For best results, ensure both the venison and pork are partially frozen before grinding; this will give the mixture a better texture. Don't overmix the ground meat mixture to keep the burgers tender. Adjust the amount of pepper Jack cheese to suit your spice preference. Serve immediately after assembling to prevent the buns from becoming soggy.
Venison Burgers
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 55 mins
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SERVING6 People
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VIEWS18
Savor the deep, rich flavor of wild game with these Venison Burgers, a delightful blend of venison and pork, enhanced by savory sautéed onions and mushrooms. Topped with a tangy sauce and melted pepper Jack cheese, these burgers offer a gourmet twist on a classic favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol193 mg
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Fiber3 g
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Protein45 g
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Saturated Fat21 g
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Sodium919 mg
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Sugar4 g
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Fat52 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
02 Step
Recipe View Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.
03 Step
Recipe View Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.
04 Step
Recipe View Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.
05 Step
Recipe View Preheat the oven to 225 degrees F (110 degrees C).
06 Step
Recipe View Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.
07 Step
Recipe View Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
08 Step
Recipe View At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
09 Step
Recipe View Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.
10 Step
Recipe View Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.
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RECIPE REVIEWS
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Please Rate
Gilbert Jaskolski
Jun 25, 2025A great way to use venison! My family loved them, and they were surprisingly easy to make.
Reinhold Hermiston
Jun 2, 2025These burgers are absolutely delicious! The sauce adds a perfect tangy counterpoint to the rich venison.
Buford Powlowski
Apr 22, 2025I was hesitant about venison, but this recipe changed my mind. The pork keeps the burgers moist and flavorful.