The variety is quite wide when it comes to venison recipes, advice on how to get the best burgers, which spices or how much fat to include in the grind. Everyone does things a little bit differently and that’s what helps make things interesting.

Whatever your favorites may be, there’s no debate that the Fourth of July holiday is one of the best times for family, friends and hot grilled burgers! We’re able to kick back this year with a long weekend, so make the most of it by cleaning up your grill, getting all the burger goodies ready and putting the cold beverages on ice.

Speaking of ice, if you’re getting set for the holiday weekend with your cooler then you know not to leave it out in the broiling sun before putting the ice and beverages in it, right? Store that puppy indoors in the shade, in a garage or somewhere cool if possible, and then pre-chill it by putting in some bottles or a milk jug of frozen water. It will help tremendously before you add your drinks and food. Having a great cooler helps, too.

Here are three great burger recipes to try! Check out more of them in our most popular cookbook, “We Kill It We Grill It.”

Yogurt Venison Burgers
This venison recipe for Yogurt Venison Burgers offers a different take on the standard grilled venison burger. It comes from Deer & Deer Hunting reader Rich Decembrino of Pennsylvania.
1/3 cup mayonnaise
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/2 teaspoon grated lime peel
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

In a bowl, combine the mayonnaise, lime juice, mustard and lime peel. Refrigerate until burgers are ready. In a separate bowl, combine the onions, yogurt, jalapeno, salt, pepper and ground venison. Form into 8 patties with a consistent thickness so that they cook evenly. Grill over medium heat, turning once until cooked to medium. Do not cut or poke holes in burgers while cooking to ensure that they stay moist.

Top with cheese of choice if desired. Serve on toasted hamburger buns with mayonnaise spread. Enjoy!

 

Italian Sausage Burger
This was submitted by D&DH reader Lowell Nudd for “We Kill It, We Grill It” and sounds fantastic.
10 lbs venison Italian sausage
2 oz salt
1/2 oz black pepper
1/2 oz red pepper
1 1/2 oz fennel seed
Grind venison once through medium plate (on the grinder). Mix salt, black pepper, red pepper and fennel seed. Add to venison and mix all ingredients by hand. Make into softball-sized balls (about 1 pound each) and put into freezer bags. Each bag makes four patties. Cook on a grill until done, without overcooking. Serve as hamburgers or chopped steaks.

(Editor’s note: If you don’t have venison sausage on hand but do have ground venison, buy some Italian sausage at the store, remove it from the casing and mix with your ground venison. Then be sure to kill an extra deer or two this season, if possible, and have Italian sausage made!)

Scott Leysath’s Venison Bleu Cheese Burger
One of our favorites from noted wild game chef Scott Leysath, author of “The Sporting Chef’s Better Venison Cookbook”
1 1/2 pounds ground venison
2 tbsp butter
2 cloves garlic, minced
1 medium onion, finely diced
2 cups mushrooms, coarsely chopped
1/2 cup blue cheese crumbles
2 tbsp bread crumbs
Salt and pepper
4 burger buns
4 lettuce leaves
4 slices tomato

Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook until onions are translucent. Stir in mushrooms and sauté until soft. Transfer to a medium bowl and allow to cool.

Add ground venison, blue cheese, bread crumbs, salt and pepper and mix well with your hands to blend. Form into 4 large patties. Grill, pan-fry or broil patties until browned. Add to bun with lettuce, tomato and your choice of other condiments.

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