Juicy Venison Burgers With Smoky Aioli Recipe
I absolutely love this venison burger recipe because it’s a perfect blend of hearty flavors and a touch of gourmet sophistication, turning a classic meal into something extraordinary. Plus, the smoky aioli is a game-changer, adding a tantalizing kick that makes every bite incredibly satisfying and unique!
These juicy venison burgers are a labor of love. Their vibrant flavors—there’s nothing like them—come from the amazing base of 1 1/2 pounds of ground venison and get even better when you add finely chopped onion and aromatic garlic to the mix.
You finish off the dish with a dollop of smoky aioli, made with mayonnaise and smoked paprika. This kicks the burgers up a notch, elevating truly dark horse dish into something fantastic.
Ingredients
Ground Venison:
A source of protein that is low in fat, but abundant in iron and vitamin B12.
Onion:
Contributes sweetness and complexity, has antioxidants.
Garlic:
Boosts taste, possesses antibacterial qualities, and is nutrient-rich.
Breadcrumbs:
Offers substance and structure; helps lump together components.
Egg:
Protein and richness are added to the mixture, which is bound.
Worcestershire Sauce:
Contributes umami flavor, intensifies savory profile.
Smoked Paprika:
Imparts deliciously smoky taste, full of antioxidants.
Cheddar Cheese:
Adds creaminess and flavor.
Lettuce:
Creates crispness, supplies roughage, and serves up vitamins.
Mayonnaise:
A rich, creamy base for aioli.
Ingredient Quantities
- 1 1/2 pounds ground venison
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 slices cheddar cheese (optional)
- 4 hamburger buns
- Lettuce leaves
- Tomato slices
- Red onion slices
- 4 tablespoons butter
- 1/2 cup mayonnaise
- 1 tablespoon smoked paprika (for aioli)
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for aioli)
- Salt and pepper to taste (for aioli)
Instructions
1. In a large mixing bowl, combine the ground venison, very finely chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, soy sauce, salt, pepper, and smoked paprika. Mix until all ingredients are well incorporated.
2. Split the mixture into 4 equal parts and form them into patties.
3. Heat a grill or skillet over medium-high heat and melt 2 tablespoons of butter in it.
4. Prepare the venison patties by grilling or frying them for roughly 4-5 minutes on every side, or until they reach that level of doneness that you and your guests prefer. If you’re using cheddar cheese, as I so often do, place a slice on each patty during the last minute of cooking and cover that grill or skillet to let it melt.
5. To prepare the smoky aioli, combine the mayonnaise, smoked paprika, lemon juice, and minced garlic in a small bowl and mix well. Season with salt and pepper to taste.
6. Brush the leftover butter on the sliced sides of the hamburger buns, then arrange them on the grill or in the skillet for 1-2 minutes until they are a golden color.
7. Construct the burgers by putting a patty of venison on the bottom half of each bun.
8. On each patty, place a slice of lettuce, a slice of tomato, and a few slices of red onion.
9. Apply a liberal amount of the smoky aioli to the upper half of the bun.
10. Seal the burgers, serve them straight away, and rejoice over your succulent venison burgers with their superlative smoky aioli.
Equipment Needed
1. Large mixing bowl
2. Small mixing bowl
3. Knife
4. Cutting board
5. Garlic press (optional, for mincing garlic)
6. Measuring cups
7. Measuring spoons
8. Spoon or spatula for mixing
9. Grill or skillet
10. Spatula for flipping patties
11. Brush for buttering buns
12. Plate or tray for assembling burgers
FAQ
- Can I use another type of meat instead of venison?You can use ground beef, turkey, or bison in place of venison if it’s unavailable. Adjust the seasoning as necessary, since venison has a unique flavor.
- How do I keep the venison burgers from drying out?The egg and breadcrumbs retain moisture; Worcestershire and soy sauce add flavor and juiciness.
- What can I use instead of smoked paprika?You can use regular paprika, but the burgers won’t have that smoke flavor like using smoked paprika. You can also try a dash of liquid smoke, though, to bump up the smoky flavor.
- Is there a way to make the aioli spicier?Certainly, include a small amount of cayenne pepper or a splash of hot sauce to elevate the heat level.
- Can the aioli be made in advance?Of course! The aioli can be made the day before and kept in an airtight container in the fridge.
- Are the cheese slices necessary?The cheese is optional. If you don’t want a cheeseburger, don’t put cheese on it. You might also use a different kind of cheese than is used here—which is a pretty standard kind—to top your burger, if that’s what you’d like.
- What sides go well with these burgers?Think about offering with fries, coleslaw, or a basic green salad for a full meal.
Substitutions and Variations
Venison that has been ground: If you want a flavor that isn’t as strong, you can use ground beef or ground turkey.
Crushed crackers or oats can be used in place of breadcrumbs for a gluten-free alternative.
Worcestershire sauce: For a similar umami effect, substitute soy sauce or balsamic vinegar.
Try chipotle powder for a spicier, smoky flavor.
Cheddar cheese: Change it out for Swiss or provolone for a different flavor.
Pro Tips
1. Chill the Patties: After forming the patties, let them chill in the refrigerator for at least 30 minutes. This helps them hold their shape better when cooking and enhances flavor by allowing the ingredients to meld together.
2. Doneness Check: Since venison is leaner than beef, use a meat thermometer to avoid overcooking. Aim for an internal temperature of about 160°F (71°C) for a juicy result.
3. Enhanced Flavor: Before forming the patties, you can sauté the chopped onions and garlic in a bit of butter or oil until they become fragrant. This step can enhance the overall flavor of the burger.
4. Texture Tip: If you find the patties a bit dense, gently mix in a tablespoon or two of cold water to the mixture. This can add moisture and prevent them from becoming too compact.
5. Rest Before Serving: Allow the cooked patties to rest for a few minutes before assembling the burgers. This helps the juices redistribute throughout the meat, ensuring a juicy bite.
Juicy Venison Burgers With Smoky Aioli Recipe
My favorite Juicy Venison Burgers With Smoky Aioli Recipe
Equipment Needed:
1. Large mixing bowl
2. Small mixing bowl
3. Knife
4. Cutting board
5. Garlic press (optional, for mincing garlic)
6. Measuring cups
7. Measuring spoons
8. Spoon or spatula for mixing
9. Grill or skillet
10. Spatula for flipping patties
11. Brush for buttering buns
12. Plate or tray for assembling burgers
Ingredients:
- 1 1/2 pounds ground venison
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 slices cheddar cheese (optional)
- 4 hamburger buns
- Lettuce leaves
- Tomato slices
- Red onion slices
- 4 tablespoons butter
- 1/2 cup mayonnaise
- 1 tablespoon smoked paprika (for aioli)
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for aioli)
- Salt and pepper to taste (for aioli)
Instructions:
1. In a large mixing bowl, combine the ground venison, very finely chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, soy sauce, salt, pepper, and smoked paprika. Mix until all ingredients are well incorporated.
2. Split the mixture into 4 equal parts and form them into patties.
3. Heat a grill or skillet over medium-high heat and melt 2 tablespoons of butter in it.
4. Prepare the venison patties by grilling or frying them for roughly 4-5 minutes on every side, or until they reach that level of doneness that you and your guests prefer. If you’re using cheddar cheese, as I so often do, place a slice on each patty during the last minute of cooking and cover that grill or skillet to let it melt.
5. To prepare the smoky aioli, combine the mayonnaise, smoked paprika, lemon juice, and minced garlic in a small bowl and mix well. Season with salt and pepper to taste.
6. Brush the leftover butter on the sliced sides of the hamburger buns, then arrange them on the grill or in the skillet for 1-2 minutes until they are a golden color.
7. Construct the burgers by putting a patty of venison on the bottom half of each bun.
8. On each patty, place a slice of lettuce, a slice of tomato, and a few slices of red onion.
9. Apply a liberal amount of the smoky aioli to the upper half of the bun.
10. Seal the burgers, serve them straight away, and rejoice over your succulent venison burgers with their superlative smoky aioli.
