A great tasting but simple venison burger recipe should be an ace up any wild chef's sleeve.
Ground venison is as much to deer hunting as a shotgun or a bow. It's just a hunch, but I would venture to guess that there are more venison burger recipes out there than any other wild-game recipe in existence. There's good reason for it, too. The gamey tastes that sometimes accompany ground venison can be easily masked by other ingredients, but overall, it works anywhere ground beef does. This simple venison burger recipe below perfectly illustrates why so many love how amiable ground venison can be.
Sometimes, the simple venison recipes turn out tasting the best. For this recipe though, you don't need the Worcestershire sauce, tons of salt and pepper, bacon or even pork fat as so many burger recipes require. Instead, just bread crumbs, beefy onion soup mix and an egg are just about all you need. The total prep time is mere minutes with the cooking time taking up most of the work.
Like all recipes, you can make each one your own. Add in some fresh parsley, sea salt, black pepper or Mexican or Italian seasonings. The best burgers cater to your own tastes. However, just remember, it's those easy venison recipes that often hit the home runs.
Beefy Onion Venison Burgers
- 1 pound ground venison
- 1 packet Beefy Onion Soup Mix
- 1/2 cup of traditional bread crumbs
- 1 egg
Yep. That's it right there. To get this venison burger recipe started, simply combine all of above ingredients together in a mixing bowl and mix until blended. From there, form the ground venison into fist-sized burger patties and place on an oven safe baking sheet. I coated mine down with olive oil first, but feel free to do what you like here. Next, allow the burger patties to sit while the oven preheats. What this does is allows the egg and bread crumbs to firm up a little. Once the oven is warmed to 350 degrees, place the patties in the oven for about 10 minutes.
Now, I prefer my venison burgers to be a medium-rare. If that isn't your taste, just keep them in the oven a little longer. I also prefer to cook venison burgers in the oven, too. I find they don't dry out as fast as they do on the grill. The cooking time is a little more controlled, and the end result is a much more friendly burger to eat.
Speaking of the end result, I feel obligated to say you are missing the boat if you don't stick a strip of cheddar cheese on top of your burger. To make it perfect, place the cheese on top of your burger and put it under the broiler on high heat for a few minutes.
That's how you get things done. Enjoy!