What’s better than a venison burger? If you’re the kind of avid hunter who believes a deer burger should taste like venison, this recipe is for you. No pork fat, no beef fat, ground pork needed. Just lean ground venison cooked hot and fast like a steak. This burger is thick, juicy, and built for flavor with nothing to hide behind.
While a lot of people try to turn venison patties into something that mimics ground beef, this recipe leans into what makes wild game special. It’s the best way to enjoy a delicious deer burger without masking its flavor with fat or fillers.
What is a steakhouse venison Burger?
A steakhouse burger is all about quality and thickness over quantity. Thicker patties, bold seasoning, and a juicy, steak-like center. Unlike fast food-style smash burgers, steakhouse burgers are typically cooked to medium or medium-rare and made from high-quality ground meat.
They’re meant to be savored like a great steak, hence the name. The lean nature of venison meat benefits from high-heat cooking, and a steakhouse approach lets you highlight its natural flavor without masking it.
what makes these burgers great?
- Thick, flavorful patties to maximize juiciness.
- Quick to make. Fine restaurant quality food- in under an hour.
- Can be made with pure lean venison or minimal added fat.
Best Cuts for thick venison Burgers
If you’re grinding venison at home, you’ve got full control over the quality. And that’s what makes a steakhouse-style burger so special. For this kind of recipe, where lean meat takes center stage, choose cuts that are tender and low in connective tissue.
Great options include:
- Top round
- Bottom round
- Backstrap (if you’re feeling fancy)
These cuts offer a clean, meaty flavor and are ideal for a thick venison burger patty that sears beautifully in a hot skillet.
Tip: If you’re grinding a larger batch, save the fatty trim for meatballs or smash venison burgers and keep this batch lean for steak-style patties.
about using fillers
If the patties are well-formed and chilled, you don’t need any binders to make venison burgers.
That said, if your meat is especially dry, you can add two tablespoons of whisked egg per pound of meat. It’s just enough to help bind things without affecting the texture or flavor. Avoid anything more than that.
No breadcrumbs, crackers, or starches needed. Save those for meatload and meatballs.
HOW TO MAKE VENISON BURGERS
Step 1: Season the Meat
Place the ground venison into a large bowl. Lightly add salt and pepper. We’re going to lightly season the patties again after they’re shaped. Mix gently, just enough to season the meat without overworking it.
If your ground deer meat has added fats, that’s perfectly fine. It’ll give you a buffer in case you are worried about overworking the meat. It’ll also add a bit of moisture and help prevent overcooking, while still keeping things lean.
Step 2: Form the Patties
Divide the seasoned ground venison into equal portions. For a true steakhouse venison burger, I recommend assembling each patty to about 8 ounces in weight and around 1 inch in thickness. The last thing we want to do is overcook. This allows you to develop a good crust while still achieving the perfect medium-rare to medium internal temperature.
You can use a kitchen scale if you have one. (I’ll include a photo below so you can see what 8 oz looks like compared to a venison smash burger.) Even-sized patties help ensure consistent cooking, especially when you’re feeding a group.
Once the patties are formed, place them on a tray lined with parchment paper. Cover with plastic wrap and refrigerate for at least 1–2 hours. This helps the myosin in the meat naturally bind the patties.
Season both sides of the patties lightly with salt and black pepper.
Step 3: Rest the Burgers Before Cooking
One of the most common mistakes with wild game burgers is cooking them straight from the fridge. That’s a recipe for dry outsides and cold centers.
Take your patties out of the fridge about 45–60 minutes before cooking and let them rest at room temperature. This step allows the internal temperature of the patties to rise slightly, so they cook more evenly and brown better in the pan or on the grill.
This is especially critical when working with lean meats like venison, where you don’t have fat to protect you from overcooking.
Make-ahead tip: Forming the burgers the day before gives them more time to firm up and makes your cook day easier.
Step 4: Cook
Heat olive oil in a cast iron skillet over medium-high heat. When the oil is shimmering hot, gently place the patties in the pan. Sear undisturbed for 2–3 minutes on the first side. Flip and cook the second side for another 2–3 minutes.
Baste the Burgers: For an added layer of richness, baste your patties just like you would a steak. After flipping, add a tablespoon of cold butter, a smashed garlic clove, and a sprig of rosemary or thyme to the skillet. Tilt the pan and spoon the hot butter over the patties for 30–60 seconds.
If you’re grilling, melt and infuse the butter with the garlic and herbs. Brush it over the patties after flipping.
Check the Internal Temperature: Use an instant-read thermometer to check doneness to prevent overcooking. The lean deer meat can go from juicy to dry fast if pushed past medium
- Medium-rare: 130–135°F
- Medium: 140–145°F
Step 5: Rest the Patties and Build Your Burgers
Let the patties rest, tented with aluminum foil, for about 5 minutes while you toast the buns. This keeps the juices where they belong, inside the burger.
Assemble your burger with the toppings of your choice and serve immediately.
Cooking for a Group?
If you’re making a batch of burgers for a crowd, here’s how to keep things stress-free:
- Sear each patty first to develop a crust.
- Finish in a 250°F oven or on the cooler side of the grill with the lid closed.
- Use a thermometer to ensure each patty hits your desired internal temperature.
This method helps you avoid juggling a dozen patties on high heat—and guarantees juicy results across the board.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a 250°F oven for best results.
- These burgers are best fresh, but if freezing, wrap them tightly in plastic wrap and freezer paper for short-term storage.
Serving Suggestions
These thick venison burgers are all about simplicity and technique. But the right toppings and sides can take them to the next level. Here is a quick reference list:
Bun Options:
- Classic hamburger bunsToasted brioche buns
- Pretzel buns
Topping Ideas:
- American Cheese, Swiss cheese, or blue cheese
- Romaine or iceberg lettuce
- Sliced tomatoes
- Shaved red onion
- Pickles
- Fried egg
- Ketchup, mayo or my gochujang aioli
- Balsamic vinegar glaze if you’re feeling fancy.
- A few slices of bacon
More Venison Recipes
Below are a few of my favorite ground venison recipes. And if you process your own deer, check out my guide for grinding venison at home.
- Chipotle Cheddar Venison Casserole
- Venison Meatballs
- Classic Ground Venison Tacos
- Homemade Venison Gyros
- Venison Chili
Lastly, I’d love to see how your venison burger turned out! Tag me @larry__white on Instagram and show off your wild game cooking or feel free to ask me any questions that you may have regarding this recipe.
Steakhouse Venison Burgers
Ingredients
- 1 lb ground venison
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil (for skillet searing)
- 2 burger buns
Optional Ingredients for Basting
- 1 tbsp cold butter
- 1 garlic clove, smashed
- 1 sprig rosemary or thyme
Instructions
Season the venison:
- In a large bowl, lightly season the ground venison with salt and pepper. Gently work the seasoning into the meat. Do not overmix. You will be seasoning the meat again after shaped into patties.
Form patties:
- Divide into two 8 oz portions and shape into thick patties, about 1 inch thick. Chill for 1 hour (optional but recommended).
Rest before cooking: (Optional)
- Remove patties from the fridge 45–60 minutes before cooking to allow them to come to room temperature.
Pan Fry or Grill:
- Just before cooking, lightly season the patties with salt and pepper.To pan sear: Heat olive oil in a cast iron skillet over medium-high heat. Sear the patties on each side until a golden crust forms, 2 to 3 minutes. To grill: Preheat grill to medium-high. Oil the grates, then cook patties 3–4 minutes per side over direct heat. Move to indirect heat if needed to finish.
Optional butter baste:
- After flipping the patties, add butter, garlic, and rosemary to the skillet. Tilt the pan and spoon the melted butter over the patties for 30–60 seconds to enhance flavor and moisture. If grilling, baste with infused butter.
Check temperature:
- Use an instant-read thermometer. Pull patties when internal temp reaches: Medium-rare: 130–135°F. Medium: 140–145°F
Rest and build:
- Let patties rest 5 minutes under foil. Toast buns and assemble with desired topping
3 thoughts on “Steakhouse Venison Burgers”
Last pack of deer in the freezer and i found this recipe! I call it fate!
Best way ive ever made a deer burger. We’ll make them again this fall.
About time i found a rexioe for a proper thick deer burger.