Making a superb venison burger recipe is not difficult; in fact, it is really simple. venison burgers are a year-round staple in our family for using up ground venison, and these are so rich and juicy that I prefer them to standard beef or turkey burgers. The finest aspect is the lean, grass-fed, ethically sourced protein.
Ideas for the “perfect venison burger recipe ” are as diverse as there are brains to consider such important issues. I’ve given a lot of consideration to what makes “perfect” venison burgers over the years, so here we go. Let’s start with the basics. A superb burger should have plenty of fat, ranging from 10% to 20% by weight. I’m partial to 15%. In the case of venison burgers, just a little amount of the fat comes from the animal, as too much fat can damage the texture.
This venison burger recipe works great for the stovetop or grill – the choice is yours!
Cooking Method
- Create a campfire and allow to burn down to hot coals. Add a great to hold your cast iron skillet.
- Mix the venison with the ground pork.
- Melt the butter in a pan over medium-low heat. Sauté and stir in the onion, mushrooms, and salt until they are tender and transparent about 5 to 10 minutes. Remove from the heat and let cool for about 5 minutes.
- Add the onion mixture to the ground beef. Add the yogurt, Worcestershire sauce, and pepper and stir until just mixed. Form the mixture into six patties and place on a big dish. Cover and place in a cooler for at least one hour.
- Meanwhile, prepare the sauce: In a bowl, combine mayonnaise, steak sauce, Worcestershire sauce, and lime juice and stir until smooth. Cover and store in the refrigerator until ready to serve.
- Heat a skillet over low heat; cook buns, greased side down, until lightly browned, 3 to 5 minutes.
- At the same time, preheat a big cast iron skillet over medium heat. Cook the burgers for 3 to 4 minutes per side, or until done to your liking.
- Dress and Serve
Ingredients
Burgers:
1 ½ pounds venison meat, ground
¾ pound fatty pork butt, ground
2 tablespoons unsalted butter
1 ½ cups diced onion
1 cup diced button mushrooms
1 pinch salt
½ cup plain Greek yogurt
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
Sauce:
½ cup mayonnaise
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 ½ teaspoons lime juice
Why I Love This Venison Burger Recipe
Healthy benefits! Venison, is especially, becoming increasingly popular as a result of the move toward a healthy diet that is lower in saturated fats and has less preservatives and unnatural growth enhancers. Deer meat is beneficial in a variety of ways.
Super Food! Thankfully, venison is an excellent source of vitamins and nutrients, including B vitamins, which can aid in the production of healthy red blood cells.
Healthier than beef! Because deer are are less fatty than cows, venison is often better for you than beef. An typical cut of deer contains about half the calories and one-sixth the saturated fats of a comparable proportioned piece of beef. It provides more protein, vitamins, and minerals than beef.
Health Benefits of Venison
People want to consume better and more nutritious meals, regardless of diet. As a result, people are finding foods other than beef and red meats. Despite its leanness, rich taste, and low calorie content, venison, sometimes known as deer meat or venison meat, is not often consumed.
Venison is especially renowned for its versatility, since it may be used to make meatballs, steak, roasts, burgers, and stew. We will go over the various health advantages of venison in depth, offer some venison nutrition fats, and explain why venison is the ideal healthy alternative meat to incorporate into your diet.
High quality protein.
Venison is an excellent alternative if you want to discover more about your lean meat selections. Deer meat provides somewhat more protein than other types of red meat, making it an ideal choice for people looking to increase their protein consumption for weight reduction.
Venison includes the whole set of necessary amino acids, including linoleic acid, a fatty acid that our systems require but cannot produce on their own. Every 3 ounces of venison has around 24 grams of protein, making it an excellent protein source for a balanced diet.
Lean protein
Most venison cuts are very lean, which means they have less fat and hence less calories than other meats. Wild game meat is considered nutritious since it has relatively little saturated fat and cholesterol.
Reducing saturated fat consumption is thought to lower the risk of heart attacks, heart disease, blood vessel blockage, and other conditions1.Switching to leaner meat options, such as venison, is an excellent method to increase your lean meat intake.
This is also an excellent alternative for those concerned about their cholesterol levels.
Promotes immune system development.
Venison is high in zinc, a vital element that plays a critical function in our bodies. Zinc promotes the correct formation and proliferation of immunological cells. Zinc also protects against oxidative stress induced by inflammation.3. Adequate zinc intake from venison lowers symptoms of the common cold and the duration of respiratory infections in children and people living in chilly climates.
Promotes muscle growth.
Deer meat contains a high concentration of proteins, which are vital components for bodybuilding. One of their most significant advantages is their ability to assist heal bodily tissues. Protein is a building block for muscles, bones, cartilage, and skin, thus eating enough of it will help you gain muscular mass.
Venison also includes L-glutamine, which promotes muscle recovery4. In addition, consuming L-glutamine supplements reduces muscular discomfort and accelerates healing.
Improved Memory
The foods we consume have a significant influence on the health of our brain. Deer meat, for example, includes vitamins and minerals that aid brain function, such as memory and attention.
Venison contains vitamin B12, which promotes memory and learning abilities5. Vitamin B3 aids in the prevention of cognitive deterioration, which can lead to illnesses like Alzheimer’s disease. Vitamin B6, on the other hand, promotes mental wellness and elevates mood.
5 Venison Cooking Secrets
Venison is such a versatile meat for cooking, there’s no end to the recipes a creative cook can come up with, and ground venison adds even more options to the list of delicious meals that can be sourced from our favorite hunting pastime.
Ground venison works great for all kinds of dishes, like spaghetti, lasagna, meatloaf and many more.
REMEMBER, BUT its not like cooking beef!!!!!
Burgers on the grill: Pack your patties tightly. Grill them on a hot flame to sear in the juices. Turn them gently and infrequently—ideally, only once. Be careful to not overcook them.
Just remember, cooking ground venison is different than cooking ground beef. The 5 descriptions I have given below are adaptable to about any venison recipes you will ever want to cook.
Fat doesn’t just make meat juicy; it also makes ground beef or pork stick together nicely in a patty or meatloaf. Not to worry. Here’s how to adapt your cooking techniques to the lower fat content of ground venison
Burgers in a pan: Again, pack patties tightly and turn them gently and infrequently. And instead of adding fat to your burgers, fry them in a few tablespoons of oil. Olive oil has an especially nice flavor; just be careful to not let it get too hot. If you’d rather not worry about olive oil’s low smoking point, use regular cooking oil.
Taco meat or sloppy joes (also known as “sloppy does”): First, oil the pan very lightly so your ground venison won’t stick when you’re browning it. Then brown the meat as usual. When you’re done you won’t need to pour off extra grease the way you would with ground beef. Instead, pour in a few tablespoons of olive oil. Then add seasonings and stir.
Meatloaf: Use your usual recipe but shorten your cooking time slightly. You may want to add slightly more moisture in the form of ketchup or barbecue sauce. You can also add more ingredients like diced onions and green peppers; they’ll introduce additional moisture as they break down during cooking. If you like, add more egg and breadcrumbs to stretch your recipe; because venison is so lean, your meatloaf will still be plenty meaty.
Spaghetti, lasagna and other dishes that use ground meat as an ingredient: Use your usual recipe with no modification. You’ll just end up with a slightly leaner, tastier version. The flavor of venison holds up well in spicy dishes that would overwhelm the flavor of ground beef.
Sustainable Thoughts
Deer meat offers various advantages, including excellent nutritional value, environmental friendliness, and a rich supply of vitamins and minerals essential to human health. The animals live in their natural surroundings and eat natural foods, making them a healthier alternative to most conventionally sourced meat.
As long as it is sustainably procured from healthy deer, venison is one of the most nutritious and healthiest meats available. If you want to learn more, check out our large recipe collection for ground venison.
The 3 Best Ways Of Getting Fresh Venison
Local Butcher Shop
Your neighborhood butcher shop can sometimes have some unusual offerings. Usually, these rarer offerings are seasonal. Venison may be one of the seasonal options that the shop offers. Go in or call and ask the butcher if they ever get in venison. If they don’t, consider asking them to carry it when they can. Venison can be easily frozen, and your local butcher may be open to finding you some if you’re willing to buy in bulk. Small, local shops are more likely to be able to help you find what you need, and if they can’t get it for you, they might be able to point you to someone who can.
Farms, Ranches and Farmer’s Markets
Local farms, ranches or farmers markets are also sources of venison. Some farms and ranches raise deer for slaughter or preform meat processing for hunters, so you may be able to find what you’re after. If they don’t provide people with venison, ask if they know someone who will.
Farmers markets are going to be the best place to get fresh vegetables and fruits, but they can also be a useful source of information. Ask around to see if the vendors know of anyone who sells venison and try to find out how to get the proper contact information.
Meat Suppliers
If all else fails, make some calls and do some research on the Web. There are a number of meat suppliers like Lobel’s of New York, Creekstone Farms and Omaha Steaks that sell a number of different types and cuts of meat. You should be able to find one that supplies venison. See if you can get some meat delivered right to your door or sent to a butcher shop near you. In some cases you’ll have to buy a certain amount of meat, but if you have a decent sized freezer, this shouldn’t be a problem.
Campfire Cooking Tools
Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick
FAQ For the Venison Burger Recipe
Q: What is the best type of venison to use for this venison burger recipe?
A: The best type of venison to use for this venison burger recipe is typically lean venison, such as axis deer or white-tailed deer. Avoid using older deer or those with a high fat content, as they can make the burgers taste gamey and dry. If you’re new to cooking with venison, consider starting with farm-raised deer or a mix of venison and beef for a milder flavor.
Q: How do I grind the venison for this venison burger recipe?
A: You can grind meat for this venison burger recipe using a meat grinder or a food processor. If using a meat grinder, set it to the coarse grind setting to achieve a texture similar to ground beef. If using a food processor, pulse the venison until it reaches the desired consistency. Be careful not to over process, as this can make the meat tough and dense.
Q: What seasonings and spices work well with this venison burger recipe?
A: This venison burger recipe well with earthy and savory flavors. Consider adding seasonings like salt, black pepper, garlic powder, onion powder, and paprika to your venison burgers. You can also add some dried herbs like thyme, rosemary, or oregano for added depth of flavor. Avoid using strong spices or acidic ingredients, as they can overpower the delicate flavor of the venison.
Q: How do I cook this venison burger recipe to ensure they’re safe to eat?
A: This venison burger recipe should be cooked to an internal temperature of at least 160°F (71°C) to ensure food safety. Use a meat thermometer to check the internal temperature, especially when cooking thicker burgers. You can grill, pan-fry, or oven-roast venison burgers, but make sure to cook them to the recommended temperature to avoid the risk of foodborne illness.
Q: Can I make this venison burger recipe ahead of time and store them in the fridge or freezer?
A: Yes, you can make this venison burger recipe ahead of time and store them in the fridge or freezer. If refrigerating, form the patties and store them on a plate or tray, covered with plastic wrap or aluminum foil, for up to 24 hours. If freezing, form the patties and place them on a baking sheet lined with parchment paper. Once frozen, transfer the patties to an airtight container or freezer bag and store for up to 3 months. When ready to cook, thaw the frozen patties in the fridge or at room temperature.
Other Venison Recipes to Try
Venison Roast Slow Cooker Recipe
Easy Venison Sausage Seasoning Mix Recipe
Easy Venison Chili Recipe Slow Cooker Recipe
Best Damm Venison Burgers Recipe Ever
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 1 lb. venison ground
- 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
Instructions
- Build a fire in the pit and let it burn to coals. Place a metal grate on top of the fire.
- Remember to pre-heat the cast iron skillet for 3-5 minutes before cooking.
- Combine the venison, balsamic, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. I prefer to use my fork and my hands. It's best to use a fork to "keep the meat loose" and loosen up the meat; you don't want it too dense.
- Just before forming the patties, grate in roughly 2 tablespoons of butter Mix rapidly again to spread, but not until the butter melts.
- Shape the meat into four equal-sized balls, then form those into patties. Create a divot in the top of the burgers to capture some of the liquid.
- Put the burgers on the cast iron skillet pan and cook for 5–8 minutes per side. I prefer to turn the burgers only once to provide a beautiful crust. If you're adding cheese, add it as you flip the burger over.
- Allow your burgers to rest for 5-10 minutes before assembly and serving.
Nutrition
1 comment
I prefer venison over beef, are the ranchers in trouble?
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