Cast-Iron Venison Burger Recipe

5 from 3 votes

Seasoned Juicy Venison Burgers with Spicy Fry Sauce

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: American

Servings: burgers

Calories: 258kcal

Whisk Fry Sauce and Tabasco until combined. Set aside until needed. You'll use some on the burger and the rest to dip fries into. If you're not serving fries with your burgers, make less sauce.

Microwave wine and cherries for 15 seconds to help the cherries soften. Set the cherries aside while you grind the elk or deer meat (if needed). Add cherries, wine, bacon, minced onions, garlic, and sage to a food processor. Pulse until you have a paste.
Add paste mixture to ground venison along with salt, pepper, paprika, bread crumbs, and egg. Mix with your hands until combined. Do not overwork the mixture.
Form the meat into 4 patties either free-hand or using a hamburger press.
Form a dent in the center of each patty and fry in a hot cast-iron skillet for 3 to 4 minutes per side, depending on how well you like your burger cooked. Top with a slice of your favorite cheese during the last minute of cooking. Grill buns in the same pan.
Serve the venison burger with sliced onions, tomatoes, pickles, lettuce, and spicy fry sauce.

When cooking the burger refrain from pressing down on the patties and releasing the juices, which will dry out the burger.
This Venison Burger Recipe is also great on the grill!
Instead of mixing bacon into the raw burger, you can add some butter or olive oil, for a healthier option.
To make a Bacon Venison Burger, fry two additional slices of bacon per burger. Top each burger with two crispy slices of bacon before serving.
Place square pieces of wax paper between uncooked burger patties and store in freezer Ziplock bags before freezing.
There is no need to defrost frozen venison burger patties before cooking them.
Caramelized onions and sautéed mushrooms pair well with venison burgers.
Store leftover patties in airtight container for up to 4 days.