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.
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.
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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
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.
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!
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.
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.
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Grilled Venison Burger
Video
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
Nutrition
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Originally Published: February 16, 2023
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