Venison Burgers Recipe

A thick, steakhouse-style venison burger made with pure ground deer meat. An 8-ounce patty chilled until it binds itself, seared in cast iron or on the grill, and pulled at medium-rare to medium so it stays juicy instead of drying out.

5 from 22 votes

Print Recipe Pin Recipe

Servings: burgers

Prep Time: 10

Cook Time: 20

Course: Main Course

Cuisine: American

Ingredients

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 uncovered. Toast buns and assemble with desired toppings.

NOTES

For dry meat: If your ground venison looks a bit dry you can mix in 2 tablespoons of whisked egg per pound of venison.
Best cuts for grinding: top round, bottom round, or backstrap.
Chill and temper: Chill the venison burger mixture for an hour and allow the patties to sit 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.
Want a thinner burger? Try my Oklahoma onion burger recipe.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!