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Grilled burger on a pretzel bun with a tomato, green lettuce, pink sauce on a white plate and onion rings peeking in the right side
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Grilled Venison Burgers

Everyone loves a burger! I'll show you how to make Grilled Venison (Deer Meat) Burgers with all my tips and tricks for a juicy, flavorful burger that sticks together on the grill.
Course Main Course
Cuisine American
Keyword deer meat, grilled, hamburger dills, venison
Prep Time 20 minutes
Cook Time 12 minutes
Servings 6 servings
Author Kathleen Phillips | GritsAndGouda.com
Cost 12


  • 1 pound ground venison (deer meat)
  • 1 pound ground beef 70/30 %
  • 1 tablespoon mesquite seasoning I used McCormick
  • 1 tablespoon Moore's marinade or Dales seasoning
  • 1 teaspoon salt


  • I always drain the ground venison in a colander first. Most of the strong "earthy" or gamey taste from venison is in the blood so this helps.
    I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. That adds too much water to the meat which results in steaming the burgers and will fall apart.
  • Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Being careful not to overwork the mixture, mix it together with your hands. (Gloves work well for easy cleanup.)
  • Shape the mixture into six 4 1/2-inch patties. They will plump up and fit the buns fine.
    Tip: To help prevent any burger from rising up in the center, press your thumb into the center about halfway down. This keeps the burgers flat.
  • Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees)
    Carefully lift the patties with a wide, heat resistant spatula onto lightly oiled grill grates, one at a time.
    Cook about 5 to 6 minutes on each side or until done. What is done? For food safety reasons, ground meat of any kind should be cooked to at least 160 degrees but I know many people like to cook it less.