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Venison Burger Recipe
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5 from 5 votes

How to Make Venison Burgers

Learning how to make venison burgers is not only simple and easy, grinding your own meat is more cost-effective than paying a butcher!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Servings: 1
Calories: 350kcal


  • 8 lbs venison trimmings
  • 2 lbs beef suet
  • salt and pepper


Grinding Venison Burgers

  • Ensure all cuts of venison are cubed small enough to fit into the grinder.
  • Place venison, fat, and grinder attachments into the freezer and freeze until the meat reaches approximately 34 degrees and is semi-firm.
  • Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution.

Forming patties

  • Gently pick up ⅓ pound of ground venison at a time and form into a ball, pressing only as hard as needed to get it to hold together.
  • Place the balled meat on wax paper, and add an additional piece of wax paper on top and firmly press down with a flat object (such as plate bottom) until the patty has flattened.


  • Dust burgers with salt and pepper and cook in skillet over medium-high heat.
  • Cook until the top of the burger begins to darken, and flip. Continue cooking until cooked to desired doneness.
  • Place on hamburger buns and serve with desired toppings.


This recipe can be scaled up and down as needed. The important thing is to maintain the 20% fat 80% meat ratio. You can get beef suet from your local butcher.
For more tips and secrets to crafting the perfect burger, check out my tutorial on How to Make Burger Patties Like a Restaurant!
My Bacon Blue Cheese Burger recipe is a perfect fit for venison burgers too!


Calories: 350kcal