The Greatest Venison Burger Recipe Concepts

What makes the right venison burger? That will depend on your palette—or what you’re craving. When you ask us, venison burgers are finest left easy: cooked to medium-rare on a scorching grill (or in a scorching skillet) and served on a potato bun with minimal fixings. If that seems like your sort of burger, too, we’ve obtained you lined on this wildly complete information to the perfect venison burger recipes.

And within the curiosity of breaking free from the monotony (and probably wanting to begin some controversy), we’ve additionally embrace a half-dozen venison burger recipe concepts that’ll put the wild again in your wild-game burgers.

Desk of Contents

• Venison Smash Burgers
• PB&J Venison Sliders
• Beer-Cheese Pretzel Burger
• Breakfast Venison Burger with Maple Mayo
• Venison Chicago Burger
• Hamburguesa de Elotes
• Large Lucy’s Blues Burger
• The Excellent Venison Patty Soften

Venison Smash Burger Recipe

At our deer camp within the Adirondacks, we positive do eat nicely. Breakfast burritos and pancakes for breakfast. Peanut butter, bacon, and honey wraps for an in-the-woods lunch. And a rotating dinner menu of feasts that normally showcase sport meat—mule deer spiedies, venison Bolognese, cassoulet, and, when it’s my night time to cook dinner, venison smash burgers.

I’ve the inimitable Man Fieri to thank for this recipe. Years in the past, for an episode of “Diners, Drive-ins, and Dives,” he paid a go to to White Manna Hamburgers, a Jersey establishment, and the short-order cooks there gave a clinic within the artwork of the smash burger. As quickly as I noticed these excellent burgers come off the flat-top, I knew that’s how I’d cook dinner my venison burgers from then on. Right here’s the way it’s completed.

Substances

• 2 kilos floor venison (80 % venison, 20 beef fats), portioned into ¼-pound patties.
• Vegetable oil
• White onion, thinly sliced
• American cheese
• Potato buns
• Salt and pepper, to style

Instructions

1. Get the griddle ripping scorching, then add some oil to the cooking floor.

2. Place the patties on the griddle, season generously with salt and pepper, then smash them skinny with a spatula. Add a small pile of the onions on prime of every patty, then give them one other smash so the onions persist with the patties. Cook dinner for about 2 to 2 ½ minutes.

3. Flip the burgers, so that they proceed to cook dinner onion-side down. Prime every patty with a slice of cheese, then add the buns. The underside bun goes on prime of the cheese, cut-side down, and the highest bun rests on the on the underside bun (see photograph above), additionally cut-side down. This steams the buns whereas the burgers end cooking. Let the burgers cook dinner for about 1 to 1 ½ minutes.

4. Elevate every burger from the griddle with the spatula, then take away the highest bun and place it, cut-side up, below the spatula, briefly sandwiching the spatula and patty between each buns. Gently squeeze the highest and backside buns with one hand and slide the spatula out with the opposite. Cross the burger off to looking buddy, and repeat with the remaining. Every hunter will get two burgers.

PB&J Venison Sliders

Serve these sliders at a cookout, and also you’ll shortly determine who the adventurous eaters are. These courageous sufficient for a chew are in for a wealthy reward. Though the components on this venison burger recipe shouldn’t work collectively, someway they arrive collectively to create top-of-the-line burgers to come back off the grill in years. Be happy to upsize the burgers—however, in my expertise, they’re finest served as sliders, because it’s straightforward to O.D. on all of the wealthy, heavy flavors.

Substances

• 1 lb. floor venison
• Kosher salt
• Freshly floor black pepper
• Slider buns
• Grape jelly
• Peanut butter
• 6–8 slices of bacon, cooked
• Sliced cheddar cheese

Instructions

1. Divide the bottom venison into six to eight equal-size patties, every barely bigger than the slider buns. Season liberally with kosher salt and freshly floor black pepper. Grill to medium over scorching coals.

2. To construct the sliders, first slather the underside bun with grape jelly. Add a grilled slider patty, then a spoonful of peanut butter. Subsequent, break a slice of bacon in half and add it to the burger, adopted by a slice of cheddar cheese. Full with the highest bun. Wait a couple of seconds for the peanut butter and cheese to soften earlier than biting in.

Beer-Cheese Pretzel Venison Burger

With scorching beer cheese atop a pile of grilled onions, dripping off a thick whitetail patty, this may occasionally as nicely be the unofficial state burger of Wisconsin. It even has a pretzel bun, for gosh sakes. When you’re tempted to fancy up this venison burger recipe with gruyere and a craft beer—don’t. Persist with the working-man spirit of the burger, with sharp cheddar and an inexpensive lager. Additionally, be sure you have loads of additional suds readily available to clean down the melty goodness.

Substances

• 1 lb. floor venison
• Kosher salt to style
• 4 pretzel buns
• 1 medium onion, sliced skinny
• 1 tbs. butter
• Worcestershire sauce (optionally available)
• Yellow mustard

For the beer cheese

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 can lager
• 12 oz. grated cheddar cheese
• 1 tsp. scorching sauce

Instructions

1. Divide the bottom venison into 4 equal parts, and press into patties. Season liberally with kosher salt. Preserve chilled.

2. Soften one tablespoon of butter in a scorching skillet, and add sliced onions and a pinch of salt. Decrease warmth to medium, and cook dinner till softened and browned. Add a touch of Worcestershire if desired.

3. To make the beer cheese, soften two tablespoons of butter in a small pot. Add two tablespoons of flour, and stir continuously till the roux is a light-weight brown. Whisk in half of the can of lager, stirring till thickened. Add grated cheese a half cup at a time, stirring because it melts. If obligatory, skinny with extra beer till you obtain the correct consistency. Season with scorching sauce and freshly floor black pepper.

4. Grill floor venison patties to desired doneness.

5. To construct the venison beer-cheese burger, unfold the underside of the pretzel bun with good yellow mustard. Prime with the burger patty, grilled onions, and a heavy dollop of beer cheese.

Breakfast Venison Burger Recipe with Maple Mayo

I’ve checked the venison burger recipe rule e-book, and nowhere does it checklist not consuming a burger for breakfast. After all, there’s nothing that claims you may’t have a breakfast burger for dinner, both. Reality is, every time this burger comes off the grill is the right time to take pleasure in its savory flavors. Some salty slivered ham, a heavy handful of hash browns, sage and mace (basic pork-sausage components), and the gooey drippings of an egg yolk recent from the skillet make this burger value getting away from bed for.

Substances

• ¾ lb. floor venison
• ¼ lb. floor pork
• 1 tsp. kosher salt
• ½ tsp. sage
• ½ tsp. mace
• ½ tsp. freshly floor black pepper
• 4 hamburger buns
• Slivered ham
• Hash browns
• 4 eggs

For the maple mayo

• ¼ cup mayonnaise
• 1 ½ tsp. maple syrup

Instructions

1. Combine the mayonnaise and maple syrup. Refrigerate.

2. Place the bottom venison and pork in a medium bowl with the salt, sage, mace, and freshly floor black pepper. Utilizing your palms, combine till the seasonings are nicely integrated. Press into 4 ¼-lb. patties and grill over a scorching fireplace till the inner temperature reaches 152 levels.

3. In a scorching skillet, warmth a spoonful of bacon fats and a spoonful of butter. Fry hash browns till crispy. Warmth slivered ham. Fry egg sunny-side up or over-easy, being cautious to not overcook the yolk.

4. To construct the burger, unfold a beneficiant quantity of maple mayo onto the underside bun. Layer the slivered ham, hamburger patty, and pile of hash browns. Full with a fried egg, then the highest bun. Have loads of napkins on standby.

Venison Chicago Burger

Mix the Windy Metropolis’s favourite hot-dog toppings with the wealthy style of a wonderfully cooked wild-game burger, and also you’ve obtained an on the spot basic. Like its tubular namesake, this venison burger recipe is a mouthful, with as much as 10 layers of taste competing on your style buds.

Substances

• 1 lb. floor venison
• Kosher salt
• Freshly floor black pepper
• Poppy-seed bun
• Yellow mustard
• Sliced tomato
• Pickle relish
• Diced onion
• Sliced scorching pepper
• Celery salt
• Dill pickle

Instructions

1. Divide the bottom venison into 4 equal parts and press into patties. Season liberally with kosher salt and freshly floor black pepper. Grill to medium over scorching coals.

2. To construct the Chicago burger, unfold the underside of the bun with good yellow mustard. Layer a sliced tomato, pickle relish, the grilled burger patty, diced onions, and sliced scorching peppers. Sprinkle with celery salt, then prime with the burger bun. End with a dill pickle spear held in place with a bamboo skewer.

Hamburguesa de Elotes

Considered one of Mexico’s hottest road meals, elotes are recent ears of candy corn, charred over a scorching fireplace, and slathered in mayonnaise, lime juice, or crema. Fortunate for these of us stateside, these flavors completely complement a grilled wild-game burger that may be made at residence. Don’t wait till winter to do that venison burger recipe, although; it’s finest when the candy corn is recent.

Substances

• 1 lb. floor venison
• Kosher salt
• Freshly floor black pepper
• Sesame-seed bun
• 2 ears recent candy corn
• 1/2 cup butter
• Juice and zest of 1 lime
• ¼ cup recent cilantro, finely chopped
• Mayonnaise
• Tajin
• Queso fresco, crumbled

Instructions

1. Divide the bottom venison into 4 equal parts, and press into patties. Season liberally with kosher salt and freshly floor black pepper. Grill to medium over scorching coals.

2. Pull the husks again from the corn and take away the silk. Fold the husks again into place and grill the corn over scorching coals till the kernels are tender, and barely charred in locations. Slice the corn off the cob and toss with butter, lime juice, zest, and recent cilantro.

3. To assemble the burger, slather the underside half of the sesame-seed bun with mayonnaise. Add the burger patty, corn, and queso fresco. Sprinkle Tajin seasoning excessive, then cowl with the highest bun.

Large Lucy’s Blues Burger

Order a Juicy Lucy within the Twin Cities and also you’ll get a burger patty full of molten American cheese. Take into account Large Lucy’s Blues Burger an upscale model of the usual mannequin, each by way of measurement and the cheese. Not for the timid of tongue, this beast of a venison burger recipe combines the pungent chew of bleu cheese with peppery spice by way of the rocket arugula. To enhance the flavors, discover the perfect tomato jam accessible, one with cloves and cinnamon listed within the components.

Substances

• 1 lb. floor venison
• 1 cup bleu cheese crumbles
• 3 massive potato buns
• Kosher salt
• Tomato jam
• 6 slices bacon, cooked
• Arugula

Instructions

1. Divide the bottom venison into three equal parts. Kind every right into a tough ball, urgent a deep nicely within the heart along with your thumbs. Fill the nicely with bleu cheese crumbles and fold the bottom meat over to cowl. Press right into a thick patty. Sprinkle with kosher salt, and switch to a scorching grill. Grill patties over medium-high warmth, rigorously flipping as soon as, till cooked by means of. Brush potato buns with butter, and toast over a scorching grill.

2. Construct the burger by spreading the underside bun with a heaping tablespoon of tomato jam. Prime with the bleu cheese-stuffed patty, two slices of bacon, and a handful of arugula.

Venison Burger Recipe: The Excellent Patty Soften

Our remaining venison burger recipe is one other diner basic. An ideal patty soften is the sum of its elements, much more so than a normal burger. And although these elements are few—just a few high quality floor venison, onion, Swiss cheese, and rye bread—the top result’s virtually sufficient to make a man swear off burgers endlessly. I’m too humble to say that is the perfect patty soften ever, however it’s fairly rattling good. That is due, most likely, to the copious quantities of butter and the approach for caramelizing the onions, which I admittedly stole from Kenji over at Severe Eats. After all, it doesn’t harm that my model options home made rye bread baked by my mother. When you don’t have that, an excellent retailer purchased rye—gentle, not darkish—will do.

Substances

• Substances:
• ¼ lb. floor venison
• ½ tsp. Worcestershire
• Pinch of kosher salt
• Sprint of garlic powder
• Sprint of onion powder
• Freshly floor black pepper
• 2 Tbsp. butter
• Water
• ½ medium onion, sliced skinny
• Two slices of Swiss cheese
• Rye bread, minimize into 1/2-inch thick slices
• Mayonnaise

Instructions

1. Place the venison burger in a small bowl and season with a pair dashes of Worcestershire, together with the kosher salt, garlic and onion powders, and freshly floor black pepper. Combine frivolously to include and type right into a patty roughly the identical measurement and form as your bread.

2. Warmth a heavy skillet over medium-high warmth. Add a tablespoon of butter and place the burger patty within the skillet. Cook dinner 2 minutes per aspect, or lengthy sufficient to type a crispy crust with out overcooking the inside. Take away the patty to a plate and preserve heat.

3. Decrease the warmth to medium and soften one tablespoons of butter within the skillet. Add the onions and one or two tablespoons of water. Stir continuously, utilizing your spatula to scrape the browned bits from the underside of the pan. Proceed cooking, including water a tablespoon at a time, till the onions are cooked by means of and caramelized.

Unfold a skinny layer of mayonnaise onto the skin of every slice of rye bread. Assemble the patty soften by putting the patty on one slice of bread and topping with caramelized onions and two slices of Swiss cheese.

5. Soften just a little extra butter within the skillet, then place the assembled sandwich within the pan and cook dinner till nicely browned. Flip and brown the second aspect, cooking till the cheese is melted.