Homemade Hamburgers: Venison Burgers

Try this deer burger recipe!

Few things are better than homemade hamburgers. They’re usually far superior to anything you can get in a restaurant, and fast-food burgers pale in comparison. Most restaurants make their hamburgers so thin that you taste a lot more bun than meat. Of course, when you make your own homemade hamburgers, you can change that!

If you’re a hunter, you probably have some deer meat stashed in your freezer. If you’re like me, you most likely ate the backstraps first, maybe cooked on the grill. Perhaps you’ve cooked a ham or two on the smoker, too, but you might still have a shoulder or some other venison lurking underneath the frozen vegetables. If you didn’t have any of the venison ground into hamburger when your deer were processed, it’s not too late to turn those tough cuts into delicious deer burgers.

You’ll need a meat grinder for this. Believe me, once you start using it, you’ll think it’s a great investment – especially for avid hunters. You’ll be experimenting with venison burgers and deer sausage recipes in no time! You’ll find plenty of other uses for your grinder, too.

I don’t have to tell you that venison is very lean – a heck of a lot leaner than beef. That’s a good thing, right? Well, yes and no. Hamburgers need some fat in order for them to be tasty and juicy. Some people add beef tallow to their ground deer meat for venison burgers, but I prefer to add ground beef to mine. I think it gives it a better texture and a better flavor. Ready to fire up the grill? Try my recipe for deer burgers!

Holle’s Venison Burgers recipe

What you’ll need:

  • 1 pound ground deer meat
  • 1 pound 75-25 ground beef  (25% fat content)
  • 2 teaspoons garlic salt  (I like Lowry’s)
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 beaten egg (optional)
  • 6 onion rolls
  • Melted butter

Directions: Using your hands, mix together the venison, the beef, the garlic salt, the onion powder, the black pepper, and the Worcestershire sauce. If the meat isn’t sticking together well, add a beaten egg.

Divide the meat mixture into 6 equal balls and form burgers with a hamburger press.

Grill deer burgers on a medium grill that has been cleaned well and oiled. Cook for 5-8 minutes per side, depending on your grill. Turn the burgers only once.

Open onion rolls and brush with melted butter. Slip them under your oven broiler until toasted.

Top your patties with barbecue sauce, mustard, mayonnaise, or other condiments.

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