Classic Venison Burgers
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
Ingredients
- 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