venison-burgers

Venison Burgers

0 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h 55 m
egardenut
Recipe by  egardenut

“A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 sandwiches

ADVERTISEMENT

Directions

  1. Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
  2. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
  3. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
  4. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
  5. Preheat oven to 225 degrees F (110 degrees C).
  6. Spread 1/2 teaspoon butter onto the inside of each split bun.
  7. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
  8. Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  9. Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Venison Bacon Burgers
(121)

Venison Bacon Burgers

Fried Venison Backstrap
(35)

Fried Venison Backstrap

Marinated Venison
(35)

Marinated Venison

Juicy Deer and Bacon Burgers
(11)

Juicy Deer and Bacon Burgers

Big D's Mushroom and Cheese-Stuffed Venison Loaf
(12)

Big D's Mushroom and Cheese-Stuffed Venison Loaf

Venison Salisbury Steak
(11)

Venison Salisbury Steak

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 780 cal
  • 39%
  • Fat
  • 51.6 g
  • 79%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 45.4 g
  • 91%
  • Cholesterol
  • 193 mg
  • 64%
  • Sodium
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Venison Bacon Burgers

>

next recipe:

Dirty Quinoa with Venison Burger