Use Organic Beef Fat for Venison Burgers

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The all-time, most delicious Deer Burger recipe that is so piece of cake to make! These footing venison hamburger patties are juicy, flavorful, and grilled to perfection!

There's a absurd Fall breeze in the air which ways Deer Hunting Season will soon exist here! With enough of ground venison meat in the freezer, you'll have to try this easy recipe for juicy, flavorful Deer Burgers - information technology'south the best!

These hamburger patties can either be cooked on the grill or on the stovetop in a skillet. Both cooking methods are provided in this recipe.

The fundamental ingredients to a perfect venison burger patty that'southward non too dry, gamey tasting, and doesn't fall apart while cooking is to add fat, cracker crumbs, Worcestershire sauce, and an egg.

Since venison meat is so lean, deer burger patties frequently turn out too dry and tough. I highly recommend an lxxx% lean to 20% pork fatty ratio for deer burger meat. Fat is usually added at the fourth dimension your deer is being candy but it can also exist added while making this recipe (see recipe card below).

Cracker Crumbs are the cardinal to an incredibly juicy burger. They absorb liquids while cooking and then release them back into the meat while it rests.

I'm sure you've heard people complain about the "gamey sense of taste" of deer meat. Adding an acidic ingredient will assist counter that wild game flavor. For that, we use Worcestershire sauce which contains vinegar, saccharide, and other savory flavors.

Deer burger patties are famous for falling apart on the grill while cooking. Calculation fat, cracker crumbs, and an egg to your ground venison will assistance bind the meat together and prevent this from happening.

Be sure to also try my Chicken Fried Deer Steak and Crockpot Deer Chili - yum!

If you're an avid hunter or have ane in your family unit, I highly recommend you buy a re-create of The MeatEater Fish and Game Cookbook by Steven Rinella. You will learn so much about processing and cooking wild game from this book!

Ingredients

This recipe uses basic ingredients you probably already have on mitt. For measurements, please coil down to the recipe carte du jour below.

• Footing venison - I highly recommend an 80% lean to twenty% pork fat ratio for deer burger meat. Fat is usually added at the time your deer is existence processed but it can as well be added while making this recipe (see recipe bill of fare below).
• Saltine cracker crumbs - the key to an incredibly juicy burger. The cracker crumbs absorb liquids while cooking and so release them back into the meat while it rests.
• Egg - helps bind meat together and so that the burger patties don't autumn apart while cooking.
• Worcestershire sauce - contains the right corporeality of acidity and flavors to gainsay the "gamey sense of taste" of deer meat.
• Salt - applied just before cooking since information technology draws moisture out of raw meat.
• Other seasonings - onion pulverization, paprika, black pepper, and garlic powder.
• Buns - whatever kind you like.
• Toppings - cheese, mayonnaise, mustard, lettuce, tomatoes, onions, pickles, and/or ketchup...to name a few.

How to Make Venison Burgers

Hither are the steps and procedure images for how to brand this recipe. More than detailed instructions can be found in the recipe card below.

• Add ground venison, cracker crumbs, egg, Worcestershire sauce, onion powder, paprika, black pepper, and garlic powder into a big mixing bowl.

• Using your hands, mix together until but combined. Don't over mix!

• Form meat mixture into 6-8 fifty-fifty assurance (half-dozen if cooking on the grill and 8 if cooking on the stovetop). Gently pat downwards and shape into burger patties.

• Identify on a baking sheet lined with wax paper or parchment newspaper. Cover with plastic wrap and refrigerate for 10-xv minutes (this helps patties stick together while cooking).

• Preheat your grill to medium-loftier (450-500°F). If cooking on the stovetop, preheat your cast-iron skillet over medium heat for about three minutes before cooking.

• When ready to cook, liberally common salt both sides of the patties (about ¼ teaspoon per patty). Using your thumb or the back of a spoon, brand an indention in the middle of the top of each patty (this will prevent patties from puffing up while cooking).

• Cook patties on the grill or stovetop (instructions below and in recipe card) until internal temperature reaches 160°F.

• Place sliced cheese on height of patties immediately afterward cooking (while they are still hot) and assemble your burger with mayonnaise, mustard, lettuce, tomatoes, onion, ketchup, and/or pickles. Serve with French fries, potato chips, and/or onion rings. Enjoy!

Variations

• Thinner - For a thinner burger patty, divide this recipe into eight (¼ pound) patties. This is the perfect thickness for cooking on the stovetop. I practise not recommend grilling this sparse of a patty since information technology will probable fall autonomously while cooking.
• Thicker - For a thicker burger patty, split up this recipe into six (⅓ pound) patties. This is the perfect thickness for grilling.

How to Cook on the Grill

1. Preheat the grill to medium-high (450-500°F).
2. Place patties on the preheated grill and melt for 3-5 minutes.
3. Flip the patties over and cook an additional 3-5 minutes until internal temperature reaches 160°F.

How to Cook on the Stovetop

1. Preheat your cast-atomic number 26 skillet over medium heat for near 3 minutes before cooking.
2. Add 2 Tablespoons of butter to the preheated pan.
3. Once melted, add two-3 burger patties and cook over medium estrus for three-five minutes.
4. Flip over and cook an additional iii-v minutes until internal temperature reaches 160°F.
5. Continuing cooking the rest of the patties, 2-3 at a time and adding 1 Tablespoon of butter in betwixt batches (as needed).

Storage

• In the Refrigerator - Uncooked patties tin can be wrapped in plastic wrap or placed in an airtight container and refrigerated for upward to one day before cooking.

• In the Freezer - You can also freeze uncooked burger patties by placing squares of wax paper in betwixt each patty, stacking them on peak of each other, and placing them in an airtight container. Freeze for upward to 3 months. Thaw in the fridge overnight before cooking.

Other Recipes You lot'll Love!

• Chicken Fried Deer Steak
• Crockpot Deer Chili
• Chicken Fried Elk Steak
• Land Foam Gravy
• Boudin Stuffed Pork Loin Wrapped in Salary

You lot can as well FOLLOW ME on FACEBOOK, PINTEREST, YOUTUBE, and INSTAGRAM for more succulent, downward-home recipes!

Exist sure to check out my how-to video in the recipe card below!

Best Deer Burger Recipe

The all-time, most delicious Deer Burger recipe that is and then easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection!

Prep Time 10 mins

Cook Fourth dimension x mins

Full Time 20 mins

Form Main Course

Cuisine American

Servings 8 deer burgers

Calories 376 kcal

• Grill or Cast-iron Skillet

• 2 pounds ground venison meat (thawed and well drained by pressing into a strainer; I prefer to use 80/20 deer meat to pork fatty ratio. If your meat does not accept fat added to it, add ¼ cup of raw chopped bacon or grated frozen butter to your deer meat.)
• 10 saltine crackers (crushed into crumbs)
• i egg
• one Tablespoon Worcestershire sauce
• 2 teaspoons onion powder
• ii teaspoons paprika
• ane teaspoon ground black pepper
• one teaspoon garlic pulverization
• table salt (added just before cooking; almost ¼ teaspoon per burger)
• half-dozen-viii burger buns
• toppings (cheese, lettuce, onion, pickles, ketchup, mayonnaise, mustard, etc.)

• Add ground venison, cracker crumbs, egg, Worcestershire sauce, onion powder, paprika, black pepper, and garlic pulverisation into a large mixing bowl. Using your easily, mix together until merely combined. Don't over mix!

• Form meat mixture into 6-8 even balls (half dozen if cooking on the grill or 8 if cooking on the stovetop). Gently pat downwards and shape into burger patties. Place on a baking sheet lined with wax paper or parchment newspaper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).

• Preheat the grill to medium-loftier (450-500°F). If cooking on the stovetop, preheat your bandage-iron skillet over medium heat for well-nigh 3 minutes before cooking.

• When ready to melt, liberally salt both sides of the patties (virtually ¼ teaspoon per patty). Using your pollex or the dorsum of a spoon, make an indention in the center of the top of each patty (this will forestall patties from puffing up while cooking).

• To Cook on the Grill: Place patties on the preheated grill, thumb indention side down, and cook over medium-high heat (450-500°F) for 3-v minutes. Flip the patties over and melt an boosted 3-five minutes until internal temperature reaches 160°F.

• To Cook in a Cast-iron Skillet : Add together 2 Tablespoons of butter to the preheated pan. One time melted, add 2-3 burger patties, thumb indention side down, and cook over medium estrus for three-5 minutes. Flip over and cook an boosted three-5 minutes until internal temperature reaches 160°F. Continuing cooking the rest of the patties, ii-iii at a fourth dimension and adding 1 Tablespoon of butter in between batches, as needed.

• Place sliced cheese on tiptop of patties immediately afterwards cooking while they are still hot.

• Gather burger: Spread mayonnaise and/or mustard within a burger bun. Add lettuce, burger patty, tomatoes, onion, ketchup, and/or pickles.

• Serve with French fries, tater chips, and/or onion rings. Enjoy!

For Best Results:

• If grilling, carve up this recipe into 6 (⅓ pound) patties. Anything thinner will likely autumn apart on the grill.
• If cooking on the stovetop, divide this recipe into viii (¼ pound) patties. Anything thicker volition probable not cook as evenly.

Storage:

• In the Refrigerator - Uncooked patties can be wrapped in plastic wrap or placed in an airtight container and refrigerated for upwards to i day earlier cooking.

• In the Freezer - You can besides freeze uncooked burger patties by placing squares of wax paper in betwixt each patty, stacking them on top of each other, and placing them in an closed container. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.

Nutrition Facts

All-time Deer Burger Recipe

Amount Per Serving (one quarter pound burger patty (fabricated with 80/20 deer meat))

Calories 376

* Percent Daily Values are based on a 2000 calorie diet. ***The nutritional values listed above are approximate. If you lot follow a special nutrition, please use your own calculations.

Leave a comment below to let usa know how it was!

FAQ About This Recipe:

How do you get deer burgers to stick together?

Adding fat, an egg, and cracker crumbs to your ground venison meat volition assistance bind the patties together while they cook. Too, placing the raw patties in the refrigerator for 10-15 minutes before cooking, will also assistance them stick together.

At what temp are deer burgers done?

All ground meat should be cooked to a minimum internal temperature of 160°F to be considered safe to eat.

How do you become the wild taste out of deer burgers?

Adding an acidic ingredient, like Worcestershire sauce, will help counter that wild game flavor.

What is the surreptitious to a juicy burger?

Cracker Crumbs are the cardinal to an incredibly juicy burger. They absorb liquids while cooking and then release them back into the meat while information technology rests.

How much fat should I add together to venison burgers?

Since venison is then lean, deer burger patties often turn out too dry and tough. I highly recommend an eighty% lean to twenty% pork fat ratio for deer burger meat.

What is the all-time fatty to mix with deer meat?

For a juicy and flavorful burger, I recommend you grind pork shoulder or pork belly fatty into your venison meat for an fourscore/20 meat to fatty ratio.

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Source: https://www.ranchstylekitchen.com/deer-venison-burger-recipe/