So you know how I mentioned we had 28 pounds of venison in our freezer? Well we are slowly making our way through it all! We had slow cooker chili, Mexican Lasagna, venison steak, and now I made venison burgers.
I’ve always read that you need to add fat to ground venison if you’re going to make burgers. But what is the point of adding fat to such a lean, flavorful meat? I decided to see if venison burgers would be good without adding extra fat to them.
And guess what? They were great without added fat! I added an egg to the ground venison mixture to help the burgers bind together, and everything came out great. The burgers weren’t dry or tough. So I am glad I didn’t listen to the internet.
These burgers are delicious with a slice of sharp cheddar cheese. Aldo ate his with a fried egg on top and oh my goodness that was delicious!
In this recipe, the burgers are first cooked in a cast-iron grill pan (affiliate link) to brown them and get the awesome looking grill lines (don’t those lines make burgers look more delicious??), and then put in the oven on a baking sheet for 10 minutes to cook them to medium.
Kitchen stuff used for this recipe: