Cheddar Bay Biscuit Burgers are a quick and easy recipe when you're craving a hamburger in a biscuit.
If you've spent much time around Wild Game & Fish, you already know that I love introducing hunters to new ways to enjoy the meat they've worked so hard to bring home. A perfectly grilled venison burger is always welcome around my table, but now and then it's fun to shake up tradition with a new burger idea.
Instead of sandwiching a juicy venison burger between ordinary hamburger buns, this biscuit burger recipe uses warm, buttery Cheddar Bay biscuits, brushed inside and out with garlic-herb butter. The result is a fun new burger recipe that's surprisingly easy enough for a weeknight dinner or a football-game-watching party with friends.
I've spent years developing beginner-friendly wild game recipes because I know many hunters still worry about serving venison to family and friends. When prepared correctly, ground venison is every bit as satisfying as beef. Recipes like these help prove that point. Whether you're introducing someone to wild game for the first time or simply looking for biscuit burgers to add to your dinner rotation, this recipe delivers traditional comfort with a wild-game twist.
Why This Biscuit Burger Recipe Works
A great biscuit burger depends on balancing richness with a juicy burger. The Cheddar Bay biscuits provide buttery cheddar flavor while the herb butter tucked inside each patty melts as the burger cooks, helping lean venison stay moist without making it greasy.
If you're new to cooking venison, this recipe also teaches several techniques that will improve nearly every burger you make.
First, add the olive oil directly to the ground venison. We use 100% lean ground venison, so the oil replaces some of the fat naturally found in beef, helping the burgers brown beautifully while reducing the chance they'll stick to the skillet.
Second, mix the meat gently. Overworking ground venison creates dense burgers. Instead, use your fingertips to combine the seasonings just until evenly distributed.
Finally, rely on an instant-read meat thermometer instead of guessing. Pull the burgers when they reach 135 degrees F. After a brief rest, they'll remain juicy and tender instead of becoming dry and crumbly.
These simple habits may seem small, but together they make an enormous difference for anyone learning to cook wild game burgers successfully.
Why Use Red Lobster Cheddar Bay Biscuit Mix?
There's something wonderfully satisfying about using a familiar shortcut when it genuinely produces excellent results. The Red Lobster Cheddar Bay Biscuit recipe mix delivers tender, cheesy biscuits with very little effort, allowing you to spend your attention on cooking perfect burgers instead of measuring flour and baking powder.
Even better, the included garlic herb seasoning transforms melted butter into an irresistible finishing sauce. Brushing the tops is wonderful, but don't stop there. Brushing the freshly sliced interiors while they're still warm allows the butter to soak into the crumb, creating every bit as much flavor inside as outside.
If you've searched for cheddar bay biscuit recipes, you'll notice many people serve them as a side dish. Turning them into burger buns simply feels like the next logical step.
The Secret Ingredient Hiding Inside the Burger
The teaspoon of homemade herb butter tucked inside each patty is the little surprise that makes this recipe memorable. As the burger cooks, the butter slowly melts into the venison, carrying fresh thyme, parsley, chives, garlic, and black pepper throughout the meat. Rather than simply seasoning the surface, every bite becomes infused with those fresh herbs. It's a simple trick, yet it feels almost magical the first time you cut into the burger.
Tips for Making the Best Hamburger in Biscuits
If this is your first time making hamburger in biscuits, keep these helpful tips in mind.
- Place the butter directly in the center of each burger patty before gently sealing the meat around it.
- Resist the urge to press down on the burgers while cooking. That squeezes out flavorful juices.
- Let the skillet fully preheat before adding the burgers so they develop a deep brown crust.
- Slice the biscuits carefully with a serrated knife rather than crushing them with a straight blade.
- Brush the cut biscuit surfaces while they're still warm so every bite absorbs the garlic butter.
These small details transform good hamburgers in biscuits into unforgettable ones.
More Ground Venison Recipes
If you enjoyed these Cheddar Bay Biscuit Burgers and are looking for more ways to use some of that ground venison in your freezer, be sure and check out all of our family favorites right here.
Two of our 11-year-old daughter's favorites that you can try with your kids are the Easy Burger Bowl and the Deer Meat and Gravy over Mashed Potatoes.
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Cheddar Bay Biscuit Burgers
Ingredients
Burgers
- 2 pounds ground venison or 90% lean ground beef
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
Herbed Butter
- 2 tablespoons unsalted butter, softened
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Red Lobster Cheddar Bay Biscuits
- 1 (12-ounce) package Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup cold water
- ½ cup shredded sharp cheddar cheese or Fiesta blend cheese
- 4 tablespoons unsalted butter
- 1 pouch Garlic Herb seasoning
Cheddar Bay Biscuit Burger Toppings
- 1 cup deer tongue lettuce or shredded iceberg lettuce
- 1 beefsteak tomato, sliced and cut into half moons
- 4 slices American cheese
Instructions
- Preheat oven to 425 degrees F.
- Place ground venison in a large bowl and sprinkle with the salt, pepper, and olive oil. Gently mix with your hands until combined. Divide the meat into eight equal 4-ounce portions. Flatten each into a thin patty about 4 inches in diameter. Set aside.
- In a small bowl, stir together all of the herbed butter ingredients until well combined. Divide into 8 equal portions (about 1 teaspoon each).
- Place one teaspoon of the herb butter in the center of each hamburger patty. Gently reshape into burgers about ½-inch-thick and 4 inches in diameter. Set aside at room temperature.
- In a large bowl, stir together the biscuit mix, cold water, and shredded cheese until dough forms. Scoop dough into 8 portions (about ¼ cup each) and place 2 inches apart onto a parchment paper lined rimmed baking sheet. Bake in the oven at 425 degrees F for 15 minutes or until golden brown on top.
- Meanwhile, heat 12-inch skillet over medium-high heat. Add four of the burger patties and cook for 3 minutes without moving until nicely browned. Flip burgers, top with half a slice of American cheese, and cook an additional 2 minutes or until they reach an internal temperature of 135 degrees F using an instant-read meat thermometer. Transfer burgers to a dinner plate and repeat with remaining four burger patties.
- Melt the other 4 tablespoons of butter in a microwave safe bowl, add garlic herb seasoning and stir until well blended. Brush ½ teaspoon of the herb butter sauce onto each hot biscuit.
- Using a serrated knife, carefully slice each biscuit in half horizontally. Brush the cut sides of both the tops and bottoms with the remaining melted herb butter while the biscuits are still warm so the butter soaks into the crumb. Place lettuce on each bottom half, followed by a tomato slice and a cooked burger patty. Add any additional toppings you like, then finish with the buttered biscuit tops and serve immediately.
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