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Huge ground venison burger on a soft bun with lettuce, cheese melting down the side, thick cut bacon, and crispy shallots with fries in the background.
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5 from 20 votes

Juicy Ground Venison Burgers Recipe

These juicy venison burgers are crazy delicious, topped with crispy bacon, shallots and a rich umami aioli! It's a great way to bring a whole new burger to the dinner table!
Prep Time35 minutes
Cook Time12 minutes
Resting Time3 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 1007kcal
Author: Kita Roberts

Ingredients

For the ground venison burger

  • 2 lb ground New Zealand venison
  • 1 egg yolk
  • 1 tsp Worcestershire sauce
  • 1/4 cup panko or pork panko
  • 1 tsp Salt
  • 2 tbsp butter diced into small cubes

For the Crispy Shallots

  • 2 shallots sliced thin
  • 1/2 cup Neutral oil canola, avocado, or vegetable.
  • ½ tsp salt

Assembly

  • Cheese gruyere, havarti, or provolone
  • Bun
  • Umami Garlic Aioli
  • Red Leaf lettuce
  • pickle
  • Bacon cooked

Instructions

Prep the burgers:

  • Combine the ground venison, egg yolk, Worcestershire sauce, panko, and salt in a bowl. Gently mix to combine.
    2 lb ground New Zealand venison, 1 egg yolk, 1 tsp Worcestershire sauce, 1/4 cup panko, 2 tbsp butter, 1 tsp Salt
  • Gently fold in the cubes of butter.
  • Form into four patties, about a ½ pound each.
  • Using your thumb or the back of a spoon, press an indention into the center of each patty.
  • Arrange the patties onto a plate and return to the fridge for 30 minutes to 1 hour.

Fry the shallots:

  • Add the shallots to a pan and cover with oil.
    2 shallots, 1/2 cup Neutral oil
  • Place the pan over medium heat and occasionally stir the shallots until they have fried to a golden crispy brown, about 20 minutes.
  • Carefully strain the shallots from the oil.
  • Arrange on a paper towel-lined plate and sprinkle with salt. Set aside.
    ½ tsp salt

Prep the grill:

  • Light charcoal in a charcoal chimney.
  • When the charcoal is about 70% ashed over, carefully arrange the charcoal to one side of the grill, creating a 2-zone cooking area for direct and indirect heat.
  • Place the grate over the coals and clean and oil the grate.
  • Cover the grill, open the vents to allow for airflow and let the grill come to temperature.

Grill the venison burgers:

  • Arrange the burger patties over the hot side of the grill. Cook 2 to 4 minutes, allowing a crust to form.
  • Flip the burgers and cook 1 minute longer.
  • Move the burgers to the cooler side of the grill to continue to cook to your desired internal temperature or to a minimum of 140F.
  • When the burgers have about 1 minute left, add the cheese to the patties and place the buns over the grill grates and cover the grill.
    Cheese
  • Carefully remove the buns and burgers from the grill.

Serve:

  • Assemble the burgers by slathering the toasted buns with the garlic aioli and stacking on the lettuce, grilled venison burgers, and topping them with a pickle, the cooked bacon, crispy shallots, and top with the toasted remaining half of the bun.
    Bun, Red Leaf lettuce, pickle, Bacon
  • Serve hot.

Video

Notes

The umami mayo can be made 2 days ahead of time and stored in a resealable jar in an airtight container in the fridge.
The shallots can be cooked a day ahead of time. Store in an airtight container until ready to serve.

Nutrition

Serving: 1g | Calories: 1007kcal | Carbohydrates: 8g | Protein: 58g | Fat: 82g | Saturated Fat: 22g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 30g | Trans Fat: 0.4g | Cholesterol: 285mg | Sodium: 1502mg | Potassium: 871mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 8mg