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Ground venison burger recipe with melted cheese, pickles, and crispy fried onions on a sesame bun

Ground Venison Burger with Homemade Buns

uicy, flavorful venison burger patties paired with soft homemade bread machine buns — a leaner, tastier twist on the classic burger.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Patties:
  • 2 lbs 907 g ground venison
  • 8 oz 227 g ground pork fat, or 4 tbsp (57 g) grated frozen butter
  • 1 large egg lightly beaten (about 50 g)
  • 1/3 cup 40 g breadcrumbs or cracker crumbs
  • 2 tbsp 30 ml Worcestershire sauce
  • 2 tsp 6 g garlic powder
  • 2 tsp 6 g onion powder
  • 1 tsp 3 g smoked paprika
  • 1 tsp 5 g kosher salt, added just before cooking
  • 1/2 tsp 1 g black pepper, freshly ground
  • 1 tsp 5 ml balsamic vinegar (optional)
  • For the Homemade Buns Bread Machine:
  • 1 cup 237 ml warm water
  • 1/2 cup 118 ml warm milk
  • 1 large egg 50 g
  • 4 tbsp 57 g unsalted butter, softened
  • 2 tbsp 25 g granulated sugar
  • 1 1/2 tsp 9 g salt
  • 3 1/2 cups 420 g bread flour
  • 2 1/4 tsp 7 g bread machine yeast
  • For Assembly:
  • Cheese slices cheddar, pepper jack, or Swiss
  • Lettuce tomato slices, pickles
  • Caramelized onions optional
  • Condiments of choice

Method
 

  1. Make the Buns:
  2. Add warm water, milk, egg, softened butter, sugar, salt, bread flour, and yeast to the bread machine pan in that order. Select the dough cycle and run until complete (about 1.5 hours).
  3. Turn dough onto a floured surface. Divide into 8 equal portions (100–110 g each). Shape into smooth balls, then flatten into 3.5–4 inch (9–10 cm) discs. Place on a parchment-lined baking sheet.
  4. Cover and let rise in a warm spot for 45–60 minutes, until puffed.
  5. Preheat oven to 375°F (190°C). Brush buns with beaten egg or milk, sprinkle with sesame seeds if desired.
  6. Bake for 15–18 minutes until golden brown. Cool on a wire rack.
  7. Make the Patties:
  8. In a large bowl, combine ground venison, pork fat or grated butter, egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, paprika, pepper, and balsamic vinegar. Mix gently until just combined — do not overmix.
  9. Divide mixture into 6–8 portions (4–5 oz or 113–142 g each). Shape into patties about 3/4 inch (2 cm) thick, slightly wider than the buns. Press a shallow thumbprint into the center of each.
  10. Chill patties on a tray for at least 30 minutes (up to 2 hours).
  11. Season both sides with salt right before cooking.
  12. Cook:
  13. Preheat a grill to medium-high (375–400°F / 190–204°C) or heat a lightly oiled cast-iron skillet over medium heat.
  14. Cook patties 4–5 minutes per side for medium doneness (internal temp 160°F / 71°C). Add cheese in the last minute if using. Avoid pressing the patties.
  15. Rest cooked patties 3–5 minutes under loose foil.
  16. Toast buns lightly, then assemble burgers with toppings of choice. Serve warm.

Notes

  • Substitute 100% venison without added fat, but expect leaner results — increase binders slightly.
  • No bread machine? Knead dough by hand or stand mixer for 8–10 minutes, then follow the same rise and bake steps.
  • Store uncooked patties refrigerated up to 2 days, or freeze up to 3 months.
  • Store cooked patties refrigerated 3–4 days; reheat gently with a splash of broth.
  • Store buns at room temperature 2–3 days, or freeze up to 2 months.