What Do You Mix with Venison for Hamburger?

Mixing venison with a fat source like beef tallow, pork fat, or butter ensures juicy burgers. You can also add eggs, breadcrumbs, or finely diced vegetables for binding and added moisture.

How Do You Keep Venison Burgers from Falling Apart?

To keep venison burgers intact: Use a binder like an egg or breadcrumbs. Chill the patties for 20–30 minutes before cooking to firm them up. Avoid flipping the burgers too frequently.

What Fat to Add to Venison Burgers?

Common fat options include: Beef Tallow : For a classic burger taste. Pork Fat : Adds mild sweetness and moisture. Butter or Duck Fat : Provides richness with a gourmet touch.

How to Make a Hamburger Out of Deer Meat?

Grind venison with 20% fat for a smooth texture. Mix in seasonings and a binder (optional). Shape patties gently, making a thumbprint in the center. Cook to medium-rare (135°F) for the best results.

Should You Double Grind Venison Burger?

Yes, double grinding venison ensures an even texture and better fat distribution, making the patties easier to shape and cook.

What Is the Best Pairing for Venison?

Venison pairs well with: Side Dishes : Sweet potato fries, grilled vegetables, or coleslaw. Beverages : Red wine (like Syrah or Malbec) or dark ales.

Why Is My Venison Burger Chewy?

Chewy burgers often result from overcooking or insufficient fat. To fix this: Cook to medium-rare. Ensure the meat has a fat ratio of 20%.

Why Put a Thumbprint in a Burger?

A thumbprint prevents the patty from puffing up during cooking and ensures even heat distribution.

What Is a Good Binder for Venison?

Great binders include eggs, breadcrumbs, mashed potatoes, or crushed crackers. Gluten-free options like almond flour also work well.

Top 5 Tips for the Best Venison Burgers: Juicy & Flavorful

Venison Burger Recipe

Print Recipe

This juicy and flavorful venison burger recipe is easy to make, packed with rich, earthy flavor, and pairs perfectly with your favorite sides. Learn the secrets to making venison burgers that are tender, well-seasoned, and irresistible.

Author: Sarra
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Grilling or Pan-Searing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 lb ground venison
4 oz pork fat or beef tallow
1 large egg (binder)
¼ cup breadcrumbs or crushed crackers
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder

Instructions

Grind the Meat: Grind venison and pork fat together. Double grind for a smoother texture.
Prepare the Mixture: Combine ground meat with the egg, breadcrumbs, salt, pepper, garlic powder, and onion powder in a bowl. Mix gently to avoid overworking the meat.
Shape the Patties: Divide the mixture into 4 equal portions and shape into patties. Make a thumbprint in the center of each patty. Chill for 20–30 minutes.
Cook the Patties: Preheat a grill or skillet to medium heat. Cook the patties for 3–4 minutes per side, or until they reach an internal temperature of 135°F for medium-rare. Avoid pressing the patties with a spatula.
Rest and Serve: Let the patties rest for 5 minutes, then assemble your burgers with buns, toppings, and sides.

Notes

For a gluten-free option, replace breadcrumbs with almond flour or gluten-free crackers.
Add Worcestershire sauce or soy sauce to the mixture for a boost of umami flavor.

Nutrition

Serving Size: 1 burger patty
Calories: 320
Sugar: 1g
Sodium: 320mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0.5g
Protein: 28g
Cholesterol: 110mg

Keywords: venison burger recipe, venison burgers, deer meat recipes, ground venison recipes

Find it online: https://sarrarecipes.com/venison-burger-recipe/