The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection!

Close up of a grilled deer burger made with ground venison meat.

There's a cool Fall breeze in the air which means Deer Hunting Season will soon be here! With plenty of ground venison meat in the freezer, you'll have to try this easy recipe for juicy, flavorful Deer Burgers - it's the best!

These hamburger patties can either be cooked on the grill or on the stovetop in a skillet. Both cooking methods are provided in this recipe.

The key ingredients to a perfect venison burger patty that's not too dry, gamey tasting, and doesn't fall apart while cooking is to add fat, cracker crumbs, Worcestershire sauce, and an egg.

Since venison meat is so lean, deer burger patties often turn out too dry and tough. I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat. Fat is usually added at the time your deer is being processed but it can also be added while making this recipe (see recipe card below).

Cracker Crumbs are the key to an incredibly juicy burger. They absorb liquids while cooking and then release them back into the meat while it rests.

Close up of a grilled deer hamburger patty made with ground venison meat.

I'm sure you've heard people complain about the "gamey taste" of deer meat. Adding an acidic ingredient will help counter that wild game flavor. For that, we use Worcestershire sauce (like in my delicious Venison Stew Recipe) which contains vinegar, sugar, and other savory flavors.

Deer burger patties are famous for falling apart on the grill while cooking. Adding fat, cracker crumbs, and an egg to your ground venison will help bind the meat together and prevent this from happening.

Be sure to also try my Chicken Fried Deer Steak, Crockpot Deer Chili, and Venison Jalapeno Poppers - yum!

If you're an avid hunter or have one in your family, I highly recommend you buy a copy of The MeatEater Fish and Game Cookbook by Steven Rinella. You will learn so much about processing and cooking wild game from this book!

Ingredients

This recipe uses basic ingredients you probably already have on hand. For measurements, please scroll down to the recipe card below.

Ground venison - I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat. Fat is usually added at the time your deer is being processed but it can also be added while making this recipe (see recipe card below).
Saltine cracker crumbs - the key to an incredibly juicy burger. The cracker crumbs absorb liquids while cooking and then release them back into the meat while it rests.
Egg - helps bind meat together so that the burger patties don't fall apart while cooking.
Worcestershire sauce - contains the right amount of acidity and flavors to combat the "gamey taste" of deer meat.
Salt - applied just before cooking since it draws moisture out of raw meat.
Other seasonings - onion powder, paprika, black pepper, and garlic powder.
Buns - any kind you like.
Toppings - cheese, mayonnaise, mustard, lettuce, tomatoes, onions, pickles, and/or ketchup...to name a few.

How to Make Venison Burgers

Here are the steps and process images for how to make this recipe. More detailed instructions can be found in the recipe card below.

Add ground venison, cracker crumbs, egg, Worcestershire sauce, onion powder, paprika, black pepper, and garlic powder into a large mixing bowl.

Ingredients used to make deer burgers with ground venison meat in a glass bowl.

Using your hands, mix together until just combined. Don't over-mix!

Mixing the raw deer burger meat by hand.

Form meat mixture into 6-8 even balls (6 if cooking on the grill and 8 if cooking on the stovetop). Gently pat down and shape into burger patties.

Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).

Raw deer burger patties on a baking sheet lined with parchment paper.

Preheat your grill to medium-high (450-500°F). If cooking on the stovetop, preheat your cast-iron skillet over medium heat for about 3 minutes before cooking.

When ready to cook, liberally salt both sides of the patties (about ¼ teaspoon per patty). Using your thumb or the back of a spoon, make an indention in the middle of the top of each patty (this will prevent patties from puffing up while cooking).

Making a divot in the middle of the patty with a spoon so that the meat doesn't puff up while cooking.

Cook patties on the grill or stovetop (instructions below and in recipe card) until internal temperature reaches 160°F.

Deer burger patties being cooked on a outdoor gas grill.

Place sliced cheese on top of the patties immediately after cooking (while they are still hot) and assemble your burger with mayonnaise, mustard, lettuce, tomatoes, onion, ketchup, and/or pickles. Serve with French fries, potato chips, and/or onion rings. Enjoy!

Variations

Thinner - For a thinner burger patty, divide this recipe into 8 (¼ pound) patties. This is the perfect thickness for cooking on the stovetop. I do not recommend grilling this thin of a patty since it will likely fall apart while cooking.
Thicker - For a thicker burger patty, divide this recipe into 6 (⅓ pound) patties. This is the perfect thickness for grilling.

How to Cook on the Grill

Preheat the grill to medium-high (450-500°F).
Place patties on the preheated grill and cook for 3-5 minutes.
Flip the patties over and cook an additional 3-5 minutes until the internal temperature reaches 160°F.

How to Cook on the Stovetop

Preheat your cast-iron skillet over medium heat for about 3 minutes before cooking.
Add 2 Tablespoons of butter to the preheated pan.
Once melted, add 2-3 burger patties and cook over medium heat for 3-5 minutes.
Flip over and cook an additional 3-5 minutes until internal temperature reaches 160°F.
Continuing cooking the rest of the patties, 2-3 at a time and adding 1 Tablespoon of butter in between batches (as needed).

Storage

In the Refrigerator - Uncooked patties can be wrapped in plastic wrap or placed in an airtight container and refrigerated for up to one day before cooking.

In the Freezer - You can also freeze uncooked burger patties by placing squares of wax paper in between each patty, stacking them on top of each other, and placing them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.

Other Recipes You'll Love!

Be sure to check out all my best, most popular venison recipes in one simple list!

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Be sure to check out my how-to video in the recipe card below!

Best Deer Burger Recipe

By: Christi

The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection!

5 from 80 votes

Print Rate Pin

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine American

Servings deer burgers

Calories 376 kcal

Recommended Equipment

Mixing Bowl
Large Baking Sheet
Grill or Cast-iron Skillet

Ingredients

2 pounds ground venison meat (thawed and well drained by pressing into a strainer; I prefer to use 80/20 deer meat to pork fat ratio. If your meat does not have fat added to it, add ¼ cup of raw chopped bacon or grated frozen butter to your deer meat.)
5 saltine crackers (crushed into crumbs)
1 egg
1 Tablespoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
salt (added just before cooking; about ¼ teaspoon per burger)
6-8 burger buns
toppings (cheese, lettuce, onion, pickles, ketchup, mayonnaise, mustard, etc.)

Instructions

Add ground venison, cracker crumbs, egg, Worcestershire sauce, onion powder, paprika, black pepper, and garlic powder into a large mixing bowl. Using your hands, mix together until just combined. Don't over mix!
Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).
Preheat the grill to medium-high (450-500°F). If cooking on the stovetop, preheat your cast-iron skillet over medium heat for about 3 minutes before cooking.
When ready to cook, liberally salt both sides of the patties (about ¼ teaspoon per patty). Using your thumb or the back of a spoon, make an indention in the middle of the top of each patty (this will prevent patties from puffing up while cooking).
To Cook on the Grill: Place patties on the preheated grill, thumb indention side down, and cook over medium-high heat (450-500°F) for 3-5 minutes. Flip the patties over and cook an additional 3-5 minutes until internal temperature reaches 160°F.
To Cook in a Cast-iron Skillet: Add 2 Tablespoons of butter to the preheated pan. Once melted, add 2-3 burger patties, thumb indention side down, and cook over medium heat for 3-5 minutes. Flip over and cook an additional 3-5 minutes until internal temperature reaches 160°F. Continuing cooking the rest of the patties, 2-3 at a time and adding 1 Tablespoon of butter in between batches, as needed.
Place sliced cheese on top of patties immediately after cooking while they are still hot.
Assemble burger: Spread mayonnaise and/or mustard inside a burger bun. Add lettuce, burger patty, tomatoes, onion, ketchup, and/or pickles.
Serve with French fries, potato chips, and/or onion rings. Enjoy!

Notes

For Best Results:

If grilling, divide this recipe into 6 (⅓ pound) patties. Anything thinner will likely fall apart on the grill.
If cooking on the stovetop, divide this recipe into 8 (¼ pound) patties. Anything thicker will likely not cook as evenly.

Storage:

In the Refrigerator - Uncooked patties can be wrapped in plastic wrap or placed in an airtight container and refrigerated for up to one day before cooking.

In the Freezer - You can also freeze uncooked burger patties by placing squares of wax paper in between each patty, stacking them on top of each other, and placing them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.

VIDEO

Nutrition

Serving: 1 quarter pound burger patty (made with 80/20 deer meat) | Calories: 376 kcal

*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.

Tried this recipe?Leave a comment below to let us know how we’re doing!

FAQ About This Recipe:

How do you get deer burgers to stick together?

Adding fat, an egg, and cracker crumbs to your ground venison meat will help bind the patties together while they cook. Also, placing the raw patties in the refrigerator for 10-15 minutes before cooking, will also help them stick together.

At what temp are deer burgers done?

All ground meat should be cooked to a minimum internal temperature of 160°F to be considered safe to eat.

How do you get the wild taste out of deer burgers?

Adding an acidic ingredient, like Worcestershire sauce, will help counter that wild game flavor.

What is the secret to a juicy burger?

Cracker Crumbs are the key to an incredibly juicy burger. They absorb liquids while cooking and then release them back into the meat while it rests.

How much fat should I add to venison burgers?

Since venison is so lean, deer burger patties often turn out too dry and tough. I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat.

What is the best fat to mix with deer meat?

For a juicy and flavorful burger, I recommend you grind pork shoulder or pork belly fat into your venison meat for an 80/20 meat to fat ratio.

Comments

5 from 80 votes (38 ratings without comment)

Best Deer Burger (Venison Burger) Recipe

Ingredients

How to Make Venison Burgers

Variations

How to Cook on the Grill

How to Cook on the Stovetop

Storage

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