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55 Minutes

Serves 4-5

Difficulty: Intermediate

Turning your venison ground into burgers is a solid dinner plan. Smother them in caramelized onions and bacon and youʻve got yourself a hit! In her latest recipe, Jordan Cabatic goes over some fool-proof techniques to guarantee patty perfection.

  • 1 1/2 lbs ground venison
  • 1 Tbsp Worcerstershire sauce
  • 2 Tbsp butter, melted
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp smoked (or regular) paprika
  • 2 tsp parsley
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • Caramelized Onions (see Ingredients below)
STEP 1: Starting with a large cold pan, place chopped bacon in pan and turn on stove to medium heat. Once pan has come to temperature, move bacon around to avoid burning and allow to cook until slightly crispy.
STEP 2: Next, remove bacon from pan and place on paper-towel-lined plate. Pour out remainder of grease, reserving about 2 Tbsp for venison patties. Wipe out pan.
STEP 3: In the same pan, on medium heat, add 1 Tbsp of butter and a generous drizzle of olive oil. Once butter is melted, add onions and stir, coating in butter and oil. Spread onions out evenly and let cook, stirring occasionally. After about 10 minutes, sprinkle salt and turn heat to medium low. Place lid on pan and cook for another 20 minutes, stirring every few minutes.
STEP 4: While onions are cooking, start prepping your patties. In a large bowl, add ground venison. Evenly pour in Worcestershire sauce, adding garlic powder and onion powder, smoked paprika, parsley, salt and pepper. Mix until well combined. Divide the meat mixture evenly and shape into patties. Set aside.
STEP 5: Place large skillet over medium heat. Once skillet is heated, drizzle reserved bacon grease. Lightly season patties with salt and pepper.
STEP 6: Form a dent in the center of each patty and place in skillet. Be sure not to overcrowd the pan. Using a basting brush, continuously baste both side of each patty during cooking process. Cook for about 4-5 min of each side (internal temp of about 160°).
STEP 7: (Optional) Add sliced cheese, preferably Gruyere, about 1 minute before removing burgers from skillet.
STEP 8: Butter and toast buns. Begin building your burgers with your favorite toppings! Enjoy!
  • 7-8 slices of thick cut bacon, chopped into small pieces
  • 2 sweet onions, thinly sliced
  • 1 garlic clove, finely minced
  • 1 Tbsp butter
  • Olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 Tbsp Worcestershire sauce
  • 1/2 tsp red pepper flakes
  • Salt and pepper
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