Juicy Venisson Burger with Smoky Aioli Recipe
This Juicy Venison Burger with Smoky Aioli recipe combines lean venison meat with savory bacon and aromatic spices for a flavorful burger experience. Topped with sharp cheddar melted to perfection and complemented by a smoky paprika aioli, these burgers are perfect for stovetop or grill cooking. Served on toasted buns with your favorite fresh toppings, it’s a gourmet twist on a classic burger that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burgers 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main 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, as needed
- 4 cheese slices (sharp cheddar recommended)
- 4 hamburger buns
- Your favorite burger toppings: lettuce, tomato, pickles, etc.
Smoky Aioli
- 1/4 cup mayonnaise
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon pickle relish
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the burger mixture: In a large bowl, combine the ground venison, finely chopped bacon, whisked egg, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix gently until all ingredients are evenly incorporated. Shape the mixture into 4 burger patties slightly larger than your buns. Let these rest for 10-20 minutes to help the patties hold together during cooking.
- Cook the burgers (stovetop method): Heat a large cast iron skillet over medium-high heat and add 1 tablespoon of butter. When the skillet is hot, place the burger patties inside, cooking for about 3-5 minutes per side until medium doneness, approximately 6-7 minutes total. Avoid overcrowding the pan by working in batches if necessary and add more butter as needed. Add cheese slices during the last 1-2 minutes to melt.
- Alternatively, cook the burgers (grill method): Preheat your grill to medium-high heat and clean the grate thoroughly to prevent sticking. Grill each patty for about 3-5 minutes per side, totaling around 6-7 minutes for medium doneness. Add cheese slices in the final 1-2 minutes of grilling to melt nicely.
- Toast the buns: Spread butter on the inside surfaces of the top and bottom buns if desired. Place them butter-side-down either in the hot skillet or on the grill and toast for 1-2 minutes until golden brown, keeping a close watch to avoid burning.
- Make the smoky aioli: In a small bowl, combine mayonnaise, Dijon mustard, pickle relish, and smoked paprika. Stir well until fully mixed and smooth.
- Assemble the burgers: Spread a generous layer of smoky aioli on the bottom buns. Place the cooked burgers on top, then add your favorite fresh toppings such as lettuce, tomato, and pickles. Finish by placing the top buns to complete your juicy venison burger.
Notes
- To substitute bacon butter in the recipe, use high-quality unsalted butter or a plant-based butter alternative if needed.
- Letting the patties rest before cooking helps them hold together better and results in a juicier burger.
- Adjust cooking times depending on the thickness of your patties and desired doneness.
- For added smoky flavor, consider using smoked bacon or adding a dash of smoked salt to the burger mix.
- Ensure the grill grates are clean and well-oiled to prevent the burgers from sticking.
Keywords: venison burger, smoky aioli, ground venison, bacon burger, grilled burger, stovetop burger, sharp cheddar burger
