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Classic Venison Burgers

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0:31 - Prep 0:15 / Cook 0:16
Intermediate

Venison is a great way to mix up your burger game. Lean venison is given an extra boost of flavor and moisture when mixed with ground pork belly. The result is a dish that’s bursting with savory umami flavor and subtle smokiness. Topped with layers of melted American cheese and served on a buttery, toasted bun, these juicy gems are everything you want from a burger… and more.


About the cut: Ground venison is extremely lean, which can be tricky when making burgers. Using a mix of 80% venison and 20% pork belly enhances the flavor of patties while adding just the right amount of fat to create a deliciously juicy and tender burger.


This recipe was created by our partner, Allie D’Andrea from Source of Smoke, who made the dish on our Rambler Tabletop Charcoal Grill, but you can make it on your grill or smoker

4 Servings
Tags: Rambler Tabletop Charcoal Grill Rambler Tabletop Charcoal Grill Venison Burgers Venison Burgers Smoked Burgers Smoked Burgers

Ingredients

Venison Burgers
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Kosher salt
  • 1 pound venison with 20% uncured pork belly, ground
  • > butter, as needed
  • 4 hamburger buns
  • 8 slices American cheese
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Preparation

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Step 1 Of 12
1. Fill 1/2 of the charcoal basket with briquettes and preheat the grill.
2. In a small bowl, combine the garlic powder, onion powder, mustard powder, oregano, black pepper and Kosher salt.
3. In a large bowl, combine the venison and seasoning mixture, setting aside 1 tablespoon for later.
4. Using your hands, form 4 equally-sized burger patties.
5. Flatten the burger patties until they’re a bit wider than the buns. Set aside until the meat reaches room temperature.
6. On the hot side of the grill, place burgers directly on the rack. Sear for 2 minutes on each side.
7. Move the burgers to the cold side of the grill. Top with cheese.
8. Close the lid and cook with indirect heat for 5 to 6 minutes on each side, until the internal temperature reaches 150°F.
Hot TipInstant-read thermometers are an easy, accurate to track internal temperature while grilling.
9. Remove from heat and let the burgers rest for 10 minutes.
10. In a small bowl combine 1 stick of butter and the remaining seasonings
11. Butter the buns with the mixture and toast over indirect heat for 1 to 2 minutes.
Hot TipLower the charcoal basket during this step to prevent burning.
12. Plate the burgers, garnish with your favorite toppings and serve.
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