These tasty, juicy venison burgers make a change from normal beef patties.
Ingredients
- 6 slices bacon, minced
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 teaspoon minced garlic
- 2 pounds ground venison
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- 1 large egg, beaten to mix
- 6 hamburger buns
Directions
Step 1
Gather all ingredients.
Step 2
Cook bacon in a skillet over medium heat until browned and crispy.
Step 3
Pour bacon and grease into a heatproof bowl and allow to cool.
Step 4
Heat oil in a skillet. Add shallots and garlic. Cook and stir until softened, about 3 minutes.
Step 5
Mix with bacon.
Step 6
Mix venison with cooled bacon mixture. Season with Worcestershire sauce, parsley, salt, and pepper. Stir in egg until evenly combined. Refrigerate for 20 minutes.
Step 7
Preheat an outdoor grill for medium-high heat.
Step 8
Shape venison mixture into 6 patties.
Step 9
Grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 481 | |
% Daily Value * | |
Total Fat24g | 30% |
Saturated Fat7g | 35% |
Cholesterol164mg | 55% |
Sodium574mg | 25% |
Total Carbohydrate25g | 9% |
Dietary Fiber1g | 5% |
Total Sugars1g | |
Protein39g | |
Vitamin C3mg | 14% |
Calcium83mg | 6% |
Iron7mg | 37% |
Potassium555mg | 12% |
*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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source by allrecipe
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- by: Jenn Sorrentino
- 17 years ago
This is the first year we have had venison, and I must admit I was nervous about preparing it! This recipe was good! A bit dry but that might be because I like my burgers rare, and we decided to be safe and cook it well.
I took the extra and formed meatballs which i baked for 30 mins on 350. They came out better than the burgers!
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- by: Tjwearspjs
- 16 years ago
This recipe was great, a nice change from the “in the oven” venison burgers. I used one onion instead of two shallots, and I did the bacon in the microwave. The burgers still turned out very moist, and my husband liked them too! The bacon added a great smokey flavor, as well as the charcoal grill. I would definately do this again!
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- by: Kathvo
- 16 years ago
These are some of the best burgers we have ever tasted. I omitted the olive oil and just sauteed garlic and shallots in some of the bacon drippings. We live in the north woods and always have venison in the freezer. What a great way to use the ground meat. Thanks for sharing.
kathvo -
- by: Bkjanke
- 16 years ago
When my dad used to make us eat venison when we were growing up, my siblings & I hated it. A friend gave us some ground venison & allrecipes.com did not let me down. These were easily as good as any beef burger I’ve had, & best of all my kids ate it without hesitation. Thanks!
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- by: Kayakjoan
- 16 years ago
This was my first time ever cooking any kind of Venison. After reading the reviews I thought I would give this recipe a try. I was so impressed with the taste, flavor, ingredience used, texture, etc. This is a winner and I will prepare this over and over again. I followed the recipe and didn’t change anything.
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- by: Mjh123
- 15 years ago
Probably the best burgers we have ever had! We now have them once a week and I have shared this fantastic recipe with all my family who are all deer hunters! I wish I could be there to see their faces when they eat them! Did not change a thing with the recipe. Thank you so much!
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- by: Funwithfood
- 15 years ago
My husband is an avid hunter so we always have plenty of venison year-round. These are a nice change from the venison burgers I usually make. The bacon adds a great flavor and provides the needed moisture to the meat. (Venison can be on the dry side if not prepared correctly.) I did not add cheese, but it is something I think I might try next time around; just mix shredded cheddar in with the meat mixture before grilling. I also think this recipe could be converted into a meatloaf with fabulous results. I may play around with that idea as well.
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- by: Valarykay
- 15 years ago
I’ve never liked venison burgers (and swore I’d never eat them again), but this recipe is most excellent and I’m so glad I tried it. The 5 and 3 year old ate theirs gone. I’m actually looking forward to making these again! The only modification I made was to use onions instead of shallots. Thank you so much for the recipe.
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- by: Angelsilverband
- 15 years ago
This recipie makes the best burgers! My boyfriend (at my prompting)has made this 3 times, with the burgers being gone before the plate even hits the table. A must-try for burger lovers!
Edit: So, A year later he and I are still making these burgers for every picnic we do, and they are still coming out delicious every time! The only thing I’ve changed is cooking the garlic and onion in a little of the bacon grease instead of adding olive oil to the mix. -
- by: Roadkill
- 15 years ago
I took my son hunting in December and our host made PURE venison burgers, nothing added, so we used lots of ketchup in order to swallow. After our trip I used this recipe and it worked very well. For the purist is does make it a little less authentic, but I loved the combination. I couldn’t get shallots at the time, so we used onions. This is also a great option for those who are not totally GAME on venison.
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- by: WISEREADER
- 15 years ago
This recipe makes a very good burger. I did not have shallots on hand so I used onion, otherwise stuck pretty close to the recipe. It helps to keep the burgers held together if frozen first. Also, a well oiled grate and cooking at a lower temperature for a longer period of time works well. For best results, never cook venison beyond medium rare.
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- by: Kim Petrosky
- 15 years ago
These are great! Mine came out a little mushy (because I cut the recipe down and wasn’t quite sure how to use 1/6th of an egg, or whatever it was), but they were still so amazing! I always hated venison when I was younger, but using this recipe, it was actually super tasty.
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- by: Jenna Peterson
- 14 years ago
I thought this was a great idea!! I practically minced the bacon and fried it with some finely chopped onion. I didn’t mix in the fat, I simply scooped out the bacon/onion mixture, let it cool and then mixed it in with the venison. I also added parsley flakes, minced garlic and ground pepper!! Really great!!
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- by: Dani
- 14 years ago
Awesome!! One of our new family favorites! My husband is a hunter, and we always use ground venison in recipes that calls for hamburger. Although we never used venison to make hamburgers (too dry) — until now!! I am a picky eater and even I LOVE this recipe — so tasty. I followed the recipe except that I substituted 2 small onions for the shallots and used dried parsley from a spice jar. I served them with them with homemade “Burger or Hot Dog Buns” from this site. We will be making these again and again! Thanks!
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- by: Jcwiakala
- 14 years ago
This was my first ever attempt at venison and I was very happy with the result. Out of necessity, I made some adjustments to the recipe. I had to add about a pound of ground beef (80/20) to the pound of venison I was given. I soaked the venison in milk for several hours, just wanting to make sure these wouldn’t be too gamey and touch. Instead they were moist and delicious.
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- by: Luv2cook
- 13 years ago
These burgers have great flavor. The only thing I substituted was a little onion powder for the shallots because I didn’t have any on hand. It’s too cold to cook outside so I cooked these in a cast iron skillet – 4 min per side, then finished them in a 425 degree oven for another 4 minutes to make sure the centers were done. It was a great meal with sweet potato fries and baked beans. Thanks!
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- by: Krista V.
- 13 years ago
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 it..you probably just don’t enjoy eating it lol. This recipe was great..thanks so much for sharing it!
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- by: Andrea Ruminski
- 13 years ago
Always looking for new ways to jazz up burgers. With an avid hunter under the roof I have plenty of venison to play with. This is by far the BEST recipe for venison burgers! The bacon drippings added the perfect amount of moisture to the meat. I use thick cut hickory smoked bacon – added wonderful smokey flavor. Only added a bit of panko – not sure why except I grew up with bread crumbs in my burgers. AMAZING burgers! Thank you. 🙂
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- by: Shalena Gail Cates
- 13 years ago
OMG! This is the best recipe ever for venison burgers. They are melt in your mouth yummy and juicy and just the right amount of everything. I didn’t change a thing. I cannot say enough about these burgers, if you don’t like venison burgers this recipe will change your mind!
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- by: Footballmom
- 12 years ago
These truly are the BEST burgers I have ever made. My husband got his first deer this year and we have decided if he gets another one we are going to just grind it up so we can make lots of these delicious burgers. My kids LOVE these and ask me to make them quite often. In fact, they would rather eat these than regular beef hamburgers – this recipe is a keeper. Thanks for sharing Lupin!
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- by: Erika
- 12 years ago
So good, I am always looking for new venison recipes. This was great. I used a yellow onion instead of the shallots because that’s what I had. Next time will make sure I have the shallots. DH and kids loved them too. Served with home fries and a garden salad, mmm! Might try making meatballs out of this recipe too, thanks!
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- by: Joan Biese
- 12 years ago
Sensational! I fried up a whole pound of low-sodium bacon, chopped it up fine, and added most of the bacon grease to the burger mixture. (I had a bit more than 2 lbs of venison, and didn’t think the extra bacon flavor would hurt!) I hand-formed them into beautifully thick burgers, and they grilled up perfectly–so incredibly juicy! The only thing I actually left out was the salt–I figured the bacon would have that area covered well enough. Outstanding recipe! Thanks for sharing!
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- by: Johnwlude
- 12 years ago
I had never cooked venison burgers before but had heard they were dry. Followed the recipe except I used yellow onion instead of shallots and dry parsley instead of fresh. WOW! This is a fantastic recipe. Now my wife and I really want to go hunting to get some more venison!!! Only suggestion I’d make is make your patties, then partially freeze them…will make the stay together better on the grill.
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- by: Geliz524
- 12 years ago
Just made this recipe and LOVED it – BEST burgers ever. I used about 3lbs of venison so cooked an entire pound of bacon and used about 9 – 10 slices and increased all ingredients – especially the garlic. We’ve cooked venison burgers before and they always fall apart on the grill so we decided to try cooking them on a cookie sheet (on the grill) until almost done then moved them to the open flame. We did experiment with one burgers and it fell apart so I’m glad we opted for the cookie sheet. Does anyone have an answer for the falling apart issue?
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- by: Cookdap Member
- 12 years ago
Thanks for this great recipe. I tried it with ground elk, which I received from a co-worker and my first time cooking, or even trying game. I followed the recipe, except I omitted the parsley as I didn’t have any on hand. I added an avocado on top, and served on a toasted onion bun. Hubby grilled it up and it was very tasty!
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