Deer Burger Recipe

5 stars (2 reviews)

With just a few ingredients, including egg and panko breadcrumbs as a binder, it's remarkably easy to turn a package of ground venison into thick and juicy burgers. Follow my simple step-by-step instructions and you're practically guaranteed to make perfectly moist, tender, and delicious deer hamburgers that are never dry or crumbly!

Prep Time10

Cook Time10

Total Time20

Course: Main, Main Course, Sandwiches

Cuisine: American

Servings: Burgers

Calories: 433kcal

Author: Sommer Collier

Ingredients

For the Deer Patties

2 pounds ground venison drained
1/3 cup panko breadcrumbs
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoon bacon fat
2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon crushed red pepper flakes

For the Burgers

6 hamburger buns
Optional toppings: bacon, cheese slices, lettuce, tomato, pickles, condiments

US Customary - Metric

Instructions

Set out a large mixing bowl. Combine the ground venison, panko, egg, Worcestershire, bacon fat, onion powder, garlic powder, salt, and crushed red pepper flakes. Mixed by hand to evenly distribute the seasoning all throughout the meat. I like to gently crumble the meat as I do this so I don't press it down too much. I don't want the meat to be tough!
Then to portion out the patties, I gently press the top of the meat into an even layer, then use a spatula (or butter knife) to divide the meat into 6 equal portions (or 4 portions for giant patties).
Shape each portion into a patty slightly wider than the size of the hamburger buns. They will shrink a little as they cook. Cover and chill the patties until ready to cook.
Preheat a large cast-iron skillet (or the grill) to medium heat, about 350°F. *If grilling, it's a good idea to chill the patties for at least 15 minutes so they hold together a little bit better. This is not necessary if searing on the stovetop.
Once the cooking surface is hot, cook the patties for 5 minutes per side. If adding cheese, place the cheese on the burgers once they are flipped so it has time to melt as the burgers cook.
Immediately placed them on hamburger buns and pile with all your favorite hamburger toppings.

Video

Notes

Leftover venison burgers will keep well for up to 2-3 days in the refrigerator in an airtight container. I suggest eating them sooner rather than later, however, as the patties will become dry the longer they sit in the fridge.

They do freeze well, too! I wrap each cooled burger in plastic wrap before placing them together in a plastic ziploc freezer bag. You can also stack them with a piece of wax paper or parchment between each patty to keep them from sticking. Freeze for up to 2 months and thaw in the fridge overnight.

The best way to reheat homemade hamburgers is in the microwave or in a skillet on the stovetop. If microwaving, wrap each deer burger individually in a piece of slightly damp paper towel before placing on a microwave safe plate. Microwave each patty for 15-20 seconds at 50% heat until heated throughout. Or briefly sear them in a skillet over medium heat to rewarm. Either way, be careful, as venison patties can dry out easily and become crumbly when reheating.

Nutrition