once cool enough to handle, mix in venison, Worcestershire sauce, parsley, salt, pepper and egg until evenly combined. Refrigerate for 20 minutes.
  3. Preheat the barbecue for medium-high heat.
  4. Shape the mixture into 6 patties and cook to desired doneness. Serve on toasted baps or hamburger buns with your favourite toppings.


Not barbecue season? No worries, cook the burgers on a griddle or under the grill instead.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(225)

Reviews in English (178)

by Courtney

We are always looking for ways to use our deer meat. We never grill burgers as they are always a little dry. Well, this recipe was awesome! My husband and kids loved these burgers! So moist and delicious. We will definitely have these again and again!!-17 May 2009

by Jennifer Anne

This is the first year we have had venison, and I must admit I was nervous about preparing it! This recipe was good! A bit dry but that might be because I like my burgers rare, and we decided to be safe and cook it well.I took the extra and formed meatballs which i baked for 30 mins on 350. They came out better than the burgers!-08 Nov 2007

by Nico

Amazing. Didn't change a thing and these are the tastiest burgers ever and soooooooooo juicy. My whole family loved them, even my picky kids. I would give them 10 stars if I could.-12 Aug 2007

How to make the burgers

The venison burgers are easy to make with just a few simple steps.

Heat the oil in a small pan and fry over a medium heat for a few minutes until softened. This will ensure that the excess moisture from the shallots evapourate. A burger that is too wet will want to fall apart when cooking.

Chop the bacon as finely as possible.

Next, put the mince, cooked shallots, bacon and pepper in a bowl and lightly mix together.

Divide the mixture into four and form into patties. Place on greaseproof paper on a plate and leave in the fridge to rest for 30 minutes.

When you are ready to cook, heat the grill to medium . Season with a little sea salt and black pepper on one side and place under the grill.

After 3-4 minutes the top will start to brown and caramelise. Flip them over and season the other side before grilling for a further 3 minutes.

It's best to let them rest for a minute of so, for the juices to settle before serving.

Juicy, tender, and with delicious caramelisation on the outside, these burgers are a delicious treat with only 119 calories each!

Venison Burgers

Ingredients US Metric

  • 1 1/2 pounds ground venison
  • 6 ounces uncooked bacon or pancetta, ground or very finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 large egg yolks
  • Dash Worcestershire sauce, or more to taste
  • 1 tablespoon olive oil
  • 4 to 6 slices Emmentaler cheese (optional)
  • 4 to 6 good-quality burger buns, toasted or grilled
  • Coarsely ground mustard (optional)
  • Store bought or homemade mayonnaise (optional)
  • Sliced dill pickles (optional)
  • A handful arugula (optional)


Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat.

In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. The mixture will be sorta wet and sticky. Divvy the mixture into 4 to 6 balls and gently shape each blob into a 1 1/2-inch-thick patty.

Carefully brush the grill rack or skillet with a little oil.

Grill or sear the patties until well browned on one side, about 5 minutes. Flip and, if desired, place a slice of cheese on top of each patty, and then cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness.

Serve the burgers on buns with your desired combination of mustard, mayonnaise, pickles, and/or arugula.

Recipe Testers' Reviews

I use venison a lot in cooking and have made a lot of venison burgers, but this was one of the best.

We made the burgers a little smaller when we ended up with 2 more people to feed at the last minute but they were still amazing. Even with our variety of picky eaters, the burgers got a thumbs-up plain, with just ketchup, with cheese and mustard, and with everything but arugula. One of our last-minute dinner guests had never tried venison and thought it was better than any beef burger he had had before.

A wonderful recipe that I’ll use again.

[EDITOR'S NOTE: The tester, Lori, sent us this note a year or so after first making these venison burgers.] Knowing my boys were having their wisdom teeth out and would be eating soft foods for a few days, I made sure to ask what they would like for dinner the night before surgery. As it was deer season, they both agreed it should be this venison burger. We always make the burger patties according to the recipe but always change the cheese and toppings to fit each individual’s personal taste. We just finished dinner and, as usual, the burgers were perfect!

What a delicious preparation for venison burgers! Since my husband has been a hunter for years, I’ve had my share of big game and game birds to prepare. The ground bacon and egg yolks added an unbelievable level of moistness to the venison meat. And we loved the smokiness of the bacon in the burgers.

I served them with Emmentaler cheese melted on top and an additional slice of cooked bacon on top. We had an arugula salad on the side with a Dijon vinaigrette. We left the bun off—the meat was awesome by itself! With so much ground venison, elk, and antelope around here, I wish I had found this recipe years ago. I’ve got it now and will use it often.

If you’re eating venison because it’s low-fat, this isn’t the recipe for you. But if you’ve some venison and want to make something tasty with it, this burger is the way to go. Venison would normally make for a very lean burger, but this recipe solves that problem by adding a generous amount of bacon and egg yolk.

As written, this recipe will make some really large burgers. I used only 1 pound of meat and scaled the recipe accordingly. I still got 4 pretty big burgers out of it. The bacon, in addition to adding fat, adds a nice smoky flavor that really complements the intense meatiness of the venison. The resulting burger is quite delicious. I have to say, I much preferred it to a beef burger.

I used the suggested condiments, and they worked very well as a package, but feel free to dress the burger according to your whim.

I was unsure about this recipe as I’m not used to cooking with game, but since I had access to some, I thought I’d try. I found I liked venison burgers very much.

I had to grind the 2 loins I was given in the food processor so I did the bacon at the same time. This made assembling the burgers very easy. The resulting mix was very wet. I seared them in a cast-iron skillet for 5 minutes and then turned them to cook for another 4 minutes for a medium burger. They were mild tasting and very delicious. There was no gamey taste at all and they were tender to the point of almost falling apart. One taster said his burger did fall apart while he was eating it, but mine just had a few bits come away from the edge however, I didn’t load up with condiments to the point where I’d have to squeeze it all together to eat.

I’d definitely make this again, perhaps adding a little more seasoning for extra flavor and maybe leaving out 1 egg yolk to make a drier mix.

This recipe makes 4 large venison burgers. Ground bacon and 4 egg yolks are mixed with the venison to add moisture. I grilled the burgers over charcoal and found the recipe’s timing to be accurate. The result was delicious.

I used crunchy dill pickles and that was an added wow factor, as the flavors worked really, really well together, plus the combination of textures was perfect. Because these burgers were so rich, I might suggest making them a little smaller, either by reducing the amounts or by making perhaps 5 instead of 4, and adjusting the cooking time accordingly.


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Venison Burgers – Skip the fat, use a binder

This is how to make your venison burgers stick together.

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A pan fried venison cheeseburger with salsa on an english muffin roll.

When you process a deer, you will always end up with some meat that is destined for the grinder. Making venison burger is an expectation for most families, some will even grind the whole deer before they freeze it, making it an easy meal ingredient when needed throughout the year.

I often struggle through some internal conflicts when I cook venison. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Fat adds flavor and moisture. And fat helps hold your burger together. As a hunter though, having gone through the full process of of the hunt, the kill, the field dressing, and the butchering – I feel I owe the deer a bit of purity when I cook it. I’m not saying it’s logical, but anytime I cook venison, I strive to cook it on it’s own, and appreciate it as it is without mixing other meats in.

So, what’s the solution? For my venison burgers, I use binders to hold them together and help keep moisture and flavor locked in as I cook them.

Instead of adding fat to your ground venison, use a binder and pan fry for a perfect burger.

There are many ingredients that can serve as binders. Raw eggs are a top choice, but I don’t use them for burgers because I like them on the rarer side. I lean towards dry binders like dried eggs or dried milk. Dried milk is readily available in the baking aisle of the grocery store. Dried eggs can be a little trickier to find as not all grocery stores carry them.

With either milk or eggs, I use roughly a tablespoon of binder per half pound burger. Personally, I can’t taste a difference between the two, but as you can see from the pictures, they do cook a little differently. Dried egg seems to give a browner sear, where dried milk sears a little darker.

As a general rule, I almost always pan fry my venison burgers as well. This adds a little bit of fat, but let’s you get a good sear on your burgers without losing moisture and flavor to the grill flames. Another reason to keep some cast iron skillets around..

Venison burgers sizzling in the pan.

Ok, we know we are using left over bits and pieces that were too small to save as anything else. Keep in mind though, better meat makes a better burger. When I butcher my deer, I like to keep two or three different bags going for my trim pieces. I fill them according to the quality of the cut the trim is coming from. That way I can use a high quality ground meat for burger, and save the lower quality (tougher, more connective tissue, etc.) for jerky.

Or sometimes my burger comes from a leftover chunk of a large roast that was too big for the recipe I’m cooking. When butchering, I try to freeze everything as a whole roast if I can. This does minimize my trim meat that ends up as burger, but it gives me more flexibility in the long run – I can pull a roast out and grind it anytime if I need more burger.

So next time you go for a venison burger, try a low fat venison only version. Bacon should be a topper, not a filler. For some reason, my mind can justify that…

  • 1 lb Ground Venison
  • 1/2 lb Ground Pork
  • Salt & Pepper to taste
  • 1/2 medium Onion, chopped
  • 1/4 cup Bread Crumbs
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Olive oil
  • 1 teaspoon minced garlic
  • 1 Egg (beaten)
  • 4 Thick slices Cheddar Cheese
  • 4 Slices of Bacon
  • 4 Hamburger Buns (not the cheap ones)

Step 1

1. Cook bacon in a skillet over medium heat until browned and crispy. Remove bacon from pan, cut in half, and set aside.

2. In a large mixing bowl, combine venison, pork, Worcestershire sauce, salt, pepper, chopped onion, bread crumbs, minced garlic and egg, until evenly combined. Refrigerate for 20 minutes.

3. Preheat an outdoor grill at medium-high heat.

4. Remove the meat from the fridge and shape the mixture into 4 - 1/2lb patties. Brush burgers with olive oil (be careful because they will flame up) and grill about 4 minutes per side (time will very upon preference). Top each burger with a slice of cheddar cheese and two bacon strips.

Venison Bacon Burger Recipe

Summer is here and what better time to grill up some delicious venison bacon burgers! You might be wondering where the bacon is, this recipe has it inside the burger creating a great flavor!

One complaint I’ve heard about venison burgers is how dry they can be. Not this recipe! Big, juicy burgers full of flavor that go great with a beer on a beautiful summer day.

Click below to get the recipe!

I took my inspiration from the recipe found here on All Recipes. I only made two burgers, so I used far less ingredients than if you’re making burgers for a crowd. Below are the ingredients to make 6 burgers.

– 2 lbs ground venison
– 6 slices bacon, minced
– 2 tablespoons olive oil (optional, see below)
– 1 teaspoon minced garlic
– 2 shallots, minced
– 1 tablespoon Worcestershire sauce
– 1 tablespoon chopped fresh parsley
– 1 egg, beaten
– 6 hamburger buns
– Salt and pepper to taste
– Burger seasoning (optional)
– Your favorite burger toppings!

If you’re like me and processed your own deer, start by grinding the amount of venison you’ll need. Otherwise, thaw ground venison you have in your freezer!

Rough chop the slices of bacon. Did you know that you can buy bacon at the meat counter in most stores? It’s often a better, thicker cut and cheaper price than what you’ll find in the aisles. I got half a pound for $3.00 and it was more than I needed for this recipe. Cook the bacon to your liking. You know a recipe that starts with bacon can’t be bad!

While your bacon is cooking, finely chop the shallots and garlic. Once your bacon is cooked, put it on a plate and let cool.

So this next step you can choose to be healthy or not so healthy. If you want, sauté the shallots and garlic in olive oil for a few minutes until they’re soft. Or, you can make the delicious, unhealthy choice. That pan you just took the bacon out of likely has some bacon grease still in it. Throw the shallots and garlic in there for that extra bacon kick. Now it’s not healthy in the slightest. But some of my best family recipes involve sautéing vegetables in bacon grease and they always turn out amazing. So the choice is yours, healthy or bacon. I chose bacon.

Once the shallots and garlic are soft, add them to the bacon and let everything cool.

Finely chop the parsley and beat the eggs.

Once everything is cool, mix it with the venison, eggs, Worcestershire sauce, parsley, salt, pepper, and burger seasoning. Don’t be afraid to get messy, mix everything together with your hands. The mixture might feel a little wet after adding the egg but I think this is what helps keep these burgers juicy when cooking, so don’t worry if you notice that! Cover with plastic wrap and put in the fridge for twenty minutes.

Once the twenty minutes are up, preheat your grill to medium-high heat. Form the meat into the number of patties you want and grill away!

Don’t forget to add your favorite cheese, I love Colby Jack but any cheese will do.

Toast the buns and then add your favorite toppings! As you can see, I love a nice layer of mayo with my burger. Blame working at a diner in college, can’t eat them any other way!

Pour yourself a beer and enjoy!

And if this recipe doesn’t have enough bacon for you yet, feel free to add a couple slices to the top of the burger! You can never have too much bacon, right?

01. Sauté minced bacon, remove from pan when crispy
02. Add finely chopped shallot and garlic to pan with bacon grease, sauté until soft (about 3 minutes)
03. Let bacon, shallots, and garlic cool before adding to the ground venison, Worcestershire sauce, egg, parsley, salt, pepper, and burger seasoning
04. Mix the ingredients together, cover, and let sit in the fridge for 20 minutes
05. Heat your grill to medium high heat, form the meat into patties, and grill to your desired doneness
06. Toast bun, add cheese and favorite toppings, enjoy!

Let me know if you try the recipe! I’d love to hear how it turns out. What are your favorite burger toppings? Share in the comments below!

Venison Bacon Burgers – An Accredited Grilling Recipe

If you’re coming over to my house for a party or you’re inviting me, you can pretty much count on me giving you tasty Food and or great Craft Beers. I mean seriously, take a look at my recipe for Breakfast Meatballs With Maple Drizzle and you’ll know I am a great house guest. How about the holiday treat known as Polish Mistakes, or my No Apologies Meatballs. If I really like you, I’ll whip up a batch of the Bourbon Soaked Bacon Beasts that Bobbly Flay asked me to make. Point being, I love to cook and I especially love to grill so when my amazing wife asked me if I would throw her a Birthday BBQ, I knew I had to come up with something EXTRA special.


Before I get into the recipe, let me tell you that I can take credit for 3 things here:

But I can’t take credit for the recipe, I got it from the fine people at Allrecipes. It’s a great site to research if your cooking needs some inspiration.


  • 8 slices Bacon, minced
  • 2 tablespoons Olive Oil
  • 2 teaspoons minced Garlic
  • 2 Shallots, minced
  • 2 pounds Ground Venison
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon chopped fresh Parsley
  • Salt and Pepper to taste
  • 1 Egg, beaten to mix
  • 6 Hamburger Buns

*Note, I did up the Garlic & Bacon a little and served them as Mini Burgers instead of full sized patties. Makes about 12 Mini Burgers.

1. Cook Bacon in a skillet over medium heat until browned and crispy. Pour Bacon and grease into a heatproof bowl and allow to cool.

2. Chop Bacon into small pieces.

3. Heat Olive Oil in skillet then add Garlic and Shallots. Cook and stir until softened, about 3 minutes then add to Bacon.

4. Once cool, mix in Venison, Worcestershire Sauce, Parsley, Salt, Pepper, and Egg until evenly combined.

5. Preheat an outdoor grill for medium-high heat.

6. Shape the mixture into patties. Refrigerate for at least 20 minutes.

7. Carefully grill the Patties to desired doneness, I highly suggest a medium rare.

8. Serve and watch your friend’s eyes fly out of their skull after only one bite. These things are so good that you shouldn’t need any toppings, just a nice Bun. But feel free to add a little Mustard and or Cheese.

It’s a pretty difficult, intense and involved process to make the Venison Bacon Burgers. At my house, I don’t like to make guests wait on Food so while I was prepping the Burgers, we put out a massive spread including an AMAZING tray of delicious Cheese, Meats, Veggies and Nuts from Murray’s Cheese Shop. Their catering tray’s come with my highest endorsement.

483 Burgers

Happy Birthday baby. I love you to no end an am constantly inspired by your kindness, wit, passion and drive. I figure I needed to say something nice (and true) since I made Venison, which you can’t stand, for your birthday. XOXOXO.

Venison Bacon Cheese Burger

A great Venison Burger! The secret of this recipe is the ground pork. It will provide the right amount juices that are normally lacking from a venison burger. Topped with cheddar cheese and bacon, you’re friends and family will be begging for more. Enjoy!…


– 1 tablespoon Worcestershire sauce

– 4 Thick slices Cheddar Cheese

– 4 Hamburger Buns (not the cheap ones)


1. Cook bacon in a skillet over medium heat until browned and crispy. Remove bacon from pan, cut in half, and set aside.

2. In a large mixing bowl, combine venison, pork, Worcestershire sauce, salt, pepper, chopped onion, bread crumbs, minced garlic and egg, until evenly combined. Refrigerate for 20 minutes.

3. Preheat an outdoor grill at medium-high heat.

4. Remove the meat from the fridge and shape the mixture into 4 – 1/2lb patties. Brush burgers with olive oil (be careful because they will flame up) and grill about 4 minutes per side (time will very upon preference). Top each burger with a slice of cheddar cheese and two bacon strips.

Serve Venison burgers on rolls with your choice of condiments. (I like tomato, lettuce, and raw onion).

This awesome Venison Garlic Bacon Burger looks fantastic and would no doubt be welcome at any deer hunter’s 4th of July celebration. (Photo:

Want more flavor and fun with your ground deer meat this summer? Create the best venison burgers for your 4th of July celebration with these great recipes.

As much as I love to eat different foods, combining meat with fire and bread to create a sandwich — in this case, the traditional summer hamburger — may be one of my favorites.

Meat, of course, is delicious when cooked properly and not ruined. Bread? Good grief, the different kinds of bread are mind-boggling. Just consider your traditional white bread burger bun and other options today: pretzel buns, onion rolls, Kaiser rolls, or something deliciously unholy like buttered French garlic toast. Yum.

It’s easy in summer to grab a 12-pack or two of white bread buns at the store and be done. Or even loaf bread, which toasted and with a thinner meat patty can be doggone good. Remember, however, that adding onions, mustard, ketchup, mayo, steak sauces or a tasty aioli, perhaps tomatoes and pickles — juicy things —can make any bread soggy (but especially loaf bread). So you have to build carefully to prevent a giant sloppy mess and the unwanted slippage from the bottom as you take a bite.

Wait, we forgot to discuss cheese! Cheese makes it all better! A robust cheddar! Bleu cheese! Smoked gouda! Oh, the possibilities. Many of us grew up eating the slices of plastic-wrapped “cheese product” and still use those. Whatever floats your boat. But a slice of real, sharp cheddar or even a Havarti dill or something else will give you a better layer of flavor.

I mentioned onions, which is one of my favorite things. Until a trip to Oklahoma in 2015 I’d never had an onion burger, but after seeing one made and enjoying one I’m ready for more. you can make these at home, too, even without the commercial flattop grill. Use a cast iron skillet, a burger press, metal bowl for steaming (like in the video) and enjoy.

Enjoy these favorite venison burgers of ours and have a super 4th of July holiday!

Stephen Burchett’s Venison Burgers

Stephen Burchett of West Virginia loves bowhunting and making venison dishes.

Stephen Burchett of West Virginia sent us a photo of his awesome buck a couple of years ago along with a super recipe for venison burgers. It’s easy to prepare, and the seasoning is awesome. I like Tony Cachere’s (pronounced Sasharee) on everything from scrambled eggs and popcorn to meat and stews. It’s great.

2-3 lbs ground venison
1 lb package ground pork
Tony Cachere’s Seasoning

Take venison and pork out of refrigerator for about an hour to come closer to room temperature so that they are easier to work. Combine venison and pork in large mixing bowl by hand. Generously shake on coating of Tony Cachere’s Seasoning. Mix well again by hand.

Form into 6oz. patties. (Six ounces seems to be best size for cooking and on the bun.) Grill and enjoy. These are so tasty, that many prefer just the burger on the bun with nothing else.

Game and Garden Venison Burgers

Mmmm … venison burgers are great anytime! (Photo: Stacy Harris/

Be sure to check out the great tips and recipes from Stacy Harris and her other thoughts at, as well as her great cookbooks here, here and here or this super DVD here in

Venison Burger
4 pounds venison (or lamb)
1 pound bacon
4 cloves garlic, minced or crushed
1 medium onion, finely chopped
1 Tablespoon Kosher salt
1 Tablespoon freshly ground pepper
6 Hamburger Buns
Pickles (optional)

In a meat grinder, grind venison and bacon on the largest setting. This will keep your hamburgers light and juicy. Add onions, garlic, salt and pepper. Mix gently, but well.

Grill your hamburgers until just done. I did these on a flat top on my stove – I let them cook 5 minutes on one side then flip then and finish cooking about 4 minutes on the other side, depending on the thickness of your patties. Don’t overcook, but make sure the pork is completely cooked.

Warm your buns on the flat top until they are slightly steamed. Serve them with Chipotle Mayonnaise (get that mayo recipe here), pickles and anything else you you like! Enjoy!

Sportsman Burger from Weston
Try out the guacamole with this fantastic burger from Weston and see more super recipes on the Weston blog, too!

Sportsman’s Burger

3 lbs. venison
1 lb. bacon
3 cloves garlic, minced
2 shallots, minced
3 tablespoons fresh parsley
2 tablespoons worcestershire sauce
2 tablespoons olive oil
3 teaspoons black pepper
1 egg

Preheat oven to 400 degrees F. Cube the venison into 1-inch pieces, then grind with a Realtree Outfitters Meat Grinder by Weston. We used the #8 Electric Meat Grinder & Sausage Stuffer (33-0201-RT). The meat texture for burgers should be fine, so grind it through once with the coarse grinding plate, once with the medium, and finally, once with the fine grinding plate.

Meanwhile, bake bacon strips for 10 minutes, crumble, and add to the ground venison. The bacon should still be somewhat raw so that it cooks fully once the burger is grilled. Mix together all of the ingredients in a Weston Meat Lug or use a Weston Meat Mixer if you’re making this recipe in bulk. Put the mixture into a gallon sized Weston Vacuum Sealer Bag and seal with a Weston Vacuum Sealer. Refrigerate and let marinate for at least 6 hours.

Once marinated, open the package and press the meat mixture into burger patties with a Realtree Outfitters Burger Press by Weston. This is a large recipe, so we used Weston Patty Paper to keep the extra patties separated during freezer storage. Grill to your preferred temperature.

Serve with your favorite burger condiments! We recommend arugula mayo (fresh chopped arugula mixed into mayo) on fresh whole wheat buns.

Bleu Cheese Venison Burgers
Here’s a great burger recipe from wild game chef Scott Leysath, who has a great cookbook you should check out! The bleu cheese has enough of a tangy flavor to accent the meat without overpowering it.

Venison Bleu Cheese burgers are great with your young or old deer, but only if you take care of the meat and prep wisely.

1 1/2 pounds ground venison
2 tbsp butter
2 cloves garlic, minced
1 medium onion, finely diced
2 cups mushrooms, coarsely chopped
1/2 cup blue cheese crumbles
2 tbsp bread crumbs
Salt and pepper
4 burger buns
4 lettuce leaves
4 slices tomato

Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook until onions are translucent. Stir in mushrooms and sauté until soft. Transfer to a medium bowl and allow to cool.

Add ground venison, blue cheese, bread crumbs, salt and pepper and mix well with your hands to blend. Form into 4 large patties. Grill, pan-fry or broil patties until browned. Add to bun with lettuce, tomato and your choice of other condiments.

Teriyaki Burgers
Yes, it’s easy to look at the accompanying ingredient list and do a double-take. Tapioca? That’s no typo. Tracy Schmidt first learned of this trick when experimenting with an old chili recipe that incorporated it as a thickening agent. Try it the next time you make burgers. You’ll be glad you did.

DDH Editor-in-Chief Dan Schmidt and his family enjoy venison year-round. He and his wife create super meals including a great venison burger with a secret ingredient.

Tapioca is the critical ingredient D&DH Editor-in-Chief Dan Schmidt and his wife, Tracy, uses when making burgers from lean ground meat like venison. It doesn’t change the flavor of the burger, and it goes a long way to help hold the meat together when grilling. Venison is extremely lean, and it needs a little help with moisture so it doesn’t fall apart when cooking.

1 lb. ground venison
1 Tbsp tapioca
1/4 cup teriyaki sauce
1/4 cup scallions, sliced
1/4 cup sweet green pepper, minced
Hamburger buns

Mix the first five ingredients and let stand for 10 minutes. Press into patties, and cook in skillet or on grill until cooked through.

Yogurt Venison Burgers
This venison recipe for Yogurt Venison Burgers offers a different take on the standard grilled venison burger. It comes from Deer & Deer Hunting reader Rich Decembrino of Pennsylvania.
1/3 cup mayonnaise
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/2 teaspoon grated lime peel
1/3 cup chopped green onions
3 tablespoons plain yogurt
2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground venison

In a bowl, combine the mayonnaise, lime juice, mustard and lime peel. Refrigerate until burgers are ready. In a separate bowl, combine the onions, yogurt, jalapeno, salt, pepper and ground venison. Form into 8 patties with a consistent thickness so that they cook evenly. Grill over medium heat, turning once until cooked to medium. Do not cut or poke holes in burgers while cooking to ensure that they stay moist.

Top with cheese of choice if desired. Serve on toasted hamburger buns with mayonnaise spread. Enjoy!

Italian Sausage Burger
This was submitted by D&DH reader Lowell Nudd for “We Kill It, We Grill It” and sounds fantastic.
10 lbs. venison Italian sausage
2 oz salt
1/2 oz black pepper
1/2 oz red pepper
1 1/2 oz fennel seed
Grind venison once through medium plate (on the grinder). Mix salt, black pepper, red pepper and fennel seed. Add to venison and mix all ingredients by hand. Make into softball-sized balls (about 1 pound each) and put into freezer bags. Each bag makes four patties. Cook on a grill until done, without overcooking. Serve as hamburgers or chopped steaks.

(Editor’s note: If you don’t have venison sausage on hand but do have ground venison, buy some Italian sausage at the store, remove it from the casing and mix with your ground venison. Then be sure to kill an extra deer or two this season, if possible, and have Italian sausage made!)

Stir-Fry Venison Burgers
1/2 stick butter or substitute
Worchester sauce
Salt and pepper to taste

Make a sauce that is deep enough to cover 3/4 of each steak slice by first melting the butter. Then pour in Worchester sauce until butter turns color of milk chocolate. Add to the sauce diced onions, garlic, salt and pepper. Cook. Place sauce over top of grilled venison burgers.

This wonderful creation comes from Nevada Foodies, which has some great tips and recipes to check out.

  • 1 lb ground venison burger (bacon and garlic recipe here)
  • 2 tablespoons barbeque sauce (use your favorite)
  • 1/2 cup breadcrumbs
  • 1 egg
  • A pinch of salt and pepper
  • 2 tablespoons butter
  • 12 slices sharp cheddar cheese
  • 6 slices thick dry cured or peppered bacon
  • 6 hamburger buns
  1. In a bowl, mix together bacon and garlic venison burger with salt, pepper, barbeque sauce, a whole egg and breadcrumbs. Shape into 6 hamburger patties. Let the meat rest for 15 minutes.
  2. Cook bacon in a cast iron skillet until fully cooked. Remove and set aside on a paper towel. Remove 95 percent of the bacon fat from skillet.
  3. Set your oven to broil.
  4. Heat cast iron skillet over medium-high heat, melt 2 tablespoons butter with bacon fat. Place burgers in skillet and cook for approximately 6-7 minutes or until browned. Turn and continue to cook on the other side.
  5. Remove from heat. Cut bacon in half and top each hamburger with 2 thick slices and 2 slices of cheddar cheese. Place cast iron skillet under the broiler until the cheese has melted. Remove from oven.

Place the venison hamburger on your favorite hamburger bun, add a slice of crisp white onion and pour your favorite barbecue sauce all over the top. Squeeze together and enjoy! We served these hamburgers with oven roasted sweet potato fries.