Simple Venison Burger Recipe

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This venison burger recipe from scratch is a regular at our home. The meat is so healthy and available for us because we hunt every fall. There are so many great ways to use venison meat (I pretty much use it just as I use beef and can replace any beef recipe with venison) but these venison burgers might just be our favorite way of using deer meat. I have the Venison Burgers Recipe printable for you at the end of the post.

It must be what it feels like to die and go to heaven. Sinking your teeth into a homemade, from scratch venison burger that is. I am sure of that!

I love venison, if you follow this blog you probably already know that. If I can, I try to only use venison and not beef from the store. One day I’ll raise my own cows and they will be happy cows that sunbath all day and consume a massive amount of fresh, green grass, but even then, I can assure you that if I’ll still be able to put my hands on venison I’ll keep using it. 

It’s simply amazing meat that is so very healthy for us. I love that it comes right from nature, I love that these deer had the freedom to roam around and I love that they could decide for themselves what they’d like to eat.

The health benefits of eating this kind of meat are very noticeable. You don’t need anyone to research this stuff and show up with statistics, you can feel it in your body. Problems like gas or unbalanced hormones in many cases just go away completely. I personally don’t feel that “heavy” feeling after eating venison which directly results in feeling like my energy level is where it should be.  

Venison Burger Recipe…

This venison burger recipe is a regular at our house! It's a simple and delicious burger from fresh venison meat. I'll show you how we make it from scratch! #venisonburgerrecipe #venisonburgers #howtomakevenisonburgers

I use venison instead of beef. Many recipes that call for beef can be done with venison, but sometimes since there is not much fat on a deer and the animal actually moved when it was alive the meat can be a bit tough. This is not a big deal, in many cases before I use deer meat I’ll pressure cook it to make sure that it’s soft enough.

With burgers, I don’t have to go through the pressure cooking process. We ground our meat here at home and when you cook it as a hamburger or meatballs its texture is just the same as the texture of meat from the store.

I’ll show you how to make venison burger, but a venison burger recipe is a flexible thing, you know. You can use this as your base recipe but create your burger any way you want.

Here are our steps: 

  1. Preparing deer meat for venison burger recipe.
  2. Venison burger seasoning and forming the burgers.
  3. How to cook venison burgers.
  4. Building delicious venison burgers.

Preparing Deer Meat for Venison Burger Recipe…

Deer hem.

I got this beautiful deer ham from my neighbor the other day. In past years my husband used to go hunting and we’d have three or four deer in the freezer by the end of the season which would be enough meat for the rest of the year (see my post about deer processing to learn more). We’ve separated, so for now, my neighbors take care of us as much as they can.  

In this small country community, we barter a lot. They may use my tractor attachments and then bring me meat a few days later. Someone can weld something for me one day and I’ll drop a basket of vegetables on their front porch a few days later. 

I love it! It makes farming and homesteading so much more fun and easier too. 

On my list of things to learn (which is as long as HWY 95…) is learning how to hunt. Hopefully in the near future, I’ll figure it out but for now, I am welcoming any meat I get from my neighbors. 

Cubbed venison meat.

I took all the meat off the bone. I canned some of the meat and used the bone to make bone broth  and canned some of it and left about 2.5 pounds for burgers. 

Adding beef fat to venison meat.

Deer meat has virtually no fat in it. And when you butcher the animal you want to remove any fat you come across because it doesn’t taste good at all. 

I give the deer fat to my dog and usually, if I make stew, or deer jerky in the oven, or pulled venison wrap, I don’t add fat. 

But when I ground the meat I like adding some fat. It gives it a better texture and it tastes really good. So here I added a little bit of beef fat. I get it at a local butcher shop for $0.99 a lb. You can add as much as you want. I usually add about 10% fat. 

Starting to ground the venison for venison burger recipe

Now that I have the cubed meat (one-inch cubes) and the fat, the next step is to ground all this together. 

Benny is grounding the venison meat.

The kids love doing it, but honestly, it’s hard and not fun at all! It’s easier if your meat is a little frozen but honestly, I think that my next investment would be a meat grinder attachment for my Bosch Universal Mixer. Or maybe I’ll purchase a standalone meat grinder

We love hamburgers and meatballs  and chili and in the future, I also want to learn how to make sausage so I think it’s time to upgrade to an electric grinder that will save me a whole lot of valuable time. 

Grounding venison.

Ok, let’s stop whining and start working, yes? 

I alternate between the meat cubes and the fat cubes. When they come out everything is pretty much mixed together but most of the time I run it through the grinder one more time. 

Ground venison meat.

Then I give it one more good mix with my hand.

Venison Burger Seasoning and Forming the Burgers…

Adding salt and pepper to ground venison meat.

I add 1 teaspoon of salt and 1/2 teaspoon of black pepper and mix it in. Make sure not to overwork the meat!

Making the hamburger patties.

Next, I scoop some meat and shape it into a hamburger patty. Remember that the meat is going to shrink a bit when we cook it so make your patties a bit larger than your bun. 

Montreal steak seasoning.

Now the secret ingredient! This steak seasoning that I got from Costco (you can also find it on Amazon here). 

I do not eat a steak or a hamburger without this thing! It’s such a good blend of seasoning, I would live in the container if I could. 

Seasoning the burgers.

Ok, so a little bit (I am trying really hard to control myself in this step!) on each side of each hamburger…

Burgers are ready for frying.

And I set them on a piece of a plastic wrap on the counter.

How to Cook Venison Burgers…

Heating oil in pan for frying venison burgers.

Now let’s cook these babies! I add a couple of tablespoons of oil to a pan… I use a cast iron pan here but you can use any pan or, even better, not use a pan and grill the burgers instead. 

I don’t eat dairy and meat together so I use olive oil or sunflower oil, but you can use butter as well.

Adding venison burgers to hot pan.

I wait until the pan is really hot, then I add the burgers and lower the heat a bit.

Covering the pan when frying venison burgers.

I like my burgers well done so I cover the pan to make sure they cook all the way. It also helps with the smoke a little bit.

Frying venison burgers.

After 4 or 5 minutes, I flip them, cover the pan and let them cook a couple more minutes.

You gotta cook them as you like. If you like them raw then you might not want to cover the pan and you might want to cook them less. But always start with a very hot pan so they get this nice brown color.

Also, if you like cheese on your venison burger make sure to add it after you flip the burgers so it has time to melt. 

Venison burgers ready.

Once they are done on the other side, I take them out and set on a plate.  

Building These Delicious Venison Burgers…

Homemade hamburger buns.

I make hamburger buns at home (using this recipe), because the buns at the store taste like cardboard and the meat is so tasty that it deserves better! And I deserve better too. 

Cutting tomatoes and lettuce for the hamburger.

Make sure you have all of the other stuff ready. I keep it super simple…

Spreading mustard on one part of the bun.

I spread mustard on one side of the bun…

Spreading mayo on one part of the bun.

Mayo on the other side of the bun…

Adding vegetables to venison burgers.

And then the hamburger, lettuce (this one is fresh from the fall garden!), and tomato. 

You can add cheese, pickles, bacon, mushrooms, onions… Whatever you like.

Venison burger is ready.

It’s just so so good, I mean, look at it!

A bite in a venison burger

I wish I could give you a bit! The bun is so soft and the meat is so tasty. That steak seasoning really takes it to a different level in my opinion. 

Once I have a normal meat grinder this process would be easier but even now it’s so worth the effort! The hunting, the butchering, the processing, and the cooking… Each step adds more flavor to that final result. 

This venison burger recipe is a regular at our house and will probably stay for a long time. The kids love to help make them and they love building their own venison burgers and it’s a meal you don’t have to convince them to eat! Or me…

Another great recipe and a meal you wouldn’t need to convince us to eat is this amazing BBQ venison neck recipe. Give it a try!

Here is the handy printable…

Ground Venison Burgers From Scratch

Ground Venison Burgers From Scratch

Yield: 8 venison hamburgers
Prep Time: 10 minutes
Active Time: 15 minutes
Total Time: 25 minutes

Delicious venison burgers that are the perfect hunter's meal!


  • 2.5lb cubbed venison meat
  • 5 oz cubbed beef fat (or more, you can go up to 20% fat which is 8 oz)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2-4 tablespoons of Montreal Steak Seasoning (depending on taste)
  • 3 tablespoons of oil for frying
  • Hamburger buns, dressing, cheese, and vegetables of your choice


  1. Chill your cubbed meat and fat before grounding so that they are firm but not completely frozen.
  2. Ground the meat and the fat. If you need, use your hands to mix them together but don't overwork the meat.
  3. Add salt and pepper to the ground meat mixture and mix it in.
  4. Form your patties a little wider than the bun.
  5. Season patties on both sides with the steak seasoning.
  6. Heat oil in a pan and add your burgers, then lower the heat a bit.
  7. Cook burgers a few minutes on each side according to how you like the meat cooked. I like them well done so I cover the pan to make sure they cook all the way.
  8. Remove your burgers onto a plate when they are done.
  9. Build your burger on your bun however you like it!


1. Add between 10% to 20% of fat to your ground venison.

2. You can also use pork fat instead of beef.

3. If you want to freeze these burgers, pack them before you add the steak seasonings. Add the seasonings right before you are ready to cook your burgers.

4. You can use butter, lard, or other fat for frying these venison burgers.

5. If you like cheese on your burgers, make sure to add the cheese after you flip the burgers (a slice or two of cheese on each burger) so it has time to melt.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 71mgSodium: 166mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 15g

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4 thoughts on “Simple Venison Burger Recipe”

  1. We have gone organic as much as possible and love to use deer meat. However, we don’t like to use beef fat because of the hormones and antibiotics used in raising beef. So to add fat, I add mashed avocado. Works well to add the needed fat and it’s a healthy fat at that.

    1. Wow, that’s the first time I hear this trick. Thanks for sharing it! I wouldn’t think you can cook the avocado inside the meat but if it works that’s great. Will definitely have to give this a try.

  2. I’ve been using ground turkey for years. I personally don’t like the taste of ground beef. Turkey will take the flavor of any seasoning you add and it is much lighter than beef. These meatballs look fantastic. Whenever I’m making spaghetti my guys always want meatballs. Pinning!

    1. In the past six months or so, it suddenly got really hard for me to digest beef. I literally feel like I have to go to sleep for six hours after a meal that has beef in it. I am now trying to stick to chicken, turkey, and fish. Ground turkey is great!

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