Venison Burgers Tips
How thick or thin should you make venison burgers?
This recipe turns two pounds of ground venison into eight 1/4-lb. burgers. We generally shape the patties into 3/4- to 1-inch burgers, so they cook quickly on the grill. However, if you want a larger burger, you can make six 1/3-lb. burgers instead. We don’t recommend making the patties much thicker than an inch. Thicker burgers take longer to cook, and since venison is a lean meat, you’ll risk the meat drying out as the cooking time increases.
What other toppings can you put on venison burgers?
Venison has a distinct earthy and slightly gamey flavor that pairs well with a citrus mayonnaise, spicy jalapeno peppers and pepper jack cheese. However, that doesn’t mean you can’t make these venison burgers your own! Try using the ingredients from your favorite burger recipes
, like sharp cheddar or blue cheese, or topping the burgers with caramelized onions, sauteed mushrooms and crispy bacon. For a real twist, add a tangy barbecue sauce plus more delicious burger toppings
into the mix.
How else can you cook venison burgers?
Apart from grilling, venison burgers can be pan-seared in a hot skillet with a little oil, providing a nice crust on the outside while keeping the meat juicy inside. They can also be cooked on a stovetop or electric griddle, broiled in the oven or baked on a sheet tray. Each cooking method yields a slightly different texture compared to grilling, but they will all be delicious.
How do you store venison burgers?
Cooked venison burgers are good for 3 to 5 days in an airtight container in the refrigerator. They can be reheated in a 350° oven for about 10 minutes, flipping halfway through.
Can you freeze venison burgers?
Freezing venison burgers before cooking them is a great idea. Form the patties according to the instructions, and place each one on a square piece of waxed paper or parchment paper. Stack the burgers on top of each other and freeze in a freezer-safe bag for up to 3 months. Before cooking, allow the burgers to thaw in the refrigerator overnight. —Lindsay Mattison, Taste of Home Contributing Writer
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1 each: 442 calories, 22g fat (8g saturated fat), 130mg cholesterol, 685mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 37g protein.