Venison burgers have no season when they’re in or out, unlike a stew or soup that is more favorable for chilly nights or a cold day at deer camp after a morning hunt.
Burgers are great whether you fire up the grill and slap a hearty man-sized slab of venison burger on it or prepare them indoors in a skillet or the oven. The latter two options aren’t as good, in my opinion, as ones from the grill, but sometimes there’s no other option. In any case, the results can be favorable if your dialed in as the chef and enjoy the results.
Cheese adds another layer of flavor, of course. Food & Wine offered six cheeses to add to burgers, with cheddar topping the list. I’d concur about that because it’s hard to beat a good slice of sharp cheddar. But other options exist, of course. Pepper Jack is one of my favorites, as is a bit of bleu cheese that can provide a little bite. Smoked gouda is a possibility in the Food & Wine offerings that I’m going to try at some point, too. Sounds good.
Here’s a burger recipe that you may enjoy. Try others from our popular We Kill It, We Grill It cookbook that has a super selection of venison recipes.
1/2 stick butter or substitute
Salt and pepper to taste
Make a sauce that is deep enough to cover 3/4 of each steak slice by first melting the butter. Then pour in Worchester sauce until butter turns color of milk chocolate. Add to the sauce diced onions, garlic, salt and pepper. Cook. Place sauce over top of grilled venison burgers.
Break Out of Your Routine and Try Some Great Venison Recipes!