Venison Burgers

    40 minutes

    If you can get your hands on ground venison it makes a delicious change from beef in hamburgers. Serve with your favourite toppings.

    198 people made this

    Serves: 6 

    • 6 slices bacon, minced
    • 2 tablespoons olive oil
    • 1 teaspoon minced garlic
    • 2 eschalots, minced
    • 1 kg ground venison
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste
    • 1 egg, beaten to mix
    • 6 hamburger buns

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Cook bacon in a frypan over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in frypan then add garlic and eschalots. Cook and stir until softened, about 3 minutes, then add to bacon.
    2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper and egg until evenly combined. Refrigerate for 20 minutes.
    3. Preheat barbecue for medium-high heat.
    4. Shape the mixture into 6 patties and barbecue to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

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    Reviews in English (179)


    We are always looking for ways to use our deer meat. We never grill burgers as they are always a little dry. Well, this recipe was awesome! My husband and kids loved these burgers! So moist and delicious. We will definitely have these again and again!!  -  17 May 2009  (Review from Allrecipes USA and Canada)


    This is the first year we have had venison, and I must admit I was nervous about preparing it! This recipe was good! A bit dry but that might be because I like my burgers rare, and we decided to be safe and cook it well. I took the extra and formed meatballs which i baked for 30 mins on 350. They came out better than the burgers!  -  08 Nov 2007  (Review from Allrecipes USA and Canada)


    Amazing. Didn't change a thing and these are the tastiest burgers ever and soooooooooo juicy. My whole family loved them, even my picky kids. I would give them 10 stars if I could.  -  12 Aug 2007  (Review from Allrecipes USA and Canada)