Ultimate Venison Burgers | Quick + Easy Deer Burger Recipe

This ultimate venison burgers recipe is packed full of flavor, easy to prepare ahead of time, and quick to cook. They are a great grilling recipe that can be made on the busiest of weeknights. Double or triple the batch and freeze your deer burger patties for good food FAST. This ground venison burgers recipe will soon become a favorite way to use ground venison.

Why Venison Burgers ROCK!

What Is Venison?

We LOVE hunting season on the Canadian prairies. It isn’t rare to see 30+ deer grazing on nearby farmland… until November hits- then they go into hiding! If you like hunting as much as we do, you will love this venison burger recipe.

Venison is meat from any species of deer, including the white-tailed deer, mule deer, elk, moose, reindeer, and others. Some people consider boar, hare, and other wild game as venison but it is most commonly used to describe antlered animals. The term is commonly used to refer to the meat of hunted game, but it can also be farmed. Venison is known for its lean and tender texture, and it has a distinctive flavor that is often described as slightly gamey or earthy.

Tips + Tricks

• Cook your venison burgers to a perfect medium (140 – 145°F) and allow them time to rest before digging in. This is a really important step to make sure that juices from the meat are reabsorbed and not lost. The burger will also continue to cook slightly once removed from your grill.
• Don’t skip the added fat! Deer burgers (aka venison burgers) can dry out easily. They benefit from the smoky flavor of bacon as well as the pork fat. Don’t have bacon? Consider adding lard or shredded butter.
• Venison burgers can be cooked on your pellet grill, gas grill, or stovetop! Check out the individual cooking instructions below.
• Don’t be afraid to experiment with different add-ins including cheese, onions, onion powder, garlic, garlic powder, or other herb blends.

Key Ingredients

Worchestershire sauce

steak spice: I love to use Montreal Steak Spice but you can use what you have on hand or check out this simple steak spice recipe.

egg: the egg in this recipe helps to bind the meat together experiment with a flax egg if eggs aren’t in the cards for you

dijon mustard: regular yellow mustard will also work

saltine crackers crushed or bread crumbs: These bread crumbs help to keep the burgers lighter, less dense… especially important for ground venison recipes! The burgers can easily be made gluten free by using gluten free bread crumbs or gf crackers.

lard, bacon fat, or butter: Adding fat to ground deer meat and other wild ground meat helps to keep the burgers lighter, more juicy, and less likely to burn… especially if being cooked on the stove.

ground venison (ground deer) or other meat: Ground deer, ground elk, ground beef, and other ground meat will work with this recipe. If you are choosing a fatty meat, consider skipping the added lard.

Optional add ins: 2 tablespoons finely diced onions, 2 tablespoons finely diced peppers, 1/4 cup finely diced bacon, 1/4 cup shredded cheese.

Venison Burger FAQ

Exactly How to Make Venison Burgers

PREHEAT + MIX: Preheat either your barbecue grill or oven to 450°F or smoker to 250°F. In a large bowl, mix together all ingredients including 2 pounds of ground venison, 2 teaspoons Worchestershire sauce, 2 tablespoons steak spice, 1 large egg, 1 tablespoon dijon mustard, 5 crushed saltine crackers and 1/4 cup of lard or other fat.

FORM: Option 1. Scoop out a heaping half cup of prepared venison burger onto a parchment lined baking sheet or grill mat. Use a large jar ring to form perfect circular burgers or shape them with your hands. Option 2. Scoop out a heaping half cup of prepared venison burger into a burger press until all of the 8 burgers have been formed. I have an inexpensive burger press that works great. Transfer them to a parchment lined baking sheet or grill mat.

COOK: Gas Grill/Oven: Cook the burgers on high heat (450°F) for 3-4 minutes on each side until the internal temperature has reached 145°F (medium) or 4-5 minutes on each side until the internal temperature has reached 160°F (well done). Smoker/Pellet Grill: Place the burgers on the bottom rack of the smoker and leave for 1.5-2 hours. Cook over indirect heat. Pull the deer burgers off of the grill after the internal temperature has reached 145 degrees f. Stovetop: Heat a large skillet over medium heat. Choose a cast iron skillet on another heavy bottomed skillet to avoid burning and uneven cooking. Make sure that the pan is hot before placing your burger onto it. Cook the burgers on the stovetop for 5 minutes on each side for a perfect medium. The burger should be browned halfway up before flipping.

REST + SERVE: Cover the burgers and allow them to rest while the moisture redistributes for 10-15 minutes. Prepare your toppings at this time! Serve hot with fresh vegetables, Loaded Traeger Asparagus, or fresh Smoked Baked Beans.

Batch + Storage

This recipe makes 8 juicy venison burgers.

Cooked venison burgers can be stored in the fridge for 2-3 days or in an airtight container or ziplock bag in the freezer for up to 6 months.

Venison Burger Printable Recipe Card

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