Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! These deer burgers, are juicy moist and delicious! This recipe is fast and easy and utilizes a secret ingredient……
We experimented with venison patties for many years, before I settled on one that we really liked!
We have tried mixing the ground venison with ground pork. The problem that we found with this method is that, by the time the pork is cooked enough to eat safely, the venison is seriously overdone.
We’ve tried bacon, and although this is preferable, (and let’s face it, what is bad with bacon??? 🙂 ) the bacon tends to overpower the delicate flavor of the venison. But there are lots of Venison Bacon Burgers on Google.
The difference in deer populations
Just a small note about our local deer population. We live in a basin that is 3 miles from Lake Ontario, very flat. Because Lake Ontario is so close to us, it moderates our temperatures. In the Spring, the Lake tortures us with breezes off of the water, so it stays cooler here longer. We don’t get as many killing frosts in the spring.
The effect of this, is that we have miles and miles of orchards nearby, because of the moderating effect of the lake. Due to the topography and the orchards, our deer have to work less hard for food than deer that live in the mountains and hills south of us.
Our deer meat ends up tasting a bit like apples and is very mild tasting and tender, naturally. When Eric hunts down south, we can taste the difference in the flavor and texture of the meat, because that population works harder to find food and eats a lot of acorns!
So, where your venison is sourced, can, and does, have a huge impact on the flavor and texture of your venison!
Our region, along with many other regions in New York, have an overabundance of deer, because of the lack of natural predators, as is evidenced by this article from the New York Department of Conservation!
Back to the Venison Burgers
We have experimented with these steak trimmings a lot and find we like this the best. It adds the needed fat content to the venison and does not overpower the flavor of the venison!
Just go to your local butcher and ask them for steak trimmings. They are happy to sell them to you and, at least my butcher, charges $1 per pound.
I use a ratio of about 80% venison and 20% steak trimmings.
What you need
- venison, ground
- beef steak trimmings
- fresh parsley
- fresh chives
- oil or butter
How to make this Venison Burger
- Cut venison into long strips that fit into the hopper of your meat grinder.
- Grind venison with large, coarse (6mm) grinding plate.
- Get shallot, garlic, parsley and chives together.
- Grate garlic on microplane directly over the ground meat.
- Grate shallot on microplane directly over the ground meat.
- Chop parsley and chives.
- Add herbs to venison.
- Cut steak trimmings to fit into your grinder. Grind with small grinding plate (4mm).
- Mix beef with venison, lightly, until combined. Don’t over work the meat.
- Form into patties. Cook over very high heat in a cast iron pan, or cook on grill.
- Cook until brown on first side, 3-4 minutes. Flip and cook other side 3-4 minutes. Let patties rest 5 minutes before serving.
Most butchers will grind the meat for you, if you don’t have a grinder. Just request the steak trimmings are fine and the venison is coarse!
Pro tips for success
- Grind fat smaller than the venison so that the venison doesn’t overcook.
- Do not over mix meat. It will become dry.
- Cook over high heat.
- Do not cook burgers over medium rare or medium at the very most. Burgers will be dry. 130-140°F.
- Lett burgers rest for 5 minutes after cooking.
- Grating the onion directly into the bowl helps keeps burgers moist and flavorful.
Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
Tools I Use
Other delicious venison recipes
Well, that’s how easy it is to make delicious this Venison Burger! I hope you like the recipe today! Leave me a comment below!
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- 1 lb ground venison
- 1/10 lb steak trimmings, ground or processed fine in food processor
- 1 large clove garlic
- 1 Tbsp grated shallot or onion
- 2-3 Tbsp chopped parsley
- 2 Tbsp snipped chives
- 1/2 tsp Salt
- 1/4 tsp peppers
- Grate garlic and clove directly into bowl with ground venison
- Add parsley and chives, salt and pepper.
- If grinding steak trimmings, make sure it is mostly frozen, use fine grinding disk. Then grind or process in food processor
- Mix lightly, but thoroughly with the venison ingredients.
- Form into 4 patties.
- Place in very hot cast iron pan, or grill for 3-4 minutes, until brown. Flip and brown the other side for 3-4 minutes.
- Rest for 5 minutes before serving.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.