The BEST EVER Venison Burgers
Learn how to make the BEST EVER Venison Burgers! This venison burger recipe makes perfect burger patties just in time for summer!
Servings: 4 servings
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.
