Venison Burger -Cooking Great Deer Burgers!

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

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.
5. Grate shallot on microplane directly over the ground meat.
6. Chop parsley and chives.
7. Add herbs to venison.
8. Cut steak trimmings to fit into your grinder. Grind with small grinding plate (4mm).
9. Mix beef with venison, lightly, until combined. Don’t over work the meat.
10. Form into patties. Use your thumb to make a well in one side of the burger. Place the side with the well down first in the frying pan or on the grill. Cook over very high heat in a cast iron skillet, or cook on grill on the grill grates.
11. 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!

Optional spices and seasonings to add to your burgers

• onion powder
• garlic powder
• black pepper
• Worcestershire sauce

Great toppings for burgers

• cheese- use your favorite cheese, some good ones are American, cheddar, Swiss, gouda, Havarti,  brie, etc.
• lettuce
• tomato
• bacon
• slices of onion
• pickles
• mayonnaise
• mustard
• ketchup

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

• Meat grinder
• Mixing bowl
• cast iron frying pan

Other delicious venison recipes

• venison sausage
• tenderloin with blackberry red wine sauce
• braised venison shank
• venison stew

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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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

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