Foodie Friday: Better Venison Burgers

Venison burgers are the ultimate hot sandwiches, and it’s a shame that more venison doesn’t get used this way; the world would be a better place for it.


Foodie Friday: The Better Venison Burger

With only a little extra work, venison burgers can stick together better on the grill and not dry out, with added flavor at the same time. You’ll never go back to adding pork to the ground venison again. (Photo courtesy

Part of the “bad rap” venison burgers get is that they can be dry. That’s actually a good thing health-wise (less fat) and taste-wise (venison fat seldom tastes good), but it can make for burgers that fall apart on the grill, and that can be frustrating.

One way to make burger meat stick together better is to mix a pound of ground venison with a half-pound of high-fat ground pork. The pork fat is sticky and will help the venison burger bind. If you’re not a pork fan, here’s a different way to make venison bind together better: Just add one egg and 1/4-cup bread crumbs per pound of meat. Add seasonings, too, while you’re at it. Stir until just mixed.


Seasoning ideas to add, either by themselves or in a combination, include: rosemary, sage, paprika, chili powder, basil, kosher salt, ground black pepper, dried mustard, powdered onion, garlic powder, McCormick Steak Seasoning and McCormick Garlic & Herb Seasoning.

Make sliders (little burgers) for small appetites, or for appetizer trays. And do anything with venison burgers that you would do with beef burgers — cheeseburgers, bacon cheeseburgers, burgers topped with sautéed mushrooms, as just a few examples. 


Recipe: Stuffed Venison Meatloaf



Gut It Cut It Cook It is one of several great venison cookbooks available in with tips and recipes for your hard-earned venison. It includes proper field dressing and butchering to storing and preparing your venison. In this info-packed book you’ll find checklists and descriptions of tools you’ll need to get the job done right and affordably, advice for shot placement and ammunition, step-by-step photos and instructions for proper field dressing and skinning, the best tips for butchering, wrapping and freezing venison, and much more. You’ll also get a bonus CD of 50 venison recipes, field dressing chart and meat cuts chart. See it and other great venison cookbooks here.

Cick to learn more …

For more outstanding step-by-step tips on cleaning, processing and preparing your own venison just like these, check out Gut It. Cut It. Cook It. by Eric Fromm and Al Cambronne, available now at