Nothing says outdoor cooking like firing up the grill to make juicy burgers.

This grilled venison burger recipe is sure to become your go-to post-workout favorite. Venison has about 35 grams of protein in only four ounces, making it a great high-protein meal option.

Every season is the right season for grilling.

Autumn days are here in the Pacific Northwest, and they are nothing short of beautiful. The trees are full of color. The rivers have cooled. And the air is cold and fresh.

One of my goals with Outdoor Muscle is to inspire you to take your cooking outdoors. If you are looking up grill recipes, then you probably agree. Some meals are just better when cooked outside. After reading this recipe, I recommend leaving the phone inside and enjoying screen-free time in the fresh air.

What this grilled venison burger recipe is all about.

Venison meat is a high-quality red meat with less fat and cholesterol than ground beef. Juicy venison burgers are a great alternative to standard beef burgers and offer a more robust flavor. This recipe combines fresh ingredients, spices, and other mouth-watering flavors.

Once you pull these delicious venison burgers off the grill, they will be ready for your favorite burger toppings.

Ingredients

First and foremost is the venison.

Ground Venison

There are a few ways to get venison. The first way is the most common. You or someone you know is an avid hunter.

The second way is from a butcher that carries specialty meats. It’s unlikely your local grocery stores will have ground deer meat.

The third way is online. Several companies offer online delivery of game meats.

Spices

Next up are your spices and seasoning. In this recipe, you will combine the ground venison with Worcestershire sauce, garlic powder, smoked paprika, onion powder, salt, and black pepper. This combination will give you a great flavor you will crave again and again.

Other Ingredients

You will need an egg and bread crumbs. Venison is a lean meat with a low-fat content. Egg and bread crumbs will bind the meat, allowing you to make a perfectly shaped burger patty. Beat the egg in a bowl so the white and egg yolk combine before adding it to the meat. The other secret to keeping your burger intact is not to overmix it.

Make sure to grab a bag of your favorite buns from the grocery store.

Toppings

Lastly, you will add your favorite toppings. I like the classics. Lettuce, tomato, and a thin slice of cheddar cheese with a drizzle of ketchup and mustard. The ingredient that really puts this burger into a league of its own is shallot. I sauté the shallot for a few minutes to bring out its rich flavor, making it a perfect compliment to the venioson.

Optional Ingredients

Here are some optional ingredient ideas to make this grilled venison burger recipe your own.

• Garlic (minced)

• Bacon

• Lettuce

• Tomato

• Onion

• Pickles

• Cheddar Cheese

• Pepper jack Cheese

Substitutions

This recipe is so simple that you can make several substitutions and still have it come out perfectly.

Venison

Venison typically refers to white-tailed deer. This recipe will work with any red meat, including elk or beef.

Seasoning

Add or remove whatever seasoning you want based on what you have or enjoy.

Cheese

Medium cheddar cheese is my favorite for this recipe, but you could use whatever cheese you have on hand.

How to Make Venison Burgers

Here’s exactly how to make the best venison burgers.

Prepare the Fresh Ingredients

Prepare your toppings. I like to use thin sliced lettuce, tomatoes, and shallots.

Prepare the Patties

Start by adding the ground venison, egg, bread crumbs, seasoning, and Worcestershire sauce in a large mixing bowl. Using your hands, mix the ingredients together. Make sure not to over-mix!

Form four equal-sized patties. Roll the meat into a meatball shape, then gently pat the ball flat. Press your thumb gently into the center of each patty to make a small indent. This will help prevent the burgers from swelling into meatballs.

Then, place each patty on a plate and place it in the refrigerator for ten minutes. This is the final step to ensuring the burgers hold together on the grill.

Remove the patties from the refrigerator. Heat your grill to medium-high heat. If your grill has a thermometer, heat it to 350-375 degrees.

Grill the Patties

Place the patties on the grill. Only flip your patties once after about 4-6 minutes on one side for the best results.

Then, cook for 4-6 minutes on the other side until you reach your desired doneness. Place a slice of cheddar cheese (optional) on top of the patties. Continue cooking until the cheese melts (about 30 seconds).

Remove the burgers from the grill.

Venison Burger Recipe Notes

Use a meat thermometer. Using a thermometer takes the guesswork out of cooking meat. It also ensures you reach the recommended internal temperature to enjoy these flavorful burgers safely.

Let the burgers rest for 5 minutes before serving. This will let the juices settle so they don’t drench your bun.

Toast the buns. It can be a bit much when you’re trying to grill the best burger possible to think about adding the buns to the grill during the process. The best practice is to place the buns on the grill after you cook the burgers and they are resting before eating.

Don’t have a grill? No problem! You can use this same recipe on the stovetop. Use a cast iron skillet and heat to medium heat. Once the skillet is hot, add the burger patties. Cover the cast iron pan with a lid and cook the venison burger patties for 3-5 minutes. Flip, cover, and cook for 3-5 minutes. Add the cheese. Remove from the skillet as soon as the cheese starts to melt, then let rest for 5 minutes.

Give this easy recipe a try during your next burger night! You are going to love making these delicious burgers time and time again.