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.
- 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
- Store bought or homemade 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.