Adding ground bacon and egg yolks keeps these burgers moist and adds lots of richness and flavor. Condiments for burgers are very relative to who’s eating them, but a good, earthy cheese and mustard are prime additions for venison. Here, we recommend Emmentaler and coarse-ground mustard, along with some spicy arugula for texture. More bacon on top is not a bad idea.–Jesse Griffiths
LC More Bacon Note
Did you just read what we read? “More bacon on top is not a bad idea,” says the author of this burger recipe. Truer, more universal words were perhaps never spoken.
Venison Burgers Recipe
- Quick Glance
- 10 M
- 20 M
- Serves 4 to 6
- 1 1/2 pounds ground venison
- 6 ounces bacon or pancetta, ground
- Kosher salt and freshly ground black pepper
- 4 large egg yolks
- Dash Worcestershire sauce, or more to taste
- 1 tablespoon olive oil
- 4 to 6 slices Emmentaler cheese
- 4 to 6 good-quality burger buns, toasted or grilled
- Coarsely ground mustard
- Sliced dill pickles
- A handful arugula
- 1. Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat.
- 2. In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. Divvy the mixture into 4 to 6 balls. Gently form each into a 1 1/2-inch-thick patty.
- 3. Carefully brush the grill rack or skillet with a little oil. Grill or sear the patties until very well browned on one side, about 5 minutes. Flip and place a slice of cheese on top of each patty. Cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness. Serve the burgers on the buns with mustard, mayonnaise, pickles, and arugula.
Hungry for more? Chow down on these:
- Baked Venison Burgers from Taste of Home
- Venison Burgers with Roasted Parsnip Straws and Beetroot and Red Onion Relish from The British Larder
- Barbecue Pork Burgers from Leite's Culinaria
- Lamb Burger | Bifteki Arniou from Leite's Culinaria
Venison Burgers Recipe © 2012 Jesse Griffiths. Photo © 2012 Jody Horton. All rights reserved.
Hello. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!