Ultra Juicy Venison Burgers

🧂 Ingredients

• 1 pound ground venison

  10-20% pork fat added if given option at butcher shop
• 1 beaten large egg
• 2 tablespoons butter

  grated
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon smoked paprika
• 4 cheese slices
• 1 tablespoon olive oil

  for indoor skillet cooking
• 4 burger buns
• Desired toppings

  such as lettuce, tomato, red onion, bacon, avocado, condiments, etc.

Instructions

• 1 Add the ground venison, beaten egg, grated butter and Worcestershire sauce to a
  mixing bowl. With your hands, gently mix the ingredients just until they become
  one cohesive mixture — you don't want to overmix the meat to avoid tough
  burgers.
• 2 Form the venison mixture into four equal-size balls and then shape into burger
  patties. They should be slightly larger than your burger buns to account for
  shrinking during cooking. Use your thumb to make an indention in the middle of
  each patty. Refrigerate the patties for 10 minutes.
• 3 Mix together the salt, black pepper, garlic powder, onion powder and smoked
  paprika. Sprinkle over the four venison patties right before cooking. Salt
  starts to immediately draw moisture from the meat, so it's important to season
  right before they go on the grill or skillet.
• 4 As the patties refrigerate, grease and heat the grill over medium-high. Place
  the patties on the hot grill and cook for two to three and a half minutes on one
  side with the lid closed, depending on your desired level of doneness (see notes
  for internal temperature and cooking time guide).
• 5 Flip the venison burgers and cook for another two to three and a half minutes on
  the other side. The patties are done when they reach your desired internal
  temperature. If using cheese, add the cheese in the last 30 seconds or so of
  cooking.
• 6 Remove the patties from the grill and cover them with foil. Allow the patties to
  sit for five to 10 minutes to allow the juice to redistribute throughout the
  meat. Place the patties on burger buns with your favorite toppings and serve.
  Enjoy!
• 7 Heat the olive oil in a cast-iron skillet over medium-high heat. Once the oil
  and skillet are hot, add two venison patties to avoid overcrowding the pan. Cook
  for two to three and a half minutes on one side, depending on your desired level
  of doneness (see notes for internal temperature and cooking time guide).
• 8 Flip the venison burgers and cook for another two to three and a half minutes on
  the other side. If using cheese, add the cheese when you flip the burgers.
• 9 Remove the patties from the skillet and cover them with foil. Repeat with the
  remaining two patties. Allow the patties to sit for five to 10 minutes to allow
  the juice to redistribute throughout the meat. Place the patties on burger buns
  with your favorite toppings and serve. Enjoy!

Nutrition Info