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Thick venison burger.

Thick Venison Burgers

Author: Larry White
This thick, juicy venison steakhouse burger is made with lean, ground deer meat and cooked to perfection, just like a steak. No fillers, and perfectly seared with a juicy center and a crust on the outside.
5 from 14 votes
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Course Main Course
Prep Time10 minutes
Cook Time20 minutes
Optional Resting Time1 hour
Servings: 2 People

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

NOTES

For better-shaped patties: Mix in 2 tablespoons of whisked egg per pound of venison, if needed.
Best cuts for grinding: top round, bottom round, or backstrap.
Resting: Rest patties at room temperature before cooking for better results.
Cooking for a group? Sear patties first, then finish in a 250°F oven or over indirect heat on the grill.
 
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!