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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

Grilled Venison Burgers

Kathleen Phillips | GritsAndGouda.com
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.
Prep Time 20 mins
Cook Time 12 mins
Course Main Course
Cuisine American
Servings 6 servings


  • 1 pound ground venison (deer meat)
  • 1 pound ground beef 80/20
  • 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 if they don't fall apart on you.
  • 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.
Keyword deer meat, grilled, hamburger dills, venison