How to Make Beef Taste Like Venison

April 16, 2022

Making perfect venison burgers isn't hard. All you lot need to do is add together a bit of fat and a few flavors to brand this underrated meat smoothen on burger night.

Ah, venison burgers. A popular dish to make with basis deer meat, merely they often end up dry, tough and gamey.

If you find that this is unremarkably true for you, you're probably cooking venison burgers like yous're cooking beef burgers. With simply a few uncomplicated tricks, you tin take your wild game burger night to the next level and start using up that footing venison you have in the freezer. (For more venison cooking tips cheque out my free guide!)

Venison burgers are always a go-to in our house twelvemonth-round when we're trying to use up ground venison, and these honestly are so crazy flavorful and juicy, I similar them even more than traditional beefiness or turkey burgers. The best part is the lean, grass-fed, responsibly sourced poly peptide.

ground deer meat with seasoning in a white bowl

How do you make venison burgers that aren't dry?

The trick to cooking venison burgers is to add together a chip of fatty to the meat considering it's very lean, and make certain you don't overcook them.

Adding fat

ground deer meat with grated butter with seasoning in a white bowl

In this recipe, you'll encounter below that I'm using common cold, grated butter and mixing a flake into the patties. Non also much, you don't want the burger to be greasy, only just about 1/two tablespoon of grated butter per patty to give it some juice.

Our deer meat is besides cut with 10% pork fat, so be sure to add together some sort of fat to your grind (or have your butcher exercise it) when processing the meat.

Cooking to perfection

One of the #i ways to ruin deer meat is to overcook information technology. I like my steaks rare to medium rare and my burgers just over medium, so nigh 140F internally.

One time your burgers accomplish about 140-145F, pull them off the heat source you're using and let them remainder for a few minutes earlier serving them. This is SO important.

venison burger patties on a baking sheet

How exercise you make deer burgers gustation adept?

If you don't love the flavour of venison, or even if you do and y'all desire to enhance information technology, yous're going to want to add a bit of seasoning and acid to your burgers to permit the meat smoothen.

I add together a bit of balsamic vinegar and Worcestershire sauce to gainsay the richness but bring out the meaty flavor.

Then, it'due south just simple salt, pepper, garlic, and onion powder. It'due south really that easy!

Dear this recipe? Brand sure to order a copy of my cookbook, Venison Every Day, for more amazing deer meat ideas.

Description

Making perfect venison burgers isn't hard. All you lot need to do is add together a flake of fat and a few flavors to make this underrated meat shine on burger night.

i lb. ground venison
2 tsp. balsamic vinegar
1/2 tsp. Worcestershire sauce
1 tsp. garlic powder
ane/2 tsp. onion pulverisation
ane tsp. salt
i/2 tsp. pepper
2 Tbsp. freezing common cold butter, grated*
Burger buns (brioche is best and toppings you similar – cheese (we similar Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc.

Earlier beginning, identify a stick of butter in the freezer.
If y'all're cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you're cooking on a stovetop, become out a large pan (preferably cast-iron) and ready it on the appropriate burner. You're going to want to heat the pan for 3-5 minutes before cooking, so continue that in listen.
Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to employ a fork and my hands. It'southward expert to apply a fork to "fluff" and break upward the meat, you don't want it too packed.
Correct before you lot form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly merely to distribute, but not so much that the butter melts.
Form the meat into 4 evenly sized balls and so shape them into patties. Form a divot in the top of the burgers to help catch some of the juice.
Place the burgers on the grill or in the hot pan, and melt for anywhere from 5-8 minutes per side. I like to just flip the burgers in one case so they have a nice chaff. If you're using cheese, add your cheese when you flip your burger over.
I use an internal read thermometer and pull my burgers at 140-145F (medium) just you lot can pull them at 150F-160F if you like yours more well done.
Allow your burgers rest for v-10 minutes (SERIOUSLY) before assembling and eating. Voila!

Notes

When I tell people to add butter to burger meat I sometimes go flack from the wellness police force. To me, it makes a huge difference, but of class, it isn't 100% necessary. If you lot're wanting to not use the butter, just don't use it. But, your butter won't be equally juicy and it'due south only near ane/two Tbsp. per serving. I e'er opt for very high quality, grass-fed butter, by the manner.

Prep Time: ten minutes
Cook Time: 12 minutes
Category: Primary Dish
Method: Grill/Stovetop
Cuisine: American

Nutrition

Serving Size: 1 burger (patty but)
Calories: 269
Sugar: 1 1000
Sodium: 678 mg
Fat: 15 thousand
Saturated Fat: 8 g
Unsaturated Fat: 2 k
Trans Fat: 0 chiliad
Carbohydrates: ii g
Fiber: 0 g
Protein: thirty g
Cholesterol: 126 mg

Keywords: venison, deer meat, burger, burgers

this post was originally published in June 2020. Information technology was updated in June 2022.

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Source: https://www.missallieskitchen.com/venison-burgers/

How to Make Beef Taste Like Venison

Making perfect venison burgers isn't hard. All you lot need to do is add together a bit of fat and a few flavors to brand this underrated meat smoothen on burger night.