Venison Burgers

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Suggested Wine Pairing: Furvum Red Made in Amphorae

Serving size: 5


  • 1 1/2 pounds ground venison (can use ground beef if you can’t find venison)
  • 6 ounces bacon or pancetta, ground
  • Kosher salt and freshly ground black pepper
  • 4 large egg yolks
  • Dash Worcestershire sauce, or more to taste
  • 1 tablespoon olive oil
  • 4 to 6 slices white cheddar cheese
  • 4 to 6 burger buns, toasted or grilled
  • Coarsely ground mustard
  • mayonnaise
  • Sliced dill pickles (optional)
  • A handful arugula (optional)


1.Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat.

2.In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. The mixture will be sort of wet and sticky. Divide the mixture into 4 to 6 balls and gently shape each round into a 1 1/2-inch-thick patty.

3.Carefully brush the grill rack or skillet with a little oil.

4.Grill or sear the patties until well browned on one side, about 5 minutes. Flip and, if desired, place a slice of cheese on top of each patty, and then cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness.

5.Serve the burgers on buns with your desired combination of mustard, mayonnaise, pickles, and/or arugula.