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
- onion
- garlic
- 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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Venison Burger
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.
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Notes
Nutrition
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.
Katie Crenshaw | A Fork's Tale
These Venison Burgers look FANTASTIC!!! Venison is such a nice lean meat. I am sure this burger version is a great way to eat it. I can’t wait to give this recipe a try.
Binky
Thanks so much, Katie! I hope you like them!
Lesli S.
I haven’t eaten a lot of venison, but I know it’s lean and delicious. I’m definitely going to try this venison burger, looks so good!
Binky
Thanks so much Leslie! I hope you enjoy it! Let me know!
Julie Running in a Skirt
I bet this is a tasty burger! My Father in Law hunts so I’ll have to share this recipe with him.
Binky
I think he will like it, Julie! Everyone who tries it, loves it!
Ramona
I would love a venison burger right now, it is lunch time and man, this looks sooo good!! Drooling now. I love this! Thanks for sharing!
Binky
Thank you Ramona! It certainly is tasty!
Patty
How I would love to bite into this delicious burger, making a burger with venison is an awesome idea, can’t wait to try your recipe Beth!
Binky
Thank you Patty! Can you buy ground venison in Europe? You wouldn’t want to a gorgeous sirloin, like the recipe you just posted about, which looked amazing, incidentally!
Elaine
That burger looks absolutely delicious! I love all your venison recipes and wish I could get deer meat easier so I could make them!
Binky
Thanks so much, Elaine! I wish you lived closer! I would set you up with lots of venison!
Lucy
Wow venison burgers must be so full of flavour. We rarely see venison where I live unless you go to farm shops or markets so these would be a lovely treat!
Binky
They sure are good! I thought that venison was easier to access in the UK than it is in the US! Thanks Lucy!
Gabi
Sounds awesome – I have never tried venison but I love to offer carnivore guests “alternative” meats that you don’t see often. ????
Binky
Well, I believe your carnivaore guests would love these! They are so much healthier than beef! Thanks for you input, Gabi!
Ellen
I love venison but have never had a venison burger. It’s looks so juicy!
Binky
It is very juicy! It took me a long time to settle on a method that the family liked, but this is definitely it! Thanks, Ellen!
Allison
Now I am craving a burger! Ha! Looks great1
Binky
I crave burgers on a regular basis! They are so delicious! Thanks Allison!
Liz Schoch
It’s true, there is definitely a trick to making juicy burgers! I LOVE how high you pile your burgers!
Binky
Thank you Liz! I think piling up a burger is essential! 🙂
Jan
That looks amazing! I can’t wait to try the steak trimmings! My husband got one last night so pretty soon! In the meantime, I will source some trimmings! Thanks!
Binky
Thanks Jan! Definitely, let me know how you guys like it!