Venison Burgers

Recently when I went to go visit my parents, my mom mentioned she had 1 last pound of ground venison left.  Burgers were quickly decided, and a few weeks down the road, here we are.  Serve these with any sides you would eat at a cook out.
1           lb venison (ground)
Ground black pepper
Kosher salt
2           large egg yolks
1                  dash worcestershire sauce (or more to taste)
2                  tbsp olive oil
3           burger buns (good-quality, toasted or grilled)
3                  Caramelized onions (see recipe below)
4 slices of cheese (white cheddar here)
Other toppings such as sliced tomatoes, lettuce, mayo, mustard, etc.
Preheat grill.
In a grill, combine venison, bacon, salt, pepper, egg yolks and Worcestershire with your hands. (Note: this venison already had the fat added in, but otherwise, add in some diced bacon.)


Divide and shape mixture to 4 patties. (about 1.5 inch-thick)


Grill patties until well browned (about 5 minutes), then flip and cook for about 3 more minutes for medium-rare to medium. Top with cheese when flipped.  (Cook longer if you want it to be more done.)


Top your burger on your bun as you like.  Serve with sides.



(I did make some caramelized onions to top my burger using this recipe:


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