Mouthwatering, juicy Venison Burgers without any added fat! Make lean delicious venison burgers from ground venison in less than a half hour.
So you know how I mentioned we had 28 pounds of venison in our freezer when I posted my Mexican Lasagna recipe?? Well we are slowly making our way through it all! We had slow cooker chili, Mexican lasagna made with venison, venison steak, and now I made venison burgers.
Venison – a healthier alternative to beef
For those of you who are new to venison, venison is deer meat. So venison burgers are made from ground deer meat!
A lot of people are turning towards eating venison, because venison is typically naturally organic, free-range, etc., because it is hunted by hunters instead of farm-raised. And venison is very flavorful and is much lower in fat than beef.
Where to buy venison:
Most grocery stores probably do not carry venison unless you live in a rural area, but butcher shops are more likely to have it. If you can’t find it in person, you can always order venison online from reputable sellers such as Fossil Farms. If you’re going to place an order, you should try venison steak or medallions too, just to get an idea of how flavorful venison is even without extra seasoning.You can also find even more venison recipes on their website.
Do you need to add fat to ground venison?
A lot of people add fat to ground venison when making burgers. But what is the point of adding fat to such a lean, flavorful meat?
My venison burgers are really good and juicy without adding extra fat to them.
I add an egg to the ground venison mixture to help the burgers bind together. The burgers aren’t dry or tough.
These burgers are delicious with a slice of sharp cheddar cheese. My husband ate his with a fried egg on top and oh my goodness that was delicious!
How to make venison burgers:Venison burgers are made very similarly to regular beef burgers: start by adding all the ingredients to a bowl and mixing well.
Then form the patties:
The venison patties are first cooked in a pan. A cast-iron pan is the best for this recipe. You can use either a cast-iron grill pan or a regular cast iron pan to brown the burgers.
You’ll want to use canola oil to sear the burgers, or another oil that tolerates high heat. If you use olive oil, you’ll get a lot of smoke since you’ll be cooking these burgers at very high heat in the pan.
After a quick sear, the burgers are put in the oven for 10 minutes to cook them to my liking – medium-well for me, please! (The recommended temperature to cook ground venison is 160F).
If you are using a cast-iron pan that can fit all the burgers, you can transfer it directly into the oven. Or you can place the burgers on a baking sheet, if you prefer.
If you prefer to cook these on a grill, then just prepare the venison burger patties using my recipe below, and follow your favorite grilled burger directions for the cooking time. Just be careful not to overcook them past 160F so they remain juicy and flavorful.
How to serve venison burgers:
Serve these venison burgers with your favorite burger toppings, just like you would eat a burger made out of beef. Some ideas:
- Lettuce, tomato, sliced red onion
- Mayo, ketchup, or this delicious mayo-sriracha-ketchup sauce I use on my pork burgers
- Sauteed onions and/or mushrooms
- Fried egg
And don’t forget to toast the bun!
Enjoy this recipe! Please let me know if you end up making these, either by leaving a comment and rating below, or tagging me on instagram: @babaganoshblog. I love to hear from you all!
Juicy Oven-Baked Venison Burgers
- Preheat oven to 375F. Spray a baking sheet with non-stick spray.
- Combine all the burger ingredients in a large bowl and mix together with your hands or with a fork until all the ingredients are combined. Distribute the spices well, but do not overmix or the burgers will come out tough.
- Form the burger patties: Split the venison mixture in half. Then divide each half into 3 equal parts. Form each part into a burger patty that is about the size of your buns. Flatten the burgers in the center so they cook evenly.
- Preheat your grill pan. Brush the grill pan with the canola oil as you are pre-heating. Place 3 burgers on the pan and cook over medium-high heat for 5 minutes on each side, or until the burgers are nicely browned. If you have a large grill pan, you might be able to fit all 6 burgers in at once.
- Place the burgers on the sprayed baking pan and transfer to the oven. Bake for about 10 minutes at 375F for medium burgers, or until the burgers are cooked to your liking. Use a meat thermometer to check the internal temperature (ground venison should be cooked to an internal temperature of 160 F). Cooking time will vary depending on how thick your burgers are. Remove from the oven and let rest for 5 minutes before eating. Assemble your burger and enjoy!
What to serve with venison burgers
As much as I would like to load up my plate with French fries anytime I have a burger, I try to pair my burgers with a healthier side dish, such as a salad.
But not a boring salad! Oh no. Here are some flavorful healthier side dishes for burgers:
- Coleslaw orzo salad – half coleslaw, half pasta salad, with a light and tasty citrusy vinaigrette
- Spiralized zucchini and carrot salad with lemon garlic dressing
- No mayo potato salad with feta and olives
- Carrot daikon radish salad with sesame ginger dressing
- Sauteed bell pepper salad