Learn how to make the BEST EVER Venison Burgers! This venison burger recipe makes perfect burger patties just in time for summer!
The Best Venison Burgers For Busy Families
When it comes to creating a delicious and satisfying meal for your family, few dishes can compete with a juicy venison burger. As a wild game chef and food blogger, I’ve learned that simplicity is key when feeding a busy household. This easy venison burger recipe is packed with flavor, uses accessible ingredients, and comes together quickly - perfect for parents juggling work, school, and everything in between.
Why Choose Venison Burger
Venison is a lean, healthier, high-protein alternative to traditional ground beef. 100% ground venison is an excellent choice for deer hunters and home cooks without sacrificing flavor. The flavor of ground venison really isn't that much different than beef. That being said, these burgers are versatile enough to fit into weeknight dinners or backyard barbecues.
If you’re looking for ways to enjoy wild game beyond stews or roasts, this grilled venison hamburger recipe is a great place to start.
How to Make A Venison Hamburger with Cheese
A homemade venison hamburger is a summertime staple in our house. We live in Fargo, North Dakota where the winters are long, making grilling season far too short.
I enjoy spending quality time with my wife and our 10-year-old daughter on our backyard patio. These 100% venison burgers (with butter for fat) seasoned with salt and pepper are super easy to make so I don't have to spend all day hovering over the hot grill.
Step-by-Step Instructions
1. Prepare the Sauce
In a small bowl, mix the mayonnaise, Dijon mustard, ketchup, pickle relish, garlic powder, and smoked paprika. Stir until smooth. Set the sauce aside while you prepare the burgers.
2. Mix and Shape the Patties
In a large bowl, combine the ground venison, salt, pepper, and 3 tablespoons of melted butter. Use clean hands to mix the ingredients thoroughly.
Divide the mixture into four equal portions, shaping each into a ball. Flatten the balls into 4-inch-wide patties about ¾-inch thick. Press your thumb into the center of each patty to create a shallow indentation—this helps the burgers cook evenly.
3. Heat the Grill
Preheat your grill to medium-high heat. Brush the grates lightly with vegetable oil to prevent sticking.
4. Grill the Venison Burgers
Place the patties on the grill, indentation-side up. Cook for about 4 minutes, or until grill marks appear on the bottom. Flip the patties once and cook for an additional 2 minutes, or until they’re slightly firm and an instant-read thermometer registers 130 degrees F. Remove the burgers from the grill, top with American cheese, and let them rest for 5 minutes to lock in the juices.
5. Toast the Buns
While the burgers rest, brush both sides of the hamburger buns generously with the remaining melted butter. Place them buttered-side down on the grill and toast until golden brown, about 2 minutes.
6. Assemble the Burgers
Spread 1 tablespoon of sauce on each bottom bun. Add a piece of lettuce, two slices of tomato, and a venison cheeseburger. Spread another tablespoon of sauce on the top bun, then add red onion slices and dill pickle chips. Place the top bun on the burger and serve immediately.
Tips For Cooking Venison Burgers
1. Keep it Cold: Ground venison is lean and can become tough if overworked. Start with cold meat and handle it minimally.
2. Don’t Overcook: Venison cooks quickly due to its low fat content. Use an instant-read meat thermometer to cook your venison burgers medium rare (130 degrees F). Be sure to avoid overcooking and drying out your burgers.
3. Rest the Patties: Letting the venison hamburgers rest for a few minutes after cooking redistributes the juices, ensuring every bite is juicy and flavorful.
Why Your Family Will Love This Recipe
This venison burger recipe is a guaranteed crowd-pleaser. The homemade sauce adds a tangy and creamy kick, while the toppings provide a satisfying crunch. It’s a simple meal that lets you spend a little quiet "me" time on the grill on a busy weeknight. Your kids will love the cheesy goodness, and you’ll love serving them a nutritious, homemade meal.
Don’t let your venison burger stash sit idle in the freezer. Try this recipe today and discover a new family favorite.
More Venison Burger Recipes
If you are looking for more ways to use some of that venison burger in your freezer, be sure and check out some of these family favorites:
- Tex Mex Big Game Burger
- Cheeseburger Sliders
- Grilled Deer Burgers with Blue Cheese
- Venison Sloppy Joes
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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DID YOU MAKE THIS RECIPE?
If you make this Venison Burgers Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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The BEST EVER Venison Burgers
Ingredients
For the Sauce
- ¼ cup Hellman's mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Heinz ketchup
- 1 Tablespoon dill pickle relish
- ⅛ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
For the Burgers
- 1 pound cold ground venison
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 6 Tablespoons unsalted butter, melted
- vegetable oil to brush grill
- 4 hamburger buns
- 4 slices American cheese
- 4 pieces green-leaf lettuce
- 1 Beefsteak tomato, cut into ¼-inch slices
- ½ red onion, cut into ¼-inch slices
- Dill pickle chips
Instructions
For the Sauce
- In a small bowl, stir all of the sauce ingredients until smooth, then set aside.
For the Venison Burgers
- Preheat a grill to medium high.
- In a large bowl, combine ground venison, salt, pepper, and 3 Tablespoons of the melted butter. Using clean hands, stir until well combined.
- Divide the ground venison into four 4-ounce portions. Gather each into a ball, then gently flatten into a 4-inch-wide patty about ¾-inch thick. Press your thumb into the center of each patty to make a ¼-inch-deep indentation (this prevents the patties from bulging as they cook).
- Lightly brush the grill grates with vegetable oil, then grill the patties indentation-side up until marked on the bottom, about 4 minutes. Flip the burgers only once and cook until marked and slightly firm, about 2 more minutes until instant-read meat thermometer reaches 130 degrees F. Check the temperature often so you don't overcook and dry them out!
- While the burgers are cooking on the grill, open the hamburger buns and brush both sides liberally with the remaining 3 Tablespoons of melted butter.
- Remove the venison burgers to a plate, top with a slice of American cheese, and let burgers rest for 5 minutes to let the juices redistribute.
- Meanwhile, place the buns onto the hot grill, buttered-sides down, and cook until golden brown, about 2 minutes. Transfer buns to a plate and spoon 1 tablespoon of sauce on each bottom bun, along with a piece of lettuce and two slices of tomato. Spoon another tablespoon of sauce on each top bun.
- Transfer a venison cheeseburger to each bottom bun, then add the top bun with red onion and pickles. Serve immediately.
JT says
Super delicious! And the burger patties were not “dried out” at all, which I was slightly nervous about with the lean venison meat I was working with. Don’t skip on the sauce—a great addition!
Jeff Benda says
Thanks for the comment JT! Glad you liked it as much as we did!
Tristan Stanton says
If I am unable to get the pure venison to keep its burger shape, in addition to the butter, do you think it is fine to mix in an egg?
I remember my dad using an egg to help keep the Veni burger's shape when I was younger, have not done it since then.
Charlene says
Great burgers! Thanks for the recipe.
Jeff Benda says
Thanks Charlene. Glad you liked the burgers.