These juicy and flavorful venison burgers are incredibly easy to make! Mixing in finely chopped bacon adds both richness and a hint of smoky flavor, making every bite irresistible. Pair them with my homemade smoky aioli, and you won’t want to put this burger down!
I absolutely love venison burgers! Mixing in a few slices of finely chopped bacon enhances the flavor while keeping the burgers incredibly juicy. As the bacon cooks, it melts into the venison, adding richness and moisture without altering the texture.
This recipe is perfect for both the stovetop and the grill—the choice is yours! I’ve included instructions for both methods, along with cooking times and internal temperatures to help you achieve your ideal level 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 Tender venison meatballs and my perfect venison chili, which has many 5-star reviews!
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Why you'll love these burgers
- Juicy, flavorful burgers. Finely chopped bacon is a game-changer! It melts into the venison, adding both moisture and a subtle smoky flavor for the juiciest burgers. While bacon is my top recommendation, butter makes a great alternative.
- Smoky aioli. A saucy burger is a must, and this smoky aioli takes it to the next level—so much better than plain mustard or ketchup!
- Not too gamey. A touch of Dijon mustard and Worcestershire sauce adds just the right amount of acidity, complementing the venison’s rich taste without overpowering it.
Ingredient Notes
- Bacon. Venison is very lean, and without the addition of fat, your venison burgers will be on the drier side. I think bacon is the perfect addition! The bacon gets added in raw and melts into the venison, adding fat and flavor at the same time. From a texture standpoint, you won't even know it's there!
- Egg. Venison burgers don't hold together as easily as ground beef due to its leanness, 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 make venison burgers
See the recipe card for full instructions.
- Step 1: In a large bowl, mix the venison, bacon, egg, dijon, Worcestershire, onion powder, garlic powder, salt and pepper.
- Step 2: Shape into 4 burger patties slightly larger than the buns. Grill or pan-fry each patty for about 3-5 minutes per side for medium doneness. Top the burgers with cheese during the last 1-2 minutes.
- Step 3: In a small bowl, mix the smoky aioli ingredients.
- Step 4: Spread the bottom buns with smoky aioli. Add the burgers and your favorite toppings.
How Long to Cook Venison Burgers
When cooking a venison burger, here are the 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 the internal 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.
Frequently Asked Questions
For juicy venison burgers, adding extra fat is essential since venison is naturally lean. Finely chopped bacon, butter, or beef tallow all work well. An egg can also help bind the mixture together. For added flavor, mix in a touch of Dijon mustard, Worcestershire sauce, and simple seasonings like onion powder, garlic powder, salt, and pepper.
Since venison is very lean, adding an egg as a binder helps to hold the burgers together while also adding moisture. 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.
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.
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
Raw venison burgers can be stored in the fridge for 1-2 days in an airtight container.
Cooked venison burgers can be stored in the fridge for up to 3-4 days in an airtight container.
Freezing
To freeze raw or cooked venison burgers, stack the burgers together with squares of parchment paper between each. 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.
Reheating
I like to reheat cooked burgers on the stovetop. Heat a skillet over medium heat with butter then sear 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 black 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.
lookie
outstanding. with a side of fresh spinach
ALENA
Delicious burgers and love the aioli!
Kelly Kochlin
Perfect photos! You do an amazing job!