Description
Delicious homemade venison burgers made with ground venison and a blend of flavorful spices, perfect for grilling or pan-searing.
Ingredients
Scale
- 1 lb. ground venison
- 2 tsp. balsamic vinegar
- 1/2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. freezing cold butter, grated
- Burger buns (brioche is recommended)
- Toppings: cheese (like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc.
Instructions
- Before beginning, place a stick of butter in the freezer.
- Preheat the grill to medium-high (450-500F) or heat a cast-iron skillet on the stove for 3-5 minutes.
- In a large bowl, mix together the ground venison, balsamic vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Use a fork to fluff and break up the meat to avoid packing it too tightly.
- Right before forming the patties, grate in about 2 tablespoons of the frozen butter. Mix just enough to distribute without melting the butter.
- Shape the mixture into four evenly-sized balls and form them into patties, creating a divot at the top to catch juices.
- Grill or pan-cook the burgers for 5-8 minutes per side. Flip only once to develop a beautiful crust. Add cheese during the flip if desired.
- Use an internal thermometer to check doneness. Pull burgers at 140-145F for medium or 150-160F for more well-done.
- Let the burgers rest for 5-10 minutes for optimal juiciness before serving.
Notes
Consider adding finely chopped herbs or experimenting with different spices for added flavor. Serve on crispy brioche buns with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Keywords: venison burger, homemade burgers, grilling, venison recipes