Go Back
Quick, Easy Wildgame Meals

Venison Burger

Hunters have been enjoying venison burgers since the beginning of the of…well, the invention of the hamburger. Recently the “foodies” of the world have embraced venison like never before. They are fascinated with the flavor, especially of those that have been grass, acorn, berry, and herb fed.
Course Main Course
Cuisine American

Ingredients
  

  • 4 pounds venison or lamb
  • 1 pound bacon
  • 4 cloves garlic minced or crushed
  • 1 medium onion finely chopped
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon freshly ground black pepper
  • 6 Hamburger Buns
  • Pickles optional

Homemade Chipotle Mayonnaise

  • 1 ripe red jalapeño seeded (or not if you like it more spicy)
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 1/2 Meyer lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups organic olive oil

Instructions
 

  • In a meat grinder, grind venison and bacon on the largest setting. This will keep your hamburgers light and juicy. Add onions, garlic, salt and pepper. Mix gently, but well.
  • Grill your hamburgers until just done. I use a flat top on my stovetop. I let the burgers cook 5 minutes on one side then flip then and finish cooking about 4 minutes on the other side, depending on the thickness of your patties. A cast-iron skillet will work fine, too. Don't overcook, but do make sure the pork is completely cooked.
  • Warm your buns on the flat top until they are slightly steamed. Serve them with Chipotle Mayonnaise, pickles and anything else you you like! Enjoy!

Chipotle Mayonnaise

  • In a food processor add all the mayo ingredients except the olive oil. Start food processor and run continuously while adding drops of oil to the ingredients. Continue adding drops of oil waiting in-between drops 10 seconds. Once it begins to thicken, add the rest of the oil in a very slow stream.
  • You may not need all of the oil. After every 1/2 cup of oil is added, check to see if it is the taste and consistency that you like. Place any unused mayonnaise in a sealed container in the refrigerator for up to a week.

Notes

For a shortcut to the homemade Chipotle Mayonnaise, use store bought organic olive oil mayonnaise. Char the pepper, remove the skin and seeds (if you don’t want it too hot), place mayonnaise, pepper, and 1 1/2 tablespoon of lemon juice into a food processor until well blended.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!