Venison burgers are made similarly to beef burgers, by forming ground meat into patties that are then grilled, fried or baked. The main difference from beef burgers is that most experts recommend the addition of pork fat to venison burgers.
To make a venison burger, first buy ground venison, or grind your own. Grinding your own meat provides complete control over meat texture but is not strictly necessary. Gently mix together the venison with approximately 20 percent pork fat. Venison is a lean meat and could produce a very dry burger without the added fat. Roll the meat mixture into loose patties ready for cooking, and add salt and pepper to each side of the patty to taste.
You can cook venison burgers in various ways, including in fry pans, in the oven or on the grill. Most people agree that venison burgers taste best cooked over wood and charcoal barbecues, or gas barbecues with a wood-chip smoker box. Cook burger patties at medium-high heat for approximately seven minutes per side, until they are cooked through. Place the cooked burger patty on a preheated bun, and add condiments and toppings, such as cheese, tomatoes, lettuce and pickles.
To make the venison burger without pork fat, add bacon trimmings instead. Don't add any extra salt when using bacon trimmings, as bacon is very salty. For a burger that holds together better, add a small amount of egg or breadcrumbs to the burger mixture.