Introduction

Enjoy a flavorful and juicy venison burger that perfectly balances lean meat with smoky, savory accents. Topped with melted sharp cheddar and a zesty smoky aioli, this recipe is sure to impress whether you cook it on the grill or stovetop.

A close-up of a juicy burger with five visible layers on a white plate placed on a white marbled surface. The bottom layer is a soft, golden bun spread with creamy orange sauce. Above it, there is a layer of fresh green lettuce, followed by a thick, bright red tomato slice. Next is a grilled brown beef patty topped with melted orange cheddar cheese that drips slightly on the sides. On top, two slices of green pickles peek from under a shiny, smooth golden top bun. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground venison
3 slices uncooked bacon, finely chopped
1 egg, whisked
1/2 tablespoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Butter (for cooking and toasting buns)
4 cheese slices (sharp cheddar recommended)
4 hamburger buns
Your favorite burger toppings (lettuce, tomato, pickles, etc.)
1/4 cup mayonnaise
1/2 tablespoon Dijon mustard (for aioli)
1/2 tablespoon pickle relish
1/2 teaspoon smoked paprika

Instructions

Step 1: In a large bowl, combine the ground venison, chopped bacon, whisked egg, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix gently until just combined. Form the mixture into 4 patties slightly larger than your buns. Let them rest for 10–20 minutes to help them hold together while cooking.
Step 2: For stovetop cooking, heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Once hot, cook the burgers for 3–5 minutes per side, aiming for about 6–7 minutes total for medium doneness. Work in batches if necessary to avoid overcrowding the pan, adding more butter as needed. Place cheese slices on burgers during the last 1–2 minutes of cooking to melt.
Step 3: For grilling, preheat the grill to medium-high and clean the grate well. Grill each patty for 3–5 minutes per side, about 6–7 minutes total for medium. Add cheese slices during the final 1–2 minutes.
Step 4: Toast the buns by spreading butter on the cut sides and placing them butter-side down in the skillet or on the grill. Toast for 1–2 minutes until golden brown, watching carefully to avoid burning.
Step 5: To prepare the smoky aioli, whisk together mayonnaise, Dijon mustard, pickle relish, and smoked paprika in a small bowl until smooth.
Step 6: Spread smoky aioli on the bottom buns, then add the cooked burgers and your chosen toppings. Serve immediately and enjoy!

Tips & Variations

For a dairy-free alternative, swap butter with olive oil when cooking and toasting buns.
If you prefer a milder flavor, reduce the smoked paprika in the aioli or substitute with regular paprika.
Mix in finely chopped fresh herbs like thyme or rosemary into the burger mixture for an earthy twist.
Try swapping sharp cheddar with smoked gouda or pepper jack cheese for different flavor profiles.

Storage

Store leftover cooked venison burgers in an airtight container in the refrigerator for up to 3 days. Keep buns separate to prevent sogginess. Reheat burgers gently in a skillet over low heat or in the microwave until warmed through. Assemble burgers fresh before serving.

How to Serve

A close-up of a cheeseburger on a white plate with a white marbled surface beneath. The burger has four main layers: a shiny golden brown bun on top, two green pickle slices just under the bun, a thick grilled beef patty covered with melted orange cheddar cheese in the middle, and fresh green lettuce along with a slice of bright red tomato sitting above the soft bottom bun. Next to the burger, there are golden crisp fries on the plate, and in the blurred background, another similar burger and a transparent glass of beer can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of venison?

Yes, ground beef can be used as a substitute. Keep in mind that venison is leaner, so adding bacon helps retain moisture and flavor. If using beef, you may reduce or omit the bacon.

How do I prevent venison burgers from drying out?

Including bacon and an egg in the mixture helps bind and add fat, keeping the burgers juicy. Avoid overcooking and let the patties rest before cooking to improve texture.