Venison Burgers Recipe
Ground venison has almost no fat of its own, so folding in a portion of ground pork or beef fat before forming the patties keeps the burgers juicy the way an all-venison patty, cooked to standard burger doneness, typically won't.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 1 1/4 lb ground venison
- 1/4 lb ground pork or beef fat trim
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 buns burger buns
- 4 slices cheddar cheese slices (optional)
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Instructions
- 1In a large bowl, gently combine the ground venison, ground pork fat, Worcestershire sauce, garlic powder, salt, and pepper, mixing just until combined.
- 2Divide into 4 portions and shape into patties slightly wider than the buns, pressing a shallow dimple into the center of each.
- 3Heat a grill or heavy skillet over medium-high heat.
- 4Cook the patties for 3-4 minutes per side, adding cheese in the last minute if using, until an internal temperature of 140-145°F for medium.USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
- 5Rest the burgers for 2-3 minutes, then serve on buns with your preferred toppings.
Tips & variations
- Adding fat isn't optional the way it might be for beef, all-venison patties made without any added fat tend to fall apart and taste dry regardless of how carefully they're cooked.
- Bacon fat, folded in during mixing, is a common substitute for ground pork fat and adds a smoky note.
- Top with caramelized onions or a fried egg to add richness that plain venison patties don't have on their own.
Storage & reheating
Refrigerate cooked patties up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or broth to keep them from drying out further.
Nutrition
A leaner burger than a standard beef patty even with the added fat, since venison itself contributes very little.
Tips from the Tulo kitchen
- Don't press down on the patties with a spatula while they cook, that squeezes out the juices you're trying to keep in a naturally lean burger.
- Cook to medium rather than well-done, venison burgers taken past medium dry out noticeably faster than a fattier beef burger would at the same doneness.
FAQ
Do I need to add fat to ground venison for burgers?
Yes, it's strongly recommended. Venison is extremely lean, and patties made without added fat tend to crumble on the grill and taste dry, even when cooked carefully.
What's the best fat to mix into venison burgers?
Ground pork fat or beef fat trim, at roughly a 4:1 ratio of venison to fat, is a common starting point. Bacon fat also works and adds extra flavor.
What temperature should venison burgers be cooked to?
140-145°F for medium is a good target. Because the meat is so lean, cooking much past that dries the patties out faster than it would with a fattier beef burger.
