This venison burger recipe is everything you want in a homemade burger — juicy, flavorful, and cooked to perfection in a hot cast-iron skillet. If you’ve got ground venison in the freezer, this is a no-fuss, no-grill-needed way to turn it into something truly delicious.
A few simple pantry ingredients help lock in moisture, and a good sear gives the patties that crave-worthy crust.
Also, be sure to check out my other venison recipes for some more easy recipes, like this Venison Tenderloin or Venison Bolognese.
But back to these burgers!
What’s To Love
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- No grill required — these cook up beautifully in a cast-iron skillet right on the stove.
- Simple pantry ingredients keep the patties juicy without overpowering the venison flavor.
- Perfect for meal prep or freezer meals — just cook and freeze for later.
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Ingredient Notes
Please scroll down for the full recipe! These are just notes on select ingredients.
- Ground venison – since venison is lean, the added egg and breadcrumbs help keep the patties from drying out.
- Breadcrumbs – any type will work (plain, seasoned, or gluten-free).
- Canola oil – or any neutral, high-heat oil for searing the patties.
How To Make Them
- Add all ingredients (ground venison, egg, breadcrumbs, and seasonings) to a large bowl.
- Mix together gently with your hands or a fork until just combined.
- Form into patties, dividing into 6 equal portions (or 4 for larger burgers).
- Fry in a hot, oiled skillet over medium-high heat for 4–5 minutes per side, then lower heat and cook another 3–5 minutes per side until internal temp reaches 160°F (71°C). Let rest before serving.
How To Grill Them
If you’d rather grill the burgers instead of using a skillet, it’s super easy! Preheat your grill to medium-high heat and lightly oil the grates.
Place the patties on the grill and cook for about 4–5 minutes per side, just like you would in a skillet. Once both sides are nicely seared, move them to indirect heat and continue cooking until the internal temperature reaches 160°F (71°C). Let them rest for 5 minutes before assembling your burgers.
Tips for Success
- Use a meat thermometer – venison should be cooked to 160°F (71°C) for safety and best texture.
- Don’t overmix the meat – gentle mixing helps keep the burgers tender.
- Rest the patties – let them sit for 5 minutes after cooking so the juices redistribute.
- Preheat the skillet properly – a hot pan gives you that delicious seared crust.
- Shape patties slightly wider than the buns – they shrink as they cook.
How To Make Ahead And Store
Venison burgers are easy to make ahead, whether you want to prep raw patties, cook them in advance, or freeze for longer storage. Here’s how to handle each option.
- Raw patties – shape and refrigerate for up to 1 day before cooking.
- Cooked burgers – keep in the fridge for up to 3 days once cooled.
- Freezing – wrap cooled, cooked patties tightly and freeze for up to 3 months.
- Reheating – warm gently in a skillet or cover and microwave until heated through.
🍔🦌🔥 Have you tried these venison burgers? 🔥🦌🍔
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Venison Burgers
Ingredients
- 2 pounds (907 grams) ground venison
- 1 large egg room temp, 50 grams out of shell
- 1/3 cup (36 grams) bread crumbs use gluten-free crumbs if you're GF
- 1 1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
Instructions
- In a large bowl, combine all the burger ingredients. Use your hands or a fork to gently mix until everything is evenly distributed. Be careful not to overmix, as this can make the burgers tough.
- Divide into 6 portions and shape each into a patty a bit wider than your burger buns (if you need to only make 4 burgers because of the size of your buns, that's totally fine!).
If pan-frying:
- Preheat your cast iron skillet on the stove over medium-high heat for a few minutes. You want it to be hot enough that the burgers sizzle when they hit the pan.
- Add 1 tablespoon of canola oil or another high-heat oil to the skillet. Swirl it around to evenly coat the bottom of the pan.
- Once the skillet is hot and the oil is shimmering, add the burger patties. Don’t overcrowd the pan and cook in batches if needed. Sear the burgers for about 4-5 minutes per side until they’re nicely browned and develop a crust. You may need to adjust the heat slightly to prevent burning.
- After both sides are seared, reduce the heat to medium and continue cooking the burgers for 3-5 more minutes per side, depending on thickness. Use a meat thermometer to check the internal temperature — it should reach 160°F (71°).
- Remove the burgers from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute and keeps the burgers moist.
If grilling:
- Preheat the grill to medium-high heat and lightly oil the grates.
- Place the patties on the grill and cook for about 4–5 minutes per side. Once both sides are nicely seared, move them to indirect heat and continue cooking until the internal temperature reaches 160°F (71°). Let them rest for 5 minutes before assembling your burgers.
How to store:
- Refrigerate cooked burgers for up to 3 days or freeze for longer storage.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Comments & Reviews
Alex says
Forgot the rating. Thanks!
Erin @ Easy Wholesome says
Thanks for coming back to leave a rating. I appreciate it!