Venison Burgers

My son's co-worker gave us some fresh venison earlier this year. I sectioned it and froze it. Recently I ground some of the frozen meat, mixed it with pork, and cooked these delicious venison burgers in the oven. My husband and son raved about them!


Recipes · Meat and Poultry · Game Meats · Venison


Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 55 mins
Additional Time: 2 hrs 5 mins
Servings: 6
Yield: 6 burgers

Ingredients

Ingredients List

  • 1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen

  • ¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen

  • 2 tablespoons unsalted butter

  • 1 ½ cups diced onion

  • 1 cup diced button mushrooms

  • 1 pinch salt

  • ½ cup plain Greek yogurt

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon coarsely ground black pepper


Directions

  1. Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.

  2. Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.

  3. Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.

  4. Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.

  5. Preheat the oven to 225 degrees F (110 degrees C).

  6. Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.

  7. Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.

  8. At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  9. Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.

  10. Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.


Nutrition Facts (per serving)

Nutrition Facts
780 Calories
52g Fat
33g Carbs
45g Protein


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