• Skip to main content
  • Skip to primary sidebar

The Cagle Diaries logo

menu icon
go to homepage
  • About
  • Subscribe
  • Recipes
  • Contact Us

subscribe
search icon
Homepage link
  • About
  • Subscribe
  • Recipes
  • Contact Us

×
Home » Recipes » Dinner Recipes

Grilled Venison Burger


Prep Time :10 minutes mins
Cook Time :10 minutes mins
Total Time :25 minutes mins
Servings :6
Jump to Recipe
close up of a dressed venison burger with a bowl of french fries in the background
close up of a dressed venison burger with a bowl of french fries in the background

Published: May 31, 2025 · Modified: May 31, 2025 by Melanie Cagle · Leave a Comment

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.

close up of a dressed venison burger with a bowl of french fries in the background
Grilled Venison Burger

Save Recipe

WANT TO SAVE THIS RECIPE?

Enter your email below and we'll send you the recipe straight to your inbox (and more recipes sent periodically!)


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.

Jump to:
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • Necessary gear: Equipment
  • How to store leftovers
  • More venison recipes I think you'll love
  • Mel's kitchen notes
  • Melanie Cagle
  • Grilled Venison Burger
  • 💬 Comments

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 you'll need: Ingredients

ingredients that go into venison burgers, all laid out

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

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

A large mixing bowl with ground venison and other ingredients to make venison burgers.
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.
A hand with a burger patty all nice and constructed.
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.
A baking sheet lined up with delicious looking venison burgers ready to grill.
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.
Hamburger buns getting buttered for the grill.
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.
A baking sheet with cooked venison burgers topped with cheese.
Step 5: Add a slice of cheese to each patty 1 minute before you take them off the grill.
Close up of a delicious looking cheesy venison burger.
Step 6: Allow the burgers to sit and rest for 5 minutes before assembling and serving. This will ensure juices remain inside.
The Cagle Diaries

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.

Hint: Our ground venison is mixed with ground pork. We normally get it 80/20% fat ratio (80% venison, 20% pork), the pork fat helps keep the extremely lean meat juicy.

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!

close up of some grilled venison burgers laid out with a slice of cheese on top

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

  • Slow cooker venison roast with red wine and carrots and potatoes.
    Slow Cooker Venison Roast with Red Wine
  • smoked venison backstrap sliced on a board
    Smoked Venison Backstrap
  • Close up shot of two slices of venison meatloaf against some mashed potatoes.
    Venison Meatloaf Recipe
  • An instant pot venison stew with a spoon digging in.
    Instant Pot Venison Stew

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.

About The Author

Melanie Cagle

Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.

Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.

About Mel

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!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!

a loaf tin with banana bread with mayo on a cooling rack

Viral Recipe Alert!

Banana Bread

Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!

Get the recipe
close up of a dressed venison burger with a bowl of french fries in the background
Print (Email Required)

Grilled Venison Burger

Delicious and juicy this Grilled Venison Burger is full of flavor and healthier than regular beef burgers.
Prep Time10 minutes mins
Cook Time10 minutes mins
Resting Time5 minutes mins
Total Time25 minutes mins
Servings: 6
Cuisine: American
Author: Melanie Cagle
Prevent your screen from going dark

Video

Equipment

  • Phoenix Barbecue Grill
  • Glass Mixing Bowls

Ingredients

  • 2 Pounds Ground Venison mixed with pork
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 1 Pinch Red Pepper Flakes
  • 1 Each Large Egg
  • ⅓ Cup Bread Crumbs
  • 2 teaspoons Creole Seasoning or Seasonall
  • 6 Each Brioche Buns
  • 3 Tablespoons Unsalted Butter
  • 6 Each Cheese Slices
  • Lettuce, tomato and red onions (optional)

Instructions

  • Turn on the grill to a medium heat, to heat up.
  • In a large bowl add the ground venison, Worcestershire sauce, garlic powder, onion powder, red pepper flakes, egg and breadcrumbs. 
    2 Pounds Ground Venison, 1 Tablespoon Worcestershire Sauce, 2 teaspoons Garlic Powder, 2 teaspoons Onion Powder, 1 Pinch Red Pepper Flakes, 1 Each Large Egg, ⅓ Cup Bread Crumbs
  • Mix together using your hands (using gloves if you prefer – otherwise, make sure to wash hands well before and after).
  • Form patties using ⅔ Cup of the freshly mixed meat.  First roll into a ball, nice and tight, then start flattening out using your hands.
  • Lay them out on a baking sheet, season all over with the Creole Seasoning, then take them to the grill.
    2 teaspoons Creole Seasoning
  • Lightly spray the grill with cooking spray then add the burgers carefully.  Allow to sit and cook for about 4-5 minutes then flip the burgers to cook the other side, for again about 4-5 minutes.  Double check with a meat thermometer that the center has reached an internal temperature of at least 145°F – this will be a more medium rare burger.  Add a slice of cheese for the final 1 minute of cooking time.
  • Melt the butter in a small bowl and brush over the inside of the brioche buns.  Place these buns face down on the grill.
    6 Each Brioche Buns, 3 Tablespoons Unsalted Butter
  • Cook for about 2 minutes, until crispy and a nice char has formed.
  • Remove the buns and dress the burgers how you prefer.  Serve with French fries.

    6 Each Cheese Slices, Lettuce, tomato and red onions (optional)

Notes

If you don't have a grill, these burgers taste good using a cast iron pan on the stove, or even in the oven.
If you don't like using your hands to form the burgers you could use a burger press to form the burgers.
Did You Make This?Please consider Leaving a Review!

Nutrition

Serving: 1g | Calories: 695kcal | Carbohydrates: 44g | Protein: 50g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 306mg | Sodium: 977mg | Fiber: 3g | Sugar: 9g

Sign Up for my emails and never miss another recipe!

I'll never share your email, or send you spam. Pinkie Promise!

Originally Published: February 16, 2023

More Dinner Recipes

  • Close up of a crawfish casserole being lifted out with a spatula.
    Crawfish Casserole
  • A dished up plate full of shrimp etouffee on a bed of rice.
    Shrimp Etouffee
  • Shrimp and grits with some delicious bacon and green onions sprinkled on top.
    Creole Shrimp and Grits
  • Bowl of crawfish etouffee with rice scoop in the middle.
    Cajun Crawfish Etouffee
87 shares
  • Facebook
  • X
  • Email

Filed Under: Cajun Recipes, Dinner Recipes, Game Day Recipes, Grilling Recipes, Lunch Recipes, Smoker Recipes, Southern Recipes, Venison Recipes

Reader Interactions

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Momma Cagle!

Picture of Melanie Cagle standing in front of her stove, in the kitchen.

I'm Melanie, I am mom to two beautiful children and married to James - my American sweetheart (I'm British).  A transplant in Houma, South Louisiana I have found a love for all Cajun and Creole food.
Learn more about me...

Follow me on social:

  • Facebook
  • Instagram
  • X
  • https://www.youtube.com/@thecaglediaries1070

CAJUN FAVORITES

  • Bowl of crawfish etouffee with rice scoop in the middle.
    Cajun Crawfish Etouffee
  • Close up of boudin balls with a hint of the mustard cream sauce peeking in, sprinkled with green onions on top.
    Deep Fried Boudin Balls
  • A tray of boiled crabs with veggies and dipping sauce.
    Authentic Louisiana Crab Boil Recipe: Spicy Cajun Seafood Feast
  • Close up of a bowl of seafood gumbo with a pile of rice and a spoon digging into it.
    Authentic Louisiana Seafood Gumbo Recipe
  • A large platter of fried catfish nuggets with some lemon wedges and a tartar sauce.
    Fried Catfish Nuggets
  • Close up of some pinto beans and sausage on a spoon over a crock pot.
    Crock Pot Pinto Beans

Footer

↑ back to top

About

as seen on logo images

Terms & Conditions | Accessibility Policy | Contact

As an Amazon Associate I earn from qualifying purchases.

©2025 Copyright The Cagle Diaries. All rights reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required