How to Make Venison Burgers - A Step-by-Step Guide

Venison burgers are a delicious and flavorful alternative to traditional beef burgers. Made from the lean and tender meat of deer, venison burgers offer a unique and satisfying dining experience. Whether you have access to fresh venison or purchase it from a specialty market, you can easily prepare and enjoy these juicy and succulent burgers at home.

There are several reasons to consider adding venison burgers to your culinary repertoire. For one, venison is a lean and healthy protein...

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Ingredients

  • 1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
  • ¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
  • 2 tablespoons unsalted butter
  • 1 ½ cups diced onion
  • 1 cup diced button mushrooms
  • 1 pinch salt
  • ½ cup plain Greek yogurt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon coarsely ground black pepper
  • ½ cup mayonnaise
  • 2 tablespoons steak sauce
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons lime juice
  • 6 teaspoons softened butter, or as needed
  • 6 hamburger buns, split
  • ¼ teaspoon salt, or to taste
  • 6 (1/4 inch thick) slices tomato
  • 12 slices pepper Jack cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 2 hrs 5 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 6
  • Yield: 6 burgers

  • Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
  • Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.
  • Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.
  • Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.
  • Preheat the oven to 225 degrees F (110 degrees C).
  • Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.
  • Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
  • At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.
  • Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.
  • Nutrition

    780 cal.

    • Total Fat: 52g
    • Saturated Fat: 21g
    • Cholesterol: 193mg
    • Sodium: 919mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 45g
    • Vitamin C: 8mg
    • Calcium: 403mg
    • Iron: 6mg
    • Potassium: 608mg