Venison Burger
A healthier twist on the classic burger, these venison burgers are rich in flavor and perfect for grilling or a cozy dinner.
Ingredients
Burger Patties
- 2 lbs ground venison Leaner alternative to beef
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup finely minced onion About half an onion
Burger Assembly
- 8 whole wheat hamburger buns For serving
- 8 slices American cheese For melting on top of the patties
- 1/2 onion sliced Optional topping
- 1 beefsteak tomato Sliced for assembly
- 1/2 head green leaf lettuce For topping
- 3 Tbsp mayonnaise
- 1/2 cup ketchup For serving
Instructions
Preparation
- In a large bowl, mix the ground venison with salt, black pepper, and minced onion.
- Shape the mixture into 8 equal-sized patties.
Cooking
- Preheat your grill or skillet over medium-high heat.
- Cook each patty for about 4-5 minutes on each side or until they reach your desired doneness.
- During the last minute of cooking, place a slice of American cheese on top of each patty, allowing it to melt.
- Remove the patties from the grill and let them rest for a few minutes.
Assembly
- Toast the whole wheat hamburger buns lightly on the grill.
- Assemble your burgers by spreading mayonnaise on the bottom bun, adding the cooked patties, sliced onion, tomato, and lettuce. Top with ketchup and add the top bun.
Notes
Store leftover Venison burgers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Don’t overwork the meat when mixing to keep the burgers tender. Make a slight indentation in the center of each patty before cooking to help them cook evenly.