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Venison Bacon Burgers
March 26, 2011

Delicious!! I just recently discovered venison and absolutely love it. I had 12 oz of ground venison so I used 3 slices nitrate-free bacon, red onion and fresh garlic instead of the shallots. I added a bit of butter to the pan after I cooked the bacon and sweated the onion and garlic. I used half a beaten egg and some panko bread crumbs too because my meat seemed a bit sticky. I also added some dried thyme based on another recipe I read on this site. The pan looked too good with all the brown bits and bacon grease/butter so I added a bit of olive oil and seared the burgers that way. Just have to keep a close eye on the heat because they cook quickly..about 4 mins on each side was maximum to still get 3 juicy burgers. Added some sliced provolone on top..a nice mild cheese to counter the meaty flavors was perfect. Loved the smokiness of the bacon, the freshness of the parsley and the beautifully different flavor of venison. Ive seen so many recipes with reviews that state all the tricks they used to mask the flavor of the venison. If you have to mask probably just don't enjoy eating it lol. This recipe was great..thanks so much for sharing it!

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