As a professional food blogger, I’ll share the exact fat-to-meat ratio and a couple of small seasoning tricks I use so Venison Burgers hold together and cook evenly every time.
I used to think venison burgers were dry and only for hunters, until I found that ground venison plus a bit of ground pork and a splash of Worcestershire sauce turns things around. The meat gets this deep, juicy flavor that feels like someone’s opened a secret door to better burger night.
It’s simple enough I don’t overthink it, but good enough people actually notice. Top with cheddar, pickles, tomato and lettuce and you get that perfect bite that makes folks pause.
I still mess them up sometimes, but even then they beat most store patties. Venison Burgers.
Ingredients
Best Venison Burgers.
.
.
Ever!
- Ground venison: lean, very high in protein, low in fat, rich in iron, gamey flavor
- Pork fat or bacon: adds moisture, fat, richer mouthfeel, boosts juiciness and savory depth
- Worcestershire sauce: umami, tangy, salty, helps balance gamey notes, small amount goes far
- Onion or shallot: sweetness when cooked, adds moisture and mild sharpness raw, fiber and vitamins
- Panko breadcrumbs: optional binder, soaks juices, light texture, adds slight carbs, prevents dryness
- Cheddar cheese: melty fat, salty tang, adds calcium, makes burger richer and craveable
Ingredient Quantities
- 1 lb ground venison
- 4 oz (1/4 lb) ground pork or pork fat (or finely chopped bacon)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp Worcestershire sauce
- 1/4 cup finely chopped onion or shallot
- 1 clove garlic, minced or 1/4 tsp garlic powder
- 1/4 cup panko breadcrumbs (optional)
- 1 large egg (optional)
- 1 tbsp neutral oil for cooking
- 4 burger buns
- 4 slices cheddar or American cheese
- 4 lettuce leaves
- 4 tomato slices
- Pickles, sliced
How to Make this
1. Put 1 lb ground venison and 4 oz ground pork or pork fat (or finely chopped raw bacon) in a bowl, add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp Worcestershire, 1/4 cup finely chopped onion or shallot, 1 clove garlic minced (or 1/4 tsp garlic powder). If you want more binding or juiciness add 1/4 cup panko and 1 large egg, otherwise skip them. Mix gently with your hands until just combined, dont overwork it or you’ll get tough burgers.
2. Divide into 4 even portions and form patties a little larger than your buns, make a shallow dimple in the center of each patty so they stay flat while cooking. If you have time chill them 20 to 30 minutes to firm up, it helps keep them together.
3. Heat a heavy skillet or cast iron over medium high and add 1 tbsp neutral oil. If using bacon cooked first, drain some fat but leave a little flavor, otherwise just use the oil.
4. When the pan is hot, place the patties in, leave space so they sear properly. Cook without moving 3 to 5 minutes per side depending on thickness, flip once. Use an instant read thermometer and cook ground venison to 160°F for safety.
5. Don’t press down on the patties while cooking, you’ll squeeze out the juices.
6. About 1 minute before they’re done, add a slice of cheddar or American to each patty and cover the pan or close the grill lid so the cheese melts.
7. While the patties rest briefly, toast the 4 burger buns in the hot pan or on the grill until golden, it adds great texture.
8. Assemble: bottom bun, lettuce leaf, tomato slice, cheesy venison patty, pickles, any condiments you like, then top bun. Let burgers rest 2 minutes before biting so the juices settle.
9. Quick tips: if you used raw bacon chop it very fine so it integrates, panko and egg are optional binders especially useful if your mix is very lean, and seasoning just before cooking avoids drawing out moisture too early.
10. Serve hot and enjoy, these are best eaten right away because venison burgers cool fast and lose juiciness.
Equipment Needed
1. Large mixing bowl (big enough to mix 1 lb meat by hand)
2. Measuring spoons and a 1/4 cup measure, for salt, pepper, Worcestershire and panko
3. Sharp chef’s knife and cutting board, for onion, bacon and tomato
4. Heavy skillet or cast iron pan for searing and melting cheese
5. Spatula or sturdy turner to flip the patties
6. Instant-read thermometer to check the internal temp (160°F)
7. Small bowl and fork (for beating egg or holding seasonings, if using)
8. Plate or tray for chilling/resting patties and paper towels for draining bacon or excess fat
FAQ
Best Venison Burgers…Ever! Recipe Substitutions and Variations
- Ground pork or pork fat: if you dont have pork use 4 oz ground beef or ground lamb, or stir in 1 tablespoon beef tallow or butter to add fat so the venison doesnt dry out
- Worcestershire sauce: swap with 1 tablespoon soy sauce plus 1 teaspoon apple cider vinegar and a tiny pinch of sugar, or use 1 teaspoon steak sauce for similar umami
- Panko breadcrumbs: substitute with 1/4 cup crushed crackers, 1/4 cup rolled oats, or 1/4 cup almond meal; use the same volume and dont overmix the meat
- Burger buns: use large lettuce leaves for a lighter burger, or a toasted English muffin or ciabatta roll if you want something sturdier
Pro Tips
1. Keep everything cold and work fast. Chill the patties for 20 to 30 minutes before cooking, it helps them hold together and gives a better crust, especially with lean venison, youll thank me later.
2. Fat is your friend. Use the pork or rendered bacon for juiciness, but if you use bacon cook it first and chop it really fine, save a little fat for the pan but dont drown the mix in grease.
3. Dont overmix the meat. Mix only until combined or the burgers get tough, and form them gently, make a shallow dimple in the center so they stay flat while cooking.
4. Sear hard, flip once, and use a thermometer. Get the pan very hot, dont move the patties while searing, flip just once, and pull them at 160F for safety. Also dont press them down or youll squeeze out all the juice.
5. Rest and finish smart. Let patties rest a couple minutes after cooking, toast the buns in the hot pan for extra flavor, add cheese and cover for the last minute to melt it, and assemble right before serving because venison cools fast.
Best Venison Burgers…Ever! Recipe
As a professional food blogger, I’ll share the exact fat-to-meat ratio and a couple of small seasoning tricks I use so Venison Burgers hold together and cook evenly every time.
4
servings
631
kcal
Equipment: 1. Large mixing bowl (big enough to mix 1 lb meat by hand)
2. Measuring spoons and a 1/4 cup measure, for salt, pepper, Worcestershire and panko
3. Sharp chef’s knife and cutting board, for onion, bacon and tomato
4. Heavy skillet or cast iron pan for searing and melting cheese
5. Spatula or sturdy turner to flip the patties
6. Instant-read thermometer to check the internal temp (160°F)
7. Small bowl and fork (for beating egg or holding seasonings, if using)
8. Plate or tray for chilling/resting patties and paper towels for draining bacon or excess fat
Ingredients
-
1 lb ground venison
-
4 oz (1/4 lb) ground pork or pork fat (or finely chopped bacon)
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tbsp Worcestershire sauce
-
1/4 cup finely chopped onion or shallot
-
1 clove garlic, minced or 1/4 tsp garlic powder
-
1/4 cup panko breadcrumbs (optional)
-
1 large egg (optional)
-
1 tbsp neutral oil for cooking
-
4 burger buns
-
4 slices cheddar or American cheese
-
4 lettuce leaves
-
4 tomato slices
-
Pickles, sliced
Directions
- Put 1 lb ground venison and 4 oz ground pork or pork fat (or finely chopped raw bacon) in a bowl, add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp Worcestershire, 1/4 cup finely chopped onion or shallot, 1 clove garlic minced (or 1/4 tsp garlic powder). If you want more binding or juiciness add 1/4 cup panko and 1 large egg, otherwise skip them. Mix gently with your hands until just combined, dont overwork it or you'll get tough burgers.
- Divide into 4 even portions and form patties a little larger than your buns, make a shallow dimple in the center of each patty so they stay flat while cooking. If you have time chill them 20 to 30 minutes to firm up, it helps keep them together.
- Heat a heavy skillet or cast iron over medium high and add 1 tbsp neutral oil. If using bacon cooked first, drain some fat but leave a little flavor, otherwise just use the oil.
- When the pan is hot, place the patties in, leave space so they sear properly. Cook without moving 3 to 5 minutes per side depending on thickness, flip once. Use an instant read thermometer and cook ground venison to 160°F for safety.
- Don't press down on the patties while cooking, you'll squeeze out the juices.
- About 1 minute before they're done, add a slice of cheddar or American to each patty and cover the pan or close the grill lid so the cheese melts.
- While the patties rest briefly, toast the 4 burger buns in the hot pan or on the grill until golden, it adds great texture.
- Assemble: bottom bun, lettuce leaf, tomato slice, cheesy venison patty, pickles, any condiments you like, then top bun. Let burgers rest 2 minutes before biting so the juices settle.
- Quick tips: if you used raw bacon chop it very fine so it integrates, panko and egg are optional binders especially useful if your mix is very lean, and seasoning just before cooking avoids drawing out moisture too early.
- Serve hot and enjoy, these are best eaten right away because venison burgers cool fast and lose juiciness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 292g
- Total number of serves: 4
- Calories: 631kcal
- Fat: 26.3g
- Saturated Fat: 8.3g
- Trans Fat: 0.13g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 225mg
- Sodium: 1263mg
- Potassium: 689mg
- Carbohydrates: 42.9g
- Fiber: 2.6g
- Sugar: 3.4g
- Protein: 51.8g
- Vitamin A: 208IU
- Vitamin C: 4.5mg
- Calcium: 225mg
- Iron: 8.35mg
