Venison Burgers


My son's co-worker gave us some fresh venison earlier this year. I sectioned it and froze it. Recently I ground some of the frozen meat, mixed it with pork, and cooked these delicious venison burgers in the oven. My husband and son raved about them!

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
2 hrs 5 mins
Total Time:
2 hrs 55 mins
6 burgers



  • 1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen

  • ¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen

  • 2 tablespoons unsalted butter

  • 1 ½ cups diced onion

  • 1 cup diced button mushrooms

  • 1 pinch salt

  • ½ cup plain Greek yogurt

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon coarsely ground black pepper


  • ½ cup mayonnaise

  • 2 tablespoons steak sauce

  • 1 tablespoon Worcestershire sauce

  • 1 ½ teaspoons lime juice

Sandwich Fixings:

  • 6 teaspoons softened butter, or as needed

  • 6 hamburger buns, split

  • ¼ teaspoon salt, or to taste

  • 6 (1/4 inch thick) slices tomato

  • 12 slices pepper Jack cheese


  1. Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.

  2. Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.

  3. Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.

  4. Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.

  5. Preheat the oven to 225 degrees F (110 degrees C).

  6. Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.

  7. Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.

  8. At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  9. Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.

  10. Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.

Nutrition Facts (per serving)

780 Calories
52g Fat
33g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 780
% Daily Value *
Total Fat 52g 66%
Saturated Fat 21g 107%
Cholesterol 193mg 64%
Sodium 919mg 40%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 45g
Vitamin C 8mg 41%
Calcium 403mg 31%
Iron 6mg 32%
Potassium 608mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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