venison burger

A juicy venison patty with crispy edges, gooey American cheese, perfectly toasted buns—what’s not to love about a smashburger? If you’ve ever wanted to have the In-N-Out experience with wild game, this is the moment you’ve been waiting for.
Smashburgers are delicious because they’re seared in a hot...

Venison Smashburger Recipe

lbs. venison

Parchment paper,

hamburger buns

Salt and pepper

American cheese

Lettuce, tomato, onion, pickles

Ketchup, mustard, mayo,

Special Sauce

mayonnaise

ketchup

tbsp. sweet pickle relish

Roll about 4 ounces of meat into a small ball. Place the meat in between two pieces of parchment paper and use a heavy cast iron pan to smash it flat. Do this to each patty, eight total. Keep one side of the parchment paper on top of the meat to separate and stack. This also makes it easier to lay the meat flat on the skillet.

Have your condiments and toppings ready before cooking. If you’re making the special sauce, blend the mayonnaise, ketchup, and relish together. Slice the tomatoes and onions then shred the lettuce. Pre-mix salt and pepper in a small bowl so that you can quickly season the meat as it grills. If you want buttered, toasted buns, go ahead and do that now.

Smashburgers can be cooked over a grill or on a stovetop, but they need to be in a skillet. If cooking indoors, I prefer to use a stainless-steel pan. If using a grill, use a cast iron griddle or skillet. You can take it a step further by adding woodchips in a bowl of foil to add smoky flavors. Whatever method you choose, make sure to heat the pan until it’s very hot—nearly smoking.

Drizzle a little bit of oil into the pan and swirl to coat. If cooking with very lean venison (90-100%), add a little extra oil to the pan to help it fry and give it crispy edges. If you want the onions cooked, sauté them in the pan first and set aside. Next, lay each patty down and cook for 1-2 minutes, undisturbed. Season the top side with salt and pepper.

Once the patties are crispy on the bottom, use a spatula to scrape up the meat and flip carefully. After flipping, season with more salt and pepper and lay a slice of cheese on top. Once the cheese is melted and the bottoms are crispy, transfer to a bun. This should only take one minute more. Repeat until each patty is cooked.

Build your smashburger by layering with condiments and a cheesy venison patty. If you want to double down, we say go for it.

The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection!

Best Deer Burger Recipe

venison meat

saltine crackers

Worcestershire sauce

onion powder

paprika

black pepper

garlic powder

salt (added just before cooking; about ¼ teaspoon per burger)

6-8 burger buns

toppings (cheese, lettuce, onion, pickles, ketchup, mayonnaise, mustard, etc.)

Add ground venison, cracker crumbs, egg, Worcestershire sauce, onion powder, paprika, black pepper, and garlic powder into a large mixing bowl. Using your hands, mix together until just combined. Don&#39;t over mix!

Shape

Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).

Preheat

Preheat the grill to medium-high (450-500°F). If cooking on the stovetop, preheat your cast-iron skillet over medium heat for about 3 minutes before cooking.

Salt

When ready to cook, liberally salt both sides of the patties (about ¼ teaspoon per patty). Using your thumb or the back of a spoon, make an indention in the middle of the top of each patty (this will prevent patties from puffing up while cooking).

Grill

To Cook on the Grill: Place patties on the preheated grill, thumb indention side down, and cook over medium-high heat (450-500°F) for 3-5 minutes. Flip the patties over and cook an additional 3-5 minutes until internal temperature reaches 160°F.

Cook

To Cook in a Cast-iron Skillet: Add 2 Tablespoons of butter to the preheated pan. Once melted, add 2-3 burger patties, thumb indention side down, and cook over medium heat for 3-5 minutes. Flip over and cook an additional 3-5 minutes until internal temperature reaches 160°F. Continuing cooking the rest of the patties, 2-3 at a time and adding 1 Tablespoon of butter in between batches, as needed.

Cheese

Place sliced cheese on top of patties immediately after cooking while they are still hot.

Assemble

Assemble burger: Spread mayonnaise and/or mustard inside a burger bun. Add lettuce, burger patty, tomatoes, onion, ketchup, and/or pickles.

Serve

Serve with French fries, potato chips, and/or onion rings. Enjoy!

https://www.youtube.com/watch?v=Fx5UA60FDCk

The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection!
✅RECIPE: https://www.ranchstylekitchen.com/deer-venison-burger-recipe/
#venison #burger #burgerrecipe #deermeat #deerhunting

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About Me:

Hi! Welcome to my kitchen! Cooking has always been one of my hobbies and passions! I have a sickness for cooking something over and over again until I get it perfected down to the ¼ tsp! 

I’m a wife, mother of 2, and own a zoo…lol, not really but close! I live on a ranch in Texas so most of my cooking has a Southern flair. Before I met my husband, meat was not a regular on my menu but after I got married boy did that change! 

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Every venison lover needs a go-to burger recipe — this is it. Made with Silver Fern Farms Pasture-Raised Premium Ground Venison, this burger recipe always turns out completely and utterly satisfying.
We season it with the likes of Worcestershire sauce and cayenne pepper to highlight the venison’s savory, naturally peppery flavors. And then we gently mix everything together until it’s just combined, which keeps the meat nice and tender so it grills up extra juicy every time.
But the most important tip of all with this venison burger? Don’t be afraid to pile on the fixings!

How to Make the Best Venison Burger

venison

unsalted butter

worcestershire sauce

cayenne pepper

kosher salt

cheddar cheese

Heat a grill or grill pan to medium-high heat.

In a large bowl, gently fold together the ground venison, grated butter, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper with your hands. Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry.

Divide the ground venison into 4 balls and gently form them into ½”-thick patties. Press your thumb into the center of each patty to create an indentation. This will help the burgers cook evenly. Divide the salt and black pepper between the patties, seasoning both sides.

Lightly brush your grill grates with the oil. Place the patties on the grill and cook for 2 to 3 minutes. Turn the patties 90 degrees to create a crosshatch pattern with the grill marks, and cook for an additional 2 minutes.

Flip the patties over. If you’d like to add cheese, place it on the patties now. Cook for 2 to 3 minutes, repeat the 90-degree turn, and cook for another 2 minutes or until the internal temperature reaches 155° F on an instant-read thermometer for a well-done burger.

Transfer the patties to a plate, tent with aluminum foil, and allow them to rest for 3 to 4 minutes. Allowing the burgers to rest relaxes the venison and evenly distributes the juices throughout the meat.

Serve the venison patties warm with your favorite toppings.

Seasoned Juicy Venison Burgers with Spicy Fry Sauce

Cast-Iron Venison Burger Recipe

Fry Sauce

Tabasco

venison meat ((deer

cherries

Tbsp red wine

bacon ((or 1 tablespoon oil))

Tbsp onions

garlic

½ tsp dried rubbed sage

salt

½ tsp black pepper

½ tsp smoked paprika

bread crumbs

cheese

burger buns

prepare fry sauce

Whisk Fry Sauce and Tabasco until combined. Set aside until needed. You&#39;ll use some on the burger and the rest to dip fries into. If you&#39;re not serving fries with your burgers, make less sauce.

grind meat

Microwave wine and cherries for 15 seconds to help the cherries soften. Set the cherries aside while you grind the elk or deer meat (if needed). Add cherries, wine, bacon, minced onions, garlic, and sage to a food processor. Pulse until you have a paste.

season ground meat

Add paste mixture to ground venison along with salt, pepper, paprika, bread crumbs, and egg. Mix with your hands until combined. Do not overwork the mixture.

form patties

Form the meat into 4 patties either free-hand or using a hamburger press.

fry venison burgers

Form a dent in the center of each patty and fry in a hot cast-iron skillet for 3 to 4 minutes per side, depending on how well you like your burger cooked. Top with a slice of your favorite cheese during the last minute of cooking. Grill buns in the same pan.

Serve with condiments

Serve the venison burger with sliced onions, tomatoes, pickles, lettuce, and spicy fry sauce. 

Venison Burger

Absolutely wonderful 10/10💋💋🇬🇧🇺🇸

Top 4 venison burger recipes from across the web

The most viewed venison burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Venison Smashburger Recipe

Best Deer Burger Recipe

How to Make the Best Venison Burger

Cast-Iron Venison Burger Recipe

Top 4 venison burger recipes from across the web

The most viewed venison burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Venison Smashburger Recipe

Best Deer Burger Recipe

How to Make the Best Venison Burger

Cast-Iron Venison Burger Recipe

The most viewed venison burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine