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.
Servings: 6 servings
Calories: 259kcal
Cost: 12
Ingredients
- 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
Instructions
- 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-round patties (one-third pound). 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.
Nutrition
Serving: 4ounces cooked meat patty | Calories: 259kcal