Venison Burgers

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
  • Mayonnaise
  • 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.
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