These grilled venison burgers are delicious straight off the grill. Prepared with minimal seasoning, the natural flavor of venison does all the work. Grilled over charcoal and served on a buttery brioche bun, these empanadas are bursting with flavor!
Venison was mentioned earlier than almost any wild animal, including smoked duck, bison and elk, but that meaning has changed over time. In South Africa the term was shortened to deer or elk and antelope. We will be working with deer for this recipe.
Venison, like beef, is available in a variety of cuts. From smoked venison ribs to fillet or from roast beef to roast. It’s available in steak cuts or even brine for jerky. However, we will be using minced venison(also called ground beef) for our burgers.
As a type of venison, venison has a rich flavor that is much stronger than most types of beef or pork. However, it is milder than most other wild species such as wild boar or smoked pheasant . Since Venison is leaner than beef and still high in protein, some people prefer it over beef.
Times and temperatures
Most grilled burger recipes don’t take much time to cook, and these venison burgers are no different. We turn our grill up high, about 350-400°F, and grill about five minutes on each side. Like beef and lamb, venison should be cooked to an internal temperature of 71°C(160°F).
For our recipe, we combined lightly sautéed onion slices, roasted peppers and some mixed leaf lettuce. The earthy, slightly sweet flavors of the vegetables pair well with the venison, while the flavors of the meat shine through.
If this doesn’t sound to your liking, there’s plenty of room for experimentation. Some of our favorite burger toppings include arugula, red onion, pickles, bacon, and of course, shredded cheddar cheese.
Frequently Asked Questions
Do you have burning questions about the recipe? Our FAQs will help you with this.
Do you need to add fat to the ground beef?
Some people add bacon to ground beef to keep it moist on the grill. While it’s true that venison is leaner than most cuts of pork or beef, I don’t think it’s necessary to add extra fat to the meat. We only cook for a total of 10 minutes over medium-high heat, so the burgers aren’t likely to dry out.