Venison Burger
Making perfect venison burgers isn't hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.
Ingredients
- 1 lb. ground venison
- 2 tsp. balsamic vinegar
- 1/2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. freezing cold butter, grated*
- Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc.
Directions
- 1
Before beginning, place a stick of butter in the freezer.
- 2
If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind.
- 3
Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed.
- 4
Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts.
- 5
Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice.
- 6
Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.
- 7
I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done.
- 8
Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!