Venison Burger -Cooking Great Deer Burgers!

Sharing is caring!

Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! These Venison burgers, are juicy moist and delicious! This recipe is fast and easy and utilizes a secret ingredient- steak trimmings.

We have 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.

Our Local Deer Population

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.

How to make this Venison Burger

1. Cut venison into long strips that fit into the hopper of your meat grinder.
2. Grind venison with large, coarse (6mm) grinding plate.
3. Get shallot, garlic, parsley and chives together.
4. Grate garlic on microplane directly over the ground meat.



1. Grate shallot on microplane directly over the ground meat.
2. Chop parsley and chives.
3. Add herbs to venison.
4. Cut steak trimmings to fit into your grinder. Grind with small grinding plate (4mm).



1. Mix beef with venison, lightly, until combined. Don’t over work the meat.
2. Form into patties. Cook over very high heat in a cast iron pan, or cook on grill.
3. 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!

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!



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!

Don’t forget to sign up for our newsletter so that you don’t miss any new recipes! Thanks for stopping by! As always,

Enjoy! And have fun cooking!

Xoxo,



Recipe

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!



Print Pin

5 from 10 votes

Venison Burger

Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! These Venison burgers, are juicy moist and delicious! This recipe is fast and easy and utilizes a secret ingredient- steak trimmings.

Course entree, Main Course, Sandwich

Cuisine American

Keyword ground venison recipes,, venison burger,, venison recipes,

Prep Time 15 minutes

Cook Time 8 minutes

resting time 5 minutes

Total Time 23 minutes

Servings 4 burgers

Calories 278kcal

Author Beth Neels

Ingredients

• 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

Instructions

• 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.

Video

Nutrition

Calories: 278kcal | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 377mg | Potassium: 384mg | Vitamin A: 4.5% | Vitamin C: 4.7% | Calcium: 1.5% | Iron: 19.1%

Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky's Culinary Carnival!

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.