Jane is a huge fan of venison and so are her sons. You can check out the slider recipe as well but when it comes to venison her boys prefer a nice juicy burger!
Total Time
40 mins
Prepare Time
30 mins
Cook Time
10 mins
Recipe Servings
6 Patties
Ingredients of Venison Bacon Burger
6 slices Bacon, minced
1 small Onion or 2 shallots finely chopped
2 Garlic Cloves, minced (2 tsps)
2 lbs Ground venison
1 T Worcestershire Sauce
1 Tbsp Fresh Parsley, chopped
1 Egg, beaten to mix
Salt/Pepper to taste
How to Make Venison Bacon Burger
In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Retain all the excess grease from the bacon to add to the venison meat when cooled. Venison is extremely lean and needs all that extra fat so it doesn’t come out dry. Cook onion in 2 Tbsp of bacon fat until translucent or caramelized, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon, if you didn’t cut it before cooking, when cool enough to handle.
In a large bowl combine ingredients and mix well. Form into 6 burger patties. Refrigerate for 20 minutes if cooking them. If freezing put patties between parchment paper and cover with plastic wrap or put in a freezer bag to store in freezer.
Preheat an outdoor grill for medium-high heat. Cook burgers for about 7-10 minutes for medium rare to well, turning once halfway through. Serve burgers on a quality bun with all the fixings.