Venison Burgers with Fry Sauce
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Summer is here and that means it is burger season at our house. Whether I’m cooking with ground venison or beef, this recipe for Venison Burgers with Fry Sauce is a winner. It’s easy to make and adding the homemade fry sauce takes it to the next level that will make your family smile with satisfaction.
My husband prefers burgers made with ground beef, but this past winter, he and my three sons-in-law filled our freezer with a lot of venison. So in turn, I’ve been making lots of venison burgers–which I really enjoy.
(Post modified with new photos on 6/27/22.)
Yes, burgers have the additional fat that is missing in the lean meat from deer or elk. But there is an added wildness in venison that gives burgers a very nice flavor. And I’m not talking about that often frowned upon gaminess. I’m referring to good flavor.
None-the-less, this recipe will work with either ground venison or ground beef. Your freezer. Your choice.
Ingredients to Make Venison Burgers with Fry Sauce
(See full recipe in its entirety at the bottom of this post.)
- ground venison (or ground beef 80-20)
- seasoned salt
- onion powder
- garlic powder
- freshly ground black pepper
- olive oil
- Vidalia onion
- Havarti Cheese
- dill pickles, optional
- hamburger buns (See my Homemade Recipe Here.)
Fry Sauce
- ketchup
- mayonnaise
- Dijon mustard
- red wine vinegar
- smoked paprika
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Using a sharp knife and cutting board, slice the onion.
Form the ground venison into 4-6 patties, depending on how big you want the burgers.
Heat a large cast iron skillet on medium-high heat and pour 1-2 tablespoons of olive oil on the skillet. This added oil is especially helpful when cooking venison, which tends to be very lean. If using ground beef, you may opt to omit the oil.
Cook the burgers 4-8 minutes on each side, until they’ve reached the preferred doneness that you desire.
To test for rareness, use a digital thermometer and the following guide to rareness: Rare burgers – 130°; Medium-rare burgers – 140°F; Medium burgers – 150°F; Well-done burgers, 165+ °F
If you’d prefer to grill the burgers, cook on a heated grill for 8-14 minutes, depending on the level of doneness you prefer.
When done, remove the skillet from heat and place cheese slices on the burgers. Allow to melt for a few minutes. Place burgers on a platter to keep warm until ready to serve. Cover with tented aluminum foil if more than 10 minutes.
Prepare the Fry Sauce
While the burgers are cooking, prepare the fry sauce. In a small bowl, combine ketchup, mayonnaise, Dijon mustard, red wine vinegar, and smoked paprika. Mix well to combine.
If you don’t have smoked paprika in your pantry, you may substitute plain paprika for it. However, I highly recommend buying some smoked paprika for your cupboard. It is delicious and used in the right recipe will take it to a whole new level!
Cook the Onions
There is something to be said for cooked onions on a burger. Yes, it takes a little extra time, but sometimes those extra minutes are simply necessary. The same can be said for grilling the bottom of the buns with a little butter. Time well spent, with an end-result that is well appreciated.
To cook the onions, place sliced onions on the same hot skillet that you cooked the burgers. Add some olive oil to the pan. Stir and saute on medium-low for 4-6 minutes, depending on how tender you like your onions.
Assemble the Burgers
When ready to serve, assemble the burgers on buns (grilled or not) with the sauted onions. Top with dill pickles, if desired. Generously spoon fry sauce over burgers and use any extra sauce for French Fries.
If you’re feeling especially motivated, try making my homemade Sourdough Whole Wheat Hamburger Buns for this recipe. They are so delicious, and again, well worth the extra effort.
See more Venison Recipes Here. Browse Sandwiches Here.
Venison Burgers with Fry Sauce
Equipment
Ingredients
- 1.5 pounds ground venison or ground beef 80-20
- 2 teaspoons seasoned salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large Vidalia onion sliced
- 6 slices Havarti Cheese
Fry Sauce
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1/2 teaspoon smoked paprika
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table. Using a sharp knife and cutting board, slice the onion.
- Form the ground venison into 4-6 patties, depending on how big you want the burgers.
- Heat a large cast iron skillet on medium-high heat and pour 1-2 tablespoons of olive oil on the skillet. This added oil is especially helpful when cooking venison, which tends to be very lean. If using ground beef, you may opt to omit the oil.
- Cook the burgers 4-8 minutes on each side, until they've reached the preferred doneness that you desire.
- If you'd prefer to grill the burgers, cook on a heated grill for 8-14 minutes, depending on the level of doneness you prefer.
- To test for rareness, use a digital thermometer and the following guide to rareness: Rare burgers - 130°; Medium-rare burgers - 140°F; Medium burgers - 150°F; Well-done burgers, 165+ °F
- When done, remove the skillet from heat and place cheese slices on the burgers. Allow to melt for a few minutes. Place burgers on a platter to keep warm until ready to serve. Cover with tented aluminum foil if more than 10 minutes.
Prepare the Fry Sauce
- While the burgers are cooking, prepare the fry sauce. In a small bowl, combine ketchup, mayonnaise, Dijon mustard, red wine vinegar, and smoked paprika. Mix well to combine.
Cook the Onions
- To cook the onions, place sliced onions on the same hot skillet that you cooked the burgers. Add some olive oil to the pan. Stir and saute on medium-low for 4-6 minutes, depending on how tender you like your onions.
Assemble the Burgers
- When ready to serve, assemble the burgers on buns (grilled or not) with the sauted onions. Top with dill pickles, if desired. Generously spoon fry sauce over burgers and use any extra sauce for French Fries. Makes 4-6 burgers.
Notes
Nutrition