These venison burgers, which mix egg yolks and bacon into the meat to ensure juiciness, turn out remarkably tender and flavorful burgers that work magnificently with all the usual burger toppings. Here’s how to make them.
- Quick Glance
- 10 M
- 20 M
- Serves 4 to 6
Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat.
In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. The mixture will be sorta wet and sticky. Divvy the mixture into 4 to 6 balls and gently shape each blob into a 1 1/2-inch-thick patty.
Carefully brush the grill rack or skillet with a little oil.
Grill or sear the patties until well browned on one side, about 5 minutes. Flip and, if desired, place a slice of cheese on top of each patty, and then cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness.
Serve the burgers on buns with your desired combination of mustard, mayonnaise, pickles, and/or arugula.
Recipe Testers' Reviews
I use venison a lot in cooking and have made a lot of venison burgers, but this was one of the best.
We made the burgers a little smaller when we ended up with 2 more people to feed at the last minute but they were still amazing. Even with our variety of picky eaters, the burgers got a thumbs-up plain, with just ketchup, with cheese and mustard, and with everything but arugula. One of our last-minute dinner guests had never tried venison and thought it was better than any beef burger he had had before.
A wonderful recipe that I’ll use again.
[EDITOR'S NOTE: The tester, Lori, sent us this note a year or so after first making these venison burgers.] Knowing my boys were having their wisdom teeth out and would be eating soft foods for a few days, I made sure to ask what they would like for dinner the night before surgery. As it was deer season, they both agreed it should be this venison burger. We always make the burger patties according to the recipe but always change the cheese and toppings to fit each individual’s personal taste. We just finished dinner and, as usual, the burgers were perfect!
What a delicious preparation for venison burgers! Since my husband has been a hunter for years, I’ve had my share of big game and game birds to prepare. The ground bacon and egg yolks added an unbelievable level of moistness to the venison meat. And we loved the smokiness of the bacon in the burgers.
I served them with Emmentaler cheese melted on top and an additional slice of cooked bacon on top. We had an arugula salad on the side with a Dijon vinaigrette. We left the bun off—the meat was awesome by itself! With so much ground venison, elk, and antelope around here, I wish I had found this recipe years ago. I’ve got it now and will use it often.