Venison burgers

Burgers, burgers, burgers…seems simple and they are if you do it right. Venison is dry (ground venison except for the tenderloin and backstraps. Plain and simple.

The easiest and tastiest way to fix this problem are 3 different things that you can do to make a venni burger even better than beef. Yeah, I said it and I mean it.

  • #1 – Add pork to the grind. Any pork. I mix 2 lbs of ground picnic roast into 5-7 lbs venison. MMMM! It’s the pork fat that does the trick.
  • #2    Bacon. Simple and everyone loves bacon plus it’s pork. Add the same ratio to ground venison noted above.
  • #3   Bacon grease. Add bread and bacon grease to your burger mix if already ground. It helps make it stick together and tastes great!

Other tips:

Age all venison before grinding it. Aging is the most overlooked and biggest factor in the gamey department of taste when you are talking venison. I usually take a cut and let it rest on a glass covered dish in the fridge for 5 days. It makes one hell of a difference.

Marinate! – I use a simple marinate for both my beef and venison and here it is:

  • 1/3 Worcestershire sauce
  • 1/3 Soy Sauce
  • 1/3 Steak Sauce (A-1)

Ground meat soaks it up quick. I just put it in the bag with my burgers and let it sit for an hour minimum. You can also fill a sink with cold water , put the meat and marinade in a ziplock bag and lower the bag down to the seal which will push the air out , then put them in the freezer air tight. They will marinate while cooling and when they thaw out. Simple and awesome!

venni burger

Venison Bacon Cheeseburger Ingredients

  • 4 slices bacon, minced
  • 1 tablespoon and 1 teaspoonolive
  • 3/4 teaspoon minced garlic
  • 1-1/4 shallots, minced
  • 1-1/4 pounds ground venison
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chopped fresh parsley
  • 3\4 egg beaten into mix
  • Salt & Pepper to taste
  • 4 Burger buns


  1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
  2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
  3. Preheat an outdoor grill for medium-high heat.
  4. Shape the mixture into 4 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.