A good venison burgers recipe rivals traditional beef burgers, offering leaner protein and richer flavors, and these burgers taste great cooked medium rare to medium. Venison cooks quickly over high heat, so you must watch the meat carefully to prevent overcooking, which produces a dry, tough burger. Deer meat has less fat than other meats used for burgers, so cooks can compensate by taking one of two approaches.

Some people like to mix the ground venison with pork or chopped bacon to add enough fat to create moist and juicy burgers. Another excellent approach to create the perfect venison burgers recipe involves adding eggs and/or dairy sour cream to moisten the meat. Regardless of which method you use, adjust your seasonings to suit your personal preferences and try to cook the meat a little rarer than you would cook your beef burger.

Medium Rare Venison Burgers Recipe

Ingredients:

1 lb. ground venison 
½ lb. ground pork 
½ cup chopped onion 
1 tbsp. finely minced jalapeño pepper 
Salt and fresh ground pepper to taste 
2 tsp. ground cumin 
1 tbsp. Worcestershire or soy sauce 
3 tbsp. olive oil 
2 tbsp. minced roasted garlic 
2 tbsp. dried mushrooms, ground into powder

Preparation Method for Medium Well Done Burgers:

- Roast garlic by cutting garlic head in half and rubbing cut side with oil. Wrap in foil and roast for 30--40 minutes in 350-degree Fahrenheit oven. Cool bulbs and squeeze softened garlic from the skins and chop it finely. 
- Saute onion and pepper in 2 tablespoons of the olive oil. Cool the mixture. 
- Mix all the ingredients except 1 tablespoon of the oil, shape into 6--8 patties and return them to refrigeration for at least 30 minutes to allow the flavors to develop. 
- Heat remaining olive oil in skillet until medium hot. Add patties and sear over medium high heat 5--6 minutes per side or until venison and pork reaches an internal temperature of 160 degrees. The USDA has relaxed temperature regulations for lean pork to 145 degrees, but you should continue to cook fatty ground pork thoroughly for safety.

Medium Rare Venison Burgers Recipe

Preparation Method:

- Use the above ingredients and cooking method, but substitute 1.5 pounds of ground venison for the venison and pork. Add three tablespoons of sour cream and 1 egg. 
- You can cook these medium or medium rare at 145 degrees, but you should allow the meat to rest for a few minutes before eating to allow residual heat to kill any bacteria.

Dressing Your Venison Burgers Recipe to Impress

Venison makes the meat the star of any venison burgers recipe, so choose condiments accordingly. Textured bread like Kaiser or onion rolls make great choices, and bleu cheese, aioli mayonnaise or barbecue sauce would compliment the flavor profile of these burgers very well. Butchers will often add beef or pork fat to freshly ground venison on request, or you could make the above changes to get perfectly moist and delicious burgers. Pure venison meat will often prove too dry and crumbly unless you add extra fat to the meat mixture.

Steven Ircha is the Senior Managing Director of Aegis Capital where he helps individuals and institutions manage their investments. He lives in Bronxville NY with his wife and five children. Steven attended NYU, Brooklyn Law School and the Harvard Business School.
He is also the assistant Scoutmaster of Bronxville Troop 5 and the Friends of Scouting Chair for the Westchester Putnam Council Boy Scouts of America. He frequently watches Jet's games with his brother-in-law,Woody Johnson,owner of the New York Jet's football team.
To contact Steven, please call 914-361-1099 or email him at ircha@yahoo.com.