Venison burgers that are juicy, flavorful and so easy to make! Adding a few slices of finely chopped bacon to the ground venison adds both fat and a little smoky flavor, making this venison burger recipe so delicious! Serve with my homemade smoky aioli, and you won't be able to put the burger down!
We absolutely love venison burgers aka deer burgers! Mixing in a few slices of finely chopped uncooked bacon to the ground venison before cooking adds so much flavor, while making the burgers extra juicy. The bacon basically melts into the venison, adding flavor and fat without changing the texture.
And the smoky aioli sauce - so so good! It pairs perfectly with this deer burger recipe and is super easy to make with only a few ingredients you likely already have on hand.
This recipe works great for the stovetop or grill - the choice is yours! I provided instructions for both. I also provided cooking times and internal temperatures to help you achieve your perfect degree of doneness!
And if you're looking for more ground venison recipes, I can't tell you enough how much I love my easy venison meatloaf! It's made with aromatic vegetables, Italian seasoning and the perfect glaze! Add it to your list of must make venison recipes along with my perfect venison chili, which has many 5 star reviews!
Fall Harvest
I am so thankful that our freezer is fully stocked with venison again! 🙌 I finally harvested my very first buck in November (my first deer was a doe). I've been patiently waiting a few years for this moment.
I wanted my first buck to be one that I would want to shoulder mount, and mission accomplished! He is a nice 9 point, that could have been a 10, but he unfortunately broke off a tine. BUT, I am so grateful for the meat that he is providing us!!
It's a great feeling knowing that we get to continue to enjoy deer meat for the next year, as the meat from Nate's deer last year just ran out! Even better, I get to continue to share delicious venison recipes with all of you, like my insanely delicious Venison Steak served with a Mushroom Cream Sauce that I have been absolutely obsessing over.
Ingredient Notes
- Bacon. Venison burger needs fat! Ground venison is very lean, and without the addition of fat, your venison burgers will end up on the drier side. I think bacon is the perfect addition! It adds fat, while also adding flavor at the same time! The small pieces of raw bacon cook nicely into the burgers, you won't even know it's there, except for the delicious flavor!
- Egg. Because it is lean meat, venison burgers don't hold together as nicely as ground beef, so adding an egg works as a great binder to help hold the burgers together.
- Butter. I like to fry venison burgers in butter because it adds great flavor and extra fat. But, you can also use oil or lard.
- Worcestershire. The acidity of the Worcestershire helps to balance out the gamey flavor of venison.
How to evenly portion burger patties
I love to use wide mouth mason jar rings to evenly portion and shape burgers! One pound of burger perfectly fills 4 rings.
Place the rings upside and press the meat into each ring. Flip the rings over with the ground venison inside, and remove the ring. Works great! See the pictures for reference.
How Long to Cook Venison Burgers
When cooking a venison burger, here are approximate times:
- Rare: 4 minutes
- Medium Rare: 5 minutes
- Medium: 6-7 minutes
- Medium Well: 8-9 minutes
- Well Done: 10 minutes
If using a meat thermometer, here are approximate temperatures:
- Rare: 120-125 degrees F.
- Medium Rare: 130-135 degrees F.
- Medium: 140-145 degrees F.
- Medium Well: 150-155 degrees F.
- Well Done: 160-165 degrees F.
Grilling venison burgers
Grilling burgers is just as easy and quick as cooking them on the stove. It will take about 8 minutes to grill a venison burger to medium doneness.
- Preheat the grill. Preheat the grill over medium-high heat. If necessary, scrape the grill grates clean so the burgers don't stick. You can also grease the grates by dipping a bunched up paper towel in oil and carefully rubbing it on the hot grates using tongs.
- Grill burgers. Once hot, grill the burgers for 4-5 minutes, then flip, add cheese and grill another 3-4 minutes. Length of time depends on how done you like your burgers.
- Enjoy! Serve on buns with your favorite toppings!
Frequently Asked Questions
Venison burgers are a tasty way to use ground deer meat, but they can turn out dry and overly gamey if not cooked correctly. To get the best results, you need to treat venison burgers differently from beef. Adding extra fat—like bacon or butter—keeps them juicy, while Worcestershire sauce and spices help balance out the gamey taste.
While some people prefer their venison burgers a little pink in the middle, it's ultimately a matter of personal taste. However, please keep in mind that ground meat is more prone to bacteria. To prevent the risk of foodborne illness, it's important to cook your burgers to the safe internal temperature recommended by the USDA, which is 160°F.
The addition of extra fat, such as bacon, and an egg helps ground venison burgers stick together nicely. And once the burgers are formed into patties, I recommend letting them rest for 10 minutes. This makes them easier to transfer to the stove or grill without falling apart.
Acidic ingredients help break down the gamey compounds in venison. For venison burgers, I like to use Worcestershire sauce and Dijon mustard. They not only add acidity but also enhance the flavor of the meat.
Compared to beef, venison is lower in fat and higher in protein, making it very healthy option.
Make ahead
Shape the raw meat into patties and place in an air tight container, using parchment paper between the burgers to prevent sticking. Store in the refrigerator for 1-2 days before cooking.
Remove from the fridge when you're ready to start cooking and follow the directions in the recipe card below.
Storage & Reheating
Storing in the fridge
Raw venison burgers can be stored in the fridge for 1-2 days.
Cooked venison burgers can be stored in the fridge for up to 3-4 days.
Freezing raw burgers
To freeze raw venison burgers, patty the burgers then stack together with squares of parchment paper between each burger. Place the burgers in an airtight container or resealable plastic bag. Store in the freezer for up to 3 months.
Thaw the burgers in the fridge overnight before cooking as directed in the recipe card.
Reheating
I like to reheat burgers on the stovetop. Heat a skillet over medium heat with butter then sear on both sides for about 1-2 minutes per side, or until heated through. This will result in a burger that is well-done, so keep that in mind.
More Venison Recipes You'll Love!
Juicy Venison Burger with Smoky Aioli
Ingredients
- 1 pound ground venison
- 3 slices uncooked bacon finely chopped
- 1 egg whisked
- ½ tablespoon dijon mustard
- ½ tablespoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- butter
- 4 cheese slices (I like sharp cheddar)
- 4 hamburger buns
- your favorite burger toppings: lettuce, tomato, pickles, etc.
Smoky Aioli
- ¼ cup mayo
- ½ tablespoon dijon mustard
- ½ tablespoon pickle relish
- ½ teaspoon smoked paprika
Instructions
- In a large bowl, mix together the venison, bacon, egg, dijon, Worcestershire, onion powder, garlic powder, salt and pepper. Shape into 4 burger patties that are slightly larger than the buns. Let rest for about 10-20 minutes. This helps the burgers hold together when transferring to the stove or grill.
- Stovetop: Heat a large cast iron skillet over medium-high heat with 1 tablespoon of butter. Once hot, fry the burgers about 3-5 minutes per side, about 6-7 minutes total for medium doneness. Work in batches if needed, so you don't crowd the pan. Add more butter as needed. Top the burgers with cheese during the last 1-2 minutes.
- Grill: Preheat the grill over medium-high heat, and scrape the grate clean so the burgers don't stick. Once hot, grill each patty about 3-5 minutes per side, about 6-7 minutes total for medium doneness. Top the burgers with cheese during the last 1-2 minutes.
- Toast the buns: If desired, spread butter on the insides of the top and bottom buns and place butter side down in the skillet or on the grill. Toast for 1-2 minutes until golden brown; watch closely so they don't burn.
- Smoky Aioli: In a small bowl, mix together all ingredients.
- Spread the bottom buns with smoky aioli. Add the burgers and your favorite toppings.
Notes
- Bacon substitute: You can substitute 2 tablespoons of cold grated butter. It's just what it sounds - grab a stick of butter from freezer or fridge and grate 2 tablespoons using the large holes on your cheese grater.
- Make ahead: The raw burgers can be formed into patties 1-2 days in advance and stored in the refrigerator. So that the raw burger patties don't stick together, place squares of parchment paper between each burger patty. Remove from the fridge when you're ready to start cooking and follow the directions in the recipe card below.
- Best cheese for venison burgers: Any type of cheese is great for venison burgers, but I recommend using a strong cheese, such as sharp cheddar for added flavor. Smoked cheese would also be great, such as smoked cheddar or smoked gouda!
- Rare: 4 minutes
- Medium Rare: 5 minutes
- Medium: 6-7 minutes
- Medium Well: 8-9 minutes
- Well Done: 10 minutes
- Rare: 120-125 degrees F.
- Medium Rare: 130-135 degrees F.
- Medium: 140-145 degrees F.
- Medium Well: 150-155 degrees F.
- Well Done: 160-165 degrees F.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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lookie
outstanding. with a side of fresh spinach
ALENA
Delicious burgers and love the aioli!
Kelly Kochlin
Perfect photos! You do an amazing job!