Juicy Venison Burger with Smoky Aioli
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!
Servings: 4 servings
Calories: 553kcal
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
Serving: 1burger | Calories: 553kcal | Carbohydrates: 24g | Protein: 37g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 778mg | Potassium: 528mg | Fiber: 1g | Sugar: 4g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 5mg
