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Venison Burger Recipe

Venison Burger Recipe

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Make a lean, mean, mouthwatering venison burger (or several!) in the comfort of your own kitchen, enhanced with juicy Portobello mushrooms and sliced zucchini along with flavorful herbs and seasonings. A new way to enjoy an all-American classic!
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Yield: 4 large or 6 medium burgers

Venison Burger Recipe Instructions

Ingredients

  • 1 lb, ground venison meat
  • 1 tablespoon, chopped parsley
  • 2 chopped green onions
  • Salt and black pepper, to taste
  • 1 tablespoon, olive oil
  • 1 thin-sliced red onion
  • 2 tomatoes, sliced on the round
  • 1 large zucchini sliced into coins
  • 6 sliced Portobello mushrooms
  • 1/4 cup, mayonnaise
  • 1 handful, fresh parsley leaves
  • 4 or 6 Burger buns

Directions

  1. Mix the ground venison with half your parsley leaves and green onions before seasoning with salt and pepper
  2. Form 4-6 patties out of the mixture, cover them in foil or plastic, and freeze for 20 minutes.
  3. Add your olive oil to a large skillet and heat. Once hot, throw in the red onions, tomatoes, zucchini and mushrooms, stirring with a wooden spoon for around 5 minutes. Put them to one side, keeping them warm if possible.
  4. Remove the patties from the freezer, and heat your grill to medium-high. Place the burgers on the grill and cook for around 3-5 minutes. Flip and cook for another 3-5 minutes. To ensure the burger is well done, cook until its internal temperature reaches 160F.
  5. Mix the mayonnaise with your remaining parsley leaves, spread it on the buns and then place the venison burgers in the buns, topped with your warm veggies.

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