A simple and satisfying grilled venison burger topped with sauteed mushrooms and onions – this will be a crowd pleaser at your next cookout or backyard BBQ.
July 25th was my dad’s 58th birthday. Knowing that he would have wanted nothing more than grilled venison burgers cooked at home on his own Weber grill, I made these pretty patties just for him.
If you get that reference for “pretty patties”, we can be friends.
This venison was curated by my father and kept in our meat freezer. Since I was able to go back home to Northwest Arkansas for a couple of weeks earlier in July I was able to bring back more packages of venison for our freezer in Austin. We still have enough deer meat to last us at least a year. I’m not mad about it.
My father taught me a respect for the animals we get our meat from. Really he was the first one who made me think about where my food was coming from. He was proud of hunting his own deer and even processing and packaging his own meat. My dad could do the whole process from whole animal down to the meat package. From that I learned to never be wasteful and to be more conscious about where your food is coming from.
These burgers are pretty simple but that’s the beauty of them. You don’t need a lot of seasoning of fillers if the meat is perfectly tasty on its own. I fancied them up a bit with some simply sauteed onions and mushrooms, which I’ll also give you the recipe for below.
Then the toppings are up to you! I’m not much of a cheeseburger fan but I do love a burger dressed with tomatoes, lettuce, mustard and ketchup. We used pretzel buns for these burgers which were fantastic! And some baked sweet potato fries on the side, because, duh.
Grilled Venison Burgers
|Prep:||Cook:||Yield: Serves 4||Total:|
- For the burgers
- 1 1/4 lb. ground venison
- 1/2 tsp. minced garlic (or 1 clove)
- 1 tsp. Worcestershire sauce
- 1 tsp. sea salt
- 1/2 tsp. onion powder
- For the mushrooms and onions
- 1/2 cup onion, sliced
- 1/2 cup mushrooms, sliced
- 1/4 tsp sea salt
- 1 Tbsp. butter
- Mix all ingredients for the burgers in a medium bowl by hand (or a large spoon). Mix until just well combined. Separate the meat into 4 sections. Take 1/4 of the meat into your hand, form a ball, throw it a couple of times on a hard surface like a cutting board. Form into a patty and make an indention in the middle with your thumb so when the patty rises it won't be too tall in the middle.
- In a medium skillet, add 1 Tbsp. butter and heat to medium-low. After skillet is heated add the onions and 1/4 tsp. salt. Stir onions occasionally until they start to brown and turn soft. Add the mushrooms. Continue to cook over medium-low heat about 6 minutes. Remove from heat and set aside.
- While mushrooms and onions are sauteeing, heat indoor grill to medium. Spray grill with some oil if necessary - I used an indoor cast iron grill on the stove. Place all 4 patties on the grill. Wait 3 minutes, flip patties and cook to your liking - I left ours on for 4 more minutes after flipping to make them medium-well.
- Create burger of your liking with sauteed mushroom and onions on top of patty.
Linking up with Amanda for Thinking out Loud and Heather for Friday Favorites
What are your favorite additions to a burger?
Favorite type of fry?