One word YUM!!! I'm not a huge fan of venison but I now know what to do with my freezer full. Not gamey at all! Thank you-can't wait to make a big batch to freeze.
I really enjoyed these burgers. The taste was great, I think it was the dry mustard. When I went to make them I didn't have any onions, but they still tasted good. The big shocker was picky eater son, ate the whole thing! That speaks for itself! Thanks for the terrific recipe.
OMG! These are the best venison burgers I have ever tasted. I added some minced garlic to the recipe, just because I love it so much. I make large batches of these and freeze them so that when the craving hits I have them on hand (and yes, I do crave them from time to time).
I've never made venison burgers before, chose this recipe. Had to make a few modifications (i.e. real egg whites, etc.) that were minor due to items on hand. Turned out great. Cooked on the charcoal grill. A little overdone, but that's the cook, not the recipe! My son loved the burger and that's enough proof for me. Thank you, will make again for sure.
i used real egg and cooked them both from the udefrosted and frozen state on the GRILL on LOW and they turned out fabulous! Everyone loved them! so great to have a good venison burger recipe that doesn't crumble and fall apart!
Modified this recipe to lessen the meatloaf association and turned out excellent. Made 25 2.5 oz. mini-burgers from 4 lbs. ground deer (buck). 25 - 2.5oz. burgers Â· 4 lbs lean ground venison Â· 4 eggs â€“ 1 egg per lb of deer Â· 6 tablespoons 2% milk â€“ 2/3 tablespoons per lb of deer Â· 6 tablespoons water - 2/3 tablespoons per lb of deer Â· 1 1/3 cup breadcrumb â€“ 1/3 per lb of deer Â· 1 cup finely chopped onion (only had one cup could use more) Â· 3/4 teaspoon salt â€“ 1/5.3 teaspoon per lb of deer (good luck with that, ha) Â· 3/4 teaspoon black pepper â€“ 1/5.3 teaspoon per lb of deer Â· 1 teaspoon dry mustard â€“ Â¼ teaspoon per lb of deer Â· 1/2 teaspoon parsley â€“ 1/8 teaspoon per lb of deer Follow mixing instructions. Slightly froze patties(about 1 hour) to ease transfer to grill. Cooked ~5mins per side (medium well to well but very juicy). Moved to low flame and added grilled onion and/or sliced JalapeÃ±o peppers and covered with cheese of choice. Melt cheese and serve. Thanks for the starter recipe and all the reviews, they really helped.
These hamburgers were juicy and delicious. The patties held together beautifully and everyone loved them. I've tried other recipes and none have come close. I was in a rush and used onion powder and a real egg because that's what I had. I also used 2 lbs. of meat because of all the boys I have to feed, I did not increase the other ingredients. I cooked them in a cast iron skillet with butter. I'm saving this recipe!
not sure what some people seem to be expecting that they would be so high-handed as to leave a lowly 3 star rating...someone gifted me some ground venison & this recipe was the perfect fit! Thanks for sharing!
These were good, but I agree, more of a meatloaf type flavor than we were looking for in a burger. I think you could kick this up with the addition of some Tony's to get more of the flavor we were after.
This recipe inspired me to start using all the ground venison my mother-in-law has given me. To accomodate my husband's allergies, I omitted the powdered milk and used a few egg yolks in place of the egg substitute. The burgers had just the right consistency and a nice flavor.