These incredibly tasty venison burgers are so juicy, tender, and perfectly seasoned with my favorite addition to keep them wonderfully moist! Bacon adds a bit of fat and a ton of flavor to the meat, so these burgers taste great whether your grill them or cook them on the stove!
2tablespoonsteak seasoning(see recipe or use your favorite brand)
4brioche buns(see recipe or use your favorite burger buns)
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Instructions
Start out with finely chopping the bacon or grinding the bacon with a food processor. Combine the bacon with the ground venison and steak seasoning until evenly distributed. *The bacon adds some much-needed fat to the lean venison!
Once combined, portion the venison mixture into 4 balls and flatten them into patties. Use your thumb or a spoon to leave an indent in the center of each patty. Then, heat your grill, skillet, or frying pan to medium-high (closer to high than to medium) heat. *If cooking on the stovetop be sure to lightly oil your skillet or frying pan (*see note).
Cook your burger until the surface begins to caramelize, about 4-6 minutes. Then, flip and cook the other side of the burger the same way.
Once cooked, remove from heat and allow the patties to rest for at least 5 minutes before serving on a brioche bun with your favorite toppings and condiments.
Notes
Mix the bacon and venison just until combined. Try not to over-mix, or it can make your burger less tender.
Choose an oil with a high smoke point. Good options include avocado oil, coconut oil, canola oil, vegetable oil, grapeseed oil, or peanut oil.
Patties can be made up to 1 day in advance. Wrap them tightly in plastic wrap and refrigerate them in an airtight container.
If your patties stick when you're trying to flip them, they're not ready. Wait a minute then try again.