Spray a baking sheet with non-stick spray. We used a hand meat grinder for years to make our venison burger.

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Onions very finely chopped.

How to make venison burgers. We eventually purchased an inexpensive 575 watt LEM electric grinderI have also used a Maverick 5501 Meat Grinder. Combine all the burger ingredients in a large bowl and mix together with your hands or with a fork until all the ingredients are combined. Place in a greased 15x10x1-in.

Shape into eight patties. The more you handle the meat the tougher your burger will be. A few minor details will transform your venison burgers from good-enough to spectacular.

Preheat oven to 375F. Instead of adding fat to your ground venison use a binder and pan fry for a perfect burger. I like to grill my burgers on the top rack in my grill and on medium heat.

Turn those lesser cuts of deer meat into awesome venison hamburgers. Distribute the spices well but do not overmix or the burgers. Cook to the desired level of doneness.

If you like beef hamburgers you will love these venison burgers. Saute them in the leftover bacon grease. Venison makes a lean burger with a special touch.

Remove the burgers from the heat and cover them loosely with foil or a large bowl inverted over them. Once mixed to an uniform consistency make into patties. Grinding venison is easy if you have the right equipment.

Raw eggs are a top choice but I dont use them for burgers because I like them on the rarer side. Now that you have your patties made up it is time to grill. I lean towards dry binders like dried eggs or dried milk.

I like my venison burgers medium and my venison steaks medium rare. Ingredients 25lb cubbed venison meat 5 oz cubbed beef fat or more you can go up to 20 fat which is 8 oz 1 teaspoon salt 12 teaspoon black pepper 2-4 tablespoons of Montreal Steak Seasoning depending on taste 3 tablespoons of oil for frying Hamburger. Alternately you can pan-fry the venison burgers in the oil in a cast iron skillet over medium-high heat for about 5 to 6 minutes per side until the outsides are crispy and brown and the insides are still lightly pink.

Crumble venison and beef over mixture and mix well. Keep your hands moist. In a large bowl pull the meat apart into small chunks add salt or burger seasoning and with your fingers spread apart toss gently until loosely mixed.

Wholemeal sandwich bread soaked in 2 Tbsp milk or use 1. In a large bowl combine the oats milk onion egg and seasoned salt. There are many ingredients that can serve as binders.

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