Best Venison Burgers
Venison burger can be dry and bitter or moist and delicious. The difference is a phone call. If you’re aggressive about trimming fat from your venison, this is especially important, but even if you’re not, there’s not enough fat on a deer to make the best burger. So call your local butcher (or the meat counter at the grocery store) and ask them to set aside some beef fat for you.
Grind in roughly 1 pound of beef fat per 10 pounds of meat, depending on how lean you like your burger.
Ingredients
- 1 pound Ground venison
- 1/2 pound Ground beef
- 2 teaspoons Balsamic vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Steps
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1
Mix all ingredients until evenly combined. Refrigerate for 20 minutes.
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2
Preheat your grill for medium-high heat.
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3
Shape the mixture into 4 patties and grill to desired doneness. Use a instant read thermometer to check for doneness.
140-145F (medium)
150F-160F (well done)
