{"id":209163,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/ground-venison-burgers\/"},"modified":"2024-06-19T20:57:12","modified_gmt":"2024-06-20T01:57:12","slug":"ground-venison-burgers","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/ground-venison-burgers\/","title":{"rendered":"Venison Burgers"},"content":{"rendered":"
One of the common complaints from those unaccustomed to eating venison is that it has a distinctive “gamey” flavor. However, if you balance that flavor with complementary mix-ins and toppings, you’ll end up with a balanced, meaty dish every time. This venison burger recipe is just what you need to convince the venison-averse (or venison-curious!) folks in your life that it truly can be a delicious meat. It pairs venison’s earthy flavor with spicy jalapeno peppers, pepper jack cheese and a zesty citrus mayonnaise<\/p>\n
In a small bowl, combine the mayonnaise, mustard, lime juice and lime zest. Cover the sauce and refrigerate it until serving.<\/p>\n In a bowl, combine the onions, yogurt, jalapeno, salt and pepper.<\/p>\n Crumble the meat over the mixture and mix it well.<\/p>\n Shape the ground meat mixture into eight patties.<\/p>\n Editor’s Tip:<\/em> We recommend shaping the patties into 3\/4- to 1-inch burgers, so they cook quickly on the grill. However, if you prefer a larger burger, you can make six 1\/3-pound burgers instead. Avoid making the patties thicker than an inch, since thicker burgers take longer to cook. Since venison is a lean meat, you’ll risk drying out the meat as the cooking time increases.<\/p>\n Pan-fry, grill or broil the burgers over medium heat until a thermometer reads 160\u00b0F, three to five minutes on each side. Serve them on buns. Garnish the burgers with the cheese, burger sauce and sliced tomatoes.<\/p>\n Editor’s Tip:<\/em> An instant-read thermometer is one of our kitchen must-haves. If you don’t already have one, the Thermapen One<\/a> is our Test Kitchen’s favorite meat thermometer.<\/p>\n Cooked venison burgers can be safely stored in an airtight container in the refrigerator for three to four days. To reheat the burgers, place them on a baking sheet and warm them in a 350\u00b0 oven for about 10 minutes, flipping them halfway through.<\/p>\n Freezing uncooked venison burger patties is a great make-ahead meal idea. Form the patties according to the instructions. Place each patty on a square piece of waxed paper or parchment paper. Stack the burgers on top of each other, and freeze them in a freezer-safe bag for up to three months. Before cooking the burgers, allow them to thaw in the refrigerator overnight, then cook them as directed in the recipe.<\/p>\n While we love cooking them on the grill, venison burgers can also be pan-seared in a hot skillet with a little oil, which provides a nice crust on the outside while keeping the meat juicy inside. This venison burger recipe can also be cooked on a stovetop or electric griddle, and can be broiled in the oven or baked on a sheet tray. Each way to make hamburgers<\/a> results in a slightly different texture compared to grilling\u2014but they are all delicious.<\/p>\n All of your favorite burger sides<\/a> also go great with venison burgers. Some of our favorite pairings include steak fries, macaroni and cheese<\/a> and pasta salad<\/a>. Even more tasty options include oven-roasted vegetables<\/a>, baked beans<\/a>\u00a0and\u00a0crispy fried onion rings<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Say goodbye to gaminess with this flavor-packed venison burger recipe. The mustard-lime mayo is the perfect complement to the jalape\u221a\u00b1o- and green onion-flecked patties.<\/p>\n","protected":false},"author":7061,"featured_media":2006238,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305511,304172,306644,304328,305487,304338,304515,304433,304041,303966,304185,304408,304368,303887,306848,304438,304442,304297,304268,307307,304450,304197,304350,324623,306640,304560,304563,304150,303883,307423],"categories-v2":[308623,310825,309451,312624,308988,308984,308481,310796,308992,308880,308833,308633,308495,309467,308813,308745,308478,309603,308844,308845,308308,259483,310342,308857,339209,309001,309177,312615,308915,308917,309434,308476,310454],"coauthors":[145797],"recommended_recipes":[{"post_title":"Ground Chicken 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Burgers","post_link":"\/recipes\/veggie-bean-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Veggie-Bean-Burgers_EXPS_HCK17_75159_C08_26_5b-1.jpg"},{"post_title":"Chicken Burgers","post_link":"\/recipes\/chicken-burgers\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Beef 'n' Pork Burgers","post_link":"\/recipes\/beef-n-pork-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-n-Pork-Burgers_EXPS_FT20_18404_F_0304_1.jpg"},{"post_title":"Ground Beef Wellington","post_link":"\/recipes\/ground-beef-wellington\/","post_image":"\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_EXPS_TOHVP24_30284_MR_11_07_1.jpg"},{"post_title":"Venison Meatballs","post_link":"\/recipes\/venison-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14623_HFBZ1081941D21.jpg"},{"post_title":"Grilled Venison 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Burgers","datePublished":"2018-01-01","dateModified":"2024-06-19","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Ground-Venison-Burgers_EXPS_FT24_21289_ST_0531_8.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"Say goodbye to gaminess with this flavor-packed venison burger recipe. The mustard-lime mayo is the perfect complement to the jalape\u00f1o- and green onion-flecked patties.","recipeIngredient":["1\/3 cup mayonnaise","1 teaspoon lime juice","1 teaspoon Dijon mustard","1\/2 teaspoon grated lime zest","1\/3 cup chopped green onions","3 tablespoons plain yogurt","2 tablespoons finely chopped jalapeno pepper","1\/2 teaspoon salt","1\/2 teaspoon pepper","2 pounds ground venison","8 hamburger buns, split","8 slices pepper jack cheese","Tomato slices, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the burger sauce","text":"In a small bowl, combine the mayonnaise, mustard, lime juice and lime zest. Cover the sauce and refrigerate it until serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ground-Venison-Burgers_FT24_21289_ST_0531_1-e1718791233874-700x467.jpg"},{"@type":"HowToStep","name":"Make the patties","text":"In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble the meat over the mixture and mix it well. Shape the ground meat mixture into eight patties. Editor's Tip: We recommend shaping the patties into 3\/4- to 1-inch burgers, so they cook quickly on the grill. However, if you prefer a larger burger, you can make six 1\/3-pound burgers instead. Avoid making the patties thicker than an inch, since thicker burgers take longer to cook. Since venison is a lean meat, you'll risk drying out the meat as the cooking time increases.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ground-Venison-Burgers_FT24_21289_ST_0531_3-e1718791326484-700x467.jpg"},{"@type":"HowToStep","name":"Cook the burgers","text":"Pan-fry, grill or broil the burgers over medium heat until a thermometer reads 160\u00b0F, three to five minutes on each side. Serve them on buns. Garnish the burgers with the cheese, burger sauce and sliced tomatoes. Editor's Tip: An instant-read thermometer is one of our kitchen must-haves. If you don't already have one, the Thermapen One is our Test Kitchen's favorite meat thermometer.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ground-Venison-Burgers_FT24_21289_ST_0531_6-e1718791871165-700x467.jpg"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 442 calories","fatContent":"22g fat (8g saturated fat)","cholesterolContent":"130mg cholesterol","sodiumContent":"685mg sodium","carbohydrateContent":"24g carbohydrate (4g sugars","fiberContent":"1g fiber)","proteinContent":"37g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nhons"},"reviewBody":"Excellent recipe, no gaminess, very moist and tasty, also good with cheddar cheese and spicy barbecue sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RosemaryLipez"},"reviewBody":"I used what I had and it still turned out delicious! I used light sour cream instead of yogurt, white onion instead green, sharp cheddar instead of pepper jack, and lightly toasted honey wheat bread slices.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JayDeeJay"},"reviewBody":"The yogurt and seasonings take the game flavor from the meat. I use Greek style yogurt and increased the amount to 5 Tbsp.I think it also helps to form the burger patties in advance for better flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Wapatoolie"},"reviewBody":"Some version of this recipe has been a staple in my home for a few years. My husband, who is an avid hunter, previously hated venison burgers. We sub plain Greek yogurt for the mayo and the yogurt. Typically use ten onions instead of green, and often add an egg to the burger mix. We have made this with moose, elk and whitetail. I like to add slices of avocado and pepper jack cheese to mine and even enjoy the leftovers!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dieter's mom","givenName":"dieter's","familyName":"mom"},"reviewBody":"Two changes to this wonderful recipe. Used lite sour cream instead of yogurt (had no yogurt) & used canned mild chilies instead of fresh. This was an easy, terrific recipe. And no it didn't taste like chicken but it didn't taste gamey either.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kredhead"},"reviewBody":"Wanted to try something different to enhance this lovely venison I received that wasn't garlic","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"21289","romance_copy_dek":"Say goodbye to gaminess with this flavor-packed venison burger recipe. The mustard-lime mayo is the perfect complement to the jalape\u00f1o- and green onion-flecked patties.","enhanced_recipe_title":"Ground Venison Burgers","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup mayonnaise","IngredientText":"1\/3 cup mayonnaise"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon lime juice","IngredientText":"1 teaspoon lime juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon Dijon mustard","IngredientText":"1 teaspoon Dijon mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon grated lime zest","IngredientText":"1\/2 teaspoon grated lime zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup chopped green onions","IngredientText":"1\/3 cup chopped green onions"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons plain yogurt","IngredientText":"3 tablespoons plain yogurt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons finely chopped jalapeno pepper","IngredientText":"2 tablespoons finely chopped jalapeno pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds ground venison","IngredientText":"2 pounds ground venison"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 hamburger buns, split","IngredientText":"8 hamburger buns, split"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 slices pepper jack cheese","IngredientText":"8 slices pepper jack cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Tomato slices, optional","IngredientText":"Tomato slices, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ground-Venison-Burgers_EXPS_FT24_21289_ST_0531_8.jpg","RecipeId":21289,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Ground Venison Burgers Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Ground-Venison-Burgers_EXPS_FT24_21289_ST_0531_8.jpg","ContributorId":null,"Firstname":"Jerry","Lastname":"Honeyager","City":"North Prairie","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Ground Venison Burgers","SubmittedTitle":"Ground Venison Burgers","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_21289_F_0305_1.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":15,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Ground Venison Burgers","OriginalSourceProject":"Ground Venison Burgers","ContestPlacement":"","Trailer":null,"Metadescription":"We think venison burgers pair perfectly with a zippy mayo, cheese and fresh tomato, but there are plenty of other combos that would make them drool-worthy! 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","NoOfRatings":6,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Ground-Venison-Burgers_EXPS_FT24_21289_ST_0531_8.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Ground-Venison-Burgers_EXPS_FT24_21289_ST_0531_8.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Peppers (Hot)","CookingTipText":"Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face."}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Venison Burgers Tips","TipText":"Taste Recipes<\/span><\/span><\/p>\n
Step 2: Make the patties<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 3: Cook the burgers<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Venison Burger Toppings<\/h2>\n
\n
How to Store Venison Burgers<\/h2>\n
How to Freeze Venison Burgers<\/h2>\n
Venison Burger Tips<\/h2>\n
How else can you cook venison burgers?<\/h3>\n
What can you serve with venison burgers?<\/h3>\n
How thick or thin should you make venison burgers?<\/h3>This recipe turns two pounds of ground venison into eight 1\/4-lb. burgers. We generally shape the patties into 3\/4- to 1-inch burgers, so they cook quickly on the grill. However, if you want a larger burger, you can make six 1\/3-lb. burgers instead. We don\u2019t recommend making the patties much thicker than an inch. Thicker burgers take longer to cook, and since venison is a lean meat, you\u2019ll risk the meat drying out as the cooking time increases.
What other toppings can you put on venison burgers?<\/h3>Venison has a distinct earthy and slightly gamey flavor that pairs well with a citrus mayonnaise, spicy jalapeno peppers and pepper jack cheese. However, that doesn\u2019t mean you can\u2019t make these venison burgers your own! Try using the ingredients from your favorite burger recipes<\/a>, like sharp cheddar or blue cheese, or topping the burgers with caramelized onions, sauteed mushrooms and crispy bacon. For a real twist, add a tangy barbecue sauce plus more delicious burger toppings<\/a> into the mix.
How else can you cook venison burgers?<\/h3>Apart from grilling, venison burgers can be pan-seared in a hot skillet with a little oil, providing a nice crust on the outside while keeping the meat juicy inside. They can also be cooked on a stovetop or electric griddle, broiled in the oven or baked on a sheet tray. Each cooking method yields a slightly different texture compared to grilling, but they will all be delicious.
How do you store venison burgers? <\/h3>