Delicious, juicy and full of flavor, this grilled venison burger recipe is a family favorite around here. Mixed with Creole flavors of the south they really make for flavorful burgers.

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I love to char the outside of the deer burgers on the grill just enough to get that yummy grilled meat taste yet keep the inside nice and juicy.

Once deer season starts (for us in September) that's all the boys can talk about being an avid hunter.

They spend a lot of hours chasing their dream buck.... then we have an abundance of venison meat to use up throughout the year. It's our favorite red meat and has so many health benefits.

We don't only grill burgers in the summer though, we cook them year round, so a lot of venison meat is needed and it really does make the best burger.

I also like to make a Chili, especially on those cold winter days - I have my recipe on this site too.

Groceries needed: Ingredients

• Ground Venison (Deer meat)
• Eggs
• Worcestershire Sauce
• Creole Seasoning
• Onion Powder
• Garlic Powder
• Breadcrumbs
• Red Pepper Flakes
• Butter
• Brioche Buns (or hamburger buns)
• Lettuce, tomato, red onion, sliced cheese (optional garnish)

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

• Step 1: In a large mixing bowl add the ground venison, egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder and red pepper flakes and mix well.
• Step 2: Take ⅔ Cup of the meat mixture and mold into a patty using your hands. You can wear gloves at this point if you prefer, otherwise make sure to wash your hands well after handling the raw meat.
• Step 3: Place the patty on a baking sheet and repeat until all the meat has gone and season with Creole Seasoning. Place the patties on your grill over medium-high heat for about 10 minutes flipping half way.
• Step 4: Take the brioche buns and brush melted butter over the face of the bun. When your burgers are finished cooking place the buns face down on the grill grate to get a little char.

• Step 5: Add a slice of cheese to each patty 1 minute before you take them off the grill.
• Step 6: Allow the burgers to sit and rest for 5 minutes before assembling and serving. This will ensure juices remain inside.

I personally prefer a deer burger over a beef burger, I think there's a flavor that can't be beat. I do dress it the same way though, I like tomato, lettuce and onion with cheese and maybe a pickle or two if we have any.

I often make some Pinto Beans for the side when I'm cooking on the grill. This makes my tummy very happy (and me very lazy!) Or try this Smoked Venison Backstrap recipe.

Recipe variations and substitute ideas

• Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
• Bun - use gluten free buns instead of brioche bread buns to make this gluten free (you'll also have to swap it out in the breadcrumbs too.
• Cheese - use your favorite cheese - we like to use the American cheese just because it melts so nicely on the burger patty and the kids prefer it.
• Chili Pepper Flakes - I like to add a pinch just to imbue just a little heat - but not so much that it burns. You can leave this out if you prefer.
• Deluxe - Add guacamole, crispy onion rings, streaky bacon etc.
• Ground Beef - you could still use this recipe and use ground beef instead! It's a great recipe.
• Black Pepper - add a little for that spice.
• Cheddar Cheese - try adding a little grated cheese to the ground meat.
• Ground Turkey - make turkey burgers instead.

Next time try this recipe for Crock Pot Spaghetti and Meatballs on my website. I also use deer meat for the meatballs!

Necessary gear: Equipment

You don't have to cook these burgers on an outside grill, although I feel like it does taste better like that. You could also cook the juicy burger on your stove, maybe with a cast iron skillet and a little olive oil.

We like our gas grills, it has last so far 20 years and still looks amazing!

How to store leftovers

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the refrigerator in an airtight container, and recombine when reheating.

The burgers will freeze well (best not to add the cheese in this case).

More venison recipes I think you'll love

Mel's kitchen notes

I like my grilled venison burger to be cooked to about 145°F inside - that puts them at medium to medium rare - if you prefer just cook them a little longer 160°F will be more medium-well.

If you’ve tried this Grilled Venison Burger recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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