This quick-start guide shows exactly how I make juicy, flavorful venison burgers. The three pillars are simple: choose the right meat-to-fat ratio, grind properly (double-grind), and rest the meat before cooking. Nail those, and the rest is easy.
If you’re new to processing deer meat, check out my guide for grinding venison at home. This will cover all the key details needed to get you grinding like a pro. And if you’re ready to jump straight into cooking, start with my family’s favorite venison burger recipe.
What you’ll learn
- Best meat-to-fat ratios for lean steakhouse patties vs. thin smash burgers
- Why a double grind matters (and which fats work best)
- How resting helps you get a great crust without dry, shrunken patties
1) Choose Your Meat-to-Fat Ratio
Venison is naturally lean, so your added fat (or lack of it) sets expectations for thickness and doneness.
Lean Burgers (100/0 to 90/10 venison:fat)
- Best for: thick patties (over ½-inch).
- Cook notes: Grill or pan-sear like a steakhouse burger. For juiciest results, pull on the rare–medium-rare side if you’re comfortable with that style and your sourcing/handling. If you prefer higher doneness, expect a firmer, drier texture. Use a heavy pan with a little oil or clarified butter to help with moisture.
- Avoid: thin patties with this ratio, thin + lean usually means dry and brittle.
Higher-Fat Burgers (about 85/15 to 75/25)
- Best for: thin patties (smash burgers) and the forgiving, juicy thick patties.
- Cook notes (thin): Hot griddle or cast iron, smash once, cook through. The added fat is your safety net for crisp edges without drying out.
- Cook notes (thick): You don’t need as much fat here; anything well over 25% can eat greasy.
Food-safety note: Standard guidance for ground meat is to cook to 160°F. Many wild-game cooks choose lower internal temps for certain burger styles made from carefully handled, freshly ground whole-muscle venison. Decide what you’re comfortable with and handle/clean gear meticulously.
2) Double-Grind for Even Fat and Better Browning
If a burger tastes juicier in some bites and dry in others, the fat wasn’t distributed evenly. Run your meat/fat mix through the grinder twice.
- Keep everything cold. Chill grinder parts and bowls; lightly freeze meat and fat cubes 20–30 minutes.
- Plates: One medium pass + one finer pass works great.
- Good fat options: Pork back fat (classic), beef tallow/suet, bacon (adds smoke), bear fat when available.
- Butter? You can use cold, cubed, grass-fed butter. Chill it hard first and work quickly so it doesn’t smear.
3) Form Gently, Then Rest Before Cooking
- Portions:
- Smash burgers: 3–4 oz balls
- Steakhouse patties: 6–8 oz, over ½-inch thick
- Forming: Don’t overwork. Lightly press and dimple the center of thick patties to reduce bulging.
- Room-temp rest: Let patties sit 15–20 minutes before cooking.
- This reduces shrinkage from cold-to-hot shock.
- It also helps you get a better crust. Ice-cold meat cools the pan and can create steam. This will prevent searing.
Quick Cooking Notes
For Thin Smash Burgers
- Surface: Screaming-hot cast iron or griddle
- Technique: Season, set ball down, press once with parchment or a smash tool, don’t mash repeatedly.
- Flip once: Finish with cheese if you like, stack for double-deckers.
For Thick “Steakhouse” Burgers
- Surface: hot grill or heavy pan with a touch of oil
- Sear hard, then finish to your target doneness. Rest a few minutes before serving.
Troubleshooting
- Dry/crumbly: Increase fat a bit, cook slightly less, or switch from the grill to a pan with a decent amount of cooking oil. Don’t overwork the mix. As a last resort, add one egg per pound of ground venison to help retain moisture and shape.
- Greasy: Fat ratio too high. Back it down toward 20%.
- Won’t brown: Meat/pan too cold or overcrowded. Preheat more and give space.
- Shrinks a lot: Patties were ice-cold; rest before cooking.
Other Ground Venison Recipes
After you make your deer burgers, check out my ground venison recipes guide or a few of my favorites, listed below.
If you use this 2025 guide on how to make venison burgers, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
