Venison Bacon Burgers: A Hunter’s Delight

The smell of woodsmoke and sizzling bacon always brings me back to crisp autumn days spent with family during hunting season. My grandfather, a seasoned hunter and even better cook, would always reward our efforts with the most incredible venison burgers, loaded with crispy bacon. We’d gather around a crackling fire, the aroma of grilled meat filling the air, and devour these flavorful patties. It wasn’t just a meal; it was a celebration of tradition and togetherness, a memory etched forever in my culinary heart.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 6 burgers
• Dietary Type: Varies (Can be Gluten Free w/ gluten free buns)

Ingredients

• 6 slices bacon
• 1 teaspoon minced garlic
• 2 shallots, minced
• 2 lbs ground venison
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• 1 egg, beaten
• 6 hamburger buns
• Salt and pepper to taste
• Optional: Olive oil or butter for buns
• Optional: Cheese, grilled onions, other condiments and toppings of your choice

Equipment Needed

• Large skillet
• Large mixing bowl
• Outdoor grill

Instructions

1. Begin by preparing the bacon. Cook the 6 slices of bacon in a large skillet over medium heat. Continue cooking until the bacon is brown and crispy, rendering its delicious fat.
2. Once the bacon is perfectly crispy, carefully remove it from the skillet. Pour off the bacon drippings, but be sure to reserve a small amount (about a tablespoon or two) in the skillet for the next step. Crumble the cooked bacon and place it in a large mixing bowl to cool slightly.
3. Using the reserved bacon drippings in the skillet, sauté the 1 teaspoon of minced garlic and the 2 minced shallots over medium heat. Sauté until they are softened and fragrant, usually about 3-5 minutes. Be careful not to burn the garlic.
4. Add the sautéed garlic and shallots to the bowl containing the crumbled bacon. Allow this mixture to cool slightly as well. This step is important to prevent the heat from cooking the egg in the next step.
5. Once the bacon, garlic, and shallot mixture has cooled enough to handle, add the 2 lbs of ground venison, 1 tablespoon of Worcestershire sauce, 1 tablespoon of chopped fresh parsley, salt, and pepper to taste, and 1 beaten egg to the bowl.
6. Gently but thoroughly combine all the ingredients until they are evenly distributed throughout the venison. Be careful not to overmix, as this can result in tough burgers.
7. Cover the mixing bowl and refrigerate the mixture for about 20 minutes. This chilling period will help the patties hold their shape better during grilling and allows the flavors to meld together.
8. While the venison mixture is chilling, preheat your outdoor grill to medium-high heat. Ensure the grill grates are clean to prevent sticking.
9. Remove the chilled venison mixture from the refrigerator. Divide the mixture into 6 equal portions and shape each portion into a patty. Remember that these will be fairly large patties.
10. Place the venison patties on the preheated grill. Grill for approximately 5-7 minutes per side, or until they reach your desired level of doneness. Use a meat thermometer to ensure they reach a safe internal temperature. Venison is best served medium to medium-well, as overcooking can make it dry.
11. While the burgers are grilling, prepare your hamburger buns. Optionally, brush the insides of the buns with a little olive oil or melted butter and grill them lightly on the grill for a toasty flavor.
12. Once the venison burgers are cooked to your liking, remove them from the grill and place them on the prepared hamburger buns.
13. Serve immediately with your desired condiments and toppings. Grilled or sautéed onions pair exceptionally well with these burgers. Consider offering a condiment bar with a variety of options for your guests to choose from.

Expert Tips & Tricks

• Bacon Fat is Your Friend: Don’t discard all the bacon fat. A little bit adds incredible flavor to the garlic and shallots.
• Don’t Overmix: Overmixing the venison will result in a tough burger. Mix gently until just combined.
• Chill Out: Chilling the mixture before grilling helps the patties hold their shape and prevents them from crumbling.
• Temperature is Key: Use a meat thermometer to ensure the venison reaches a safe internal temperature of 160°F (71°C) for medium.
• Bun Prep: Toasting the buns adds a nice textural contrast and prevents them from getting soggy.
• Add a binder: If your burgers are falling apart, add a bit of breadcrumbs to the mix.

Serving & Storage Suggestions

Serve these Venison Bacon Burgers immediately for the best flavor and texture. Set up a burger bar with various toppings like cheese, lettuce, tomato, onions, pickles, and your favorite condiments. Grilled or sautéed onions are particularly delicious with the venison.

Leftover cooked burgers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a skillet over medium heat, in the oven at 350°F (175°C), or in the microwave. You can also freeze cooked burgers for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer bag or container. Thaw in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	481.2 kcal	N/A
Calories from Fat	213 g	44%
Total Fat	23.7 g	36%
Saturated Fat	9.2 g	46%
Cholesterol	171.7 mg	57%
Sodium	549 mg	22%
Total Carbohydrate	23.3 g	7%
Dietary Fiber	0.9 g	3%
Sugars	3 g	12%
Protein	40.9 g	81%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Ground Beef: If venison isn’t available, you can substitute with ground beef.
• Turkey or Chicken: For a leaner option, try ground turkey or chicken.
• Gluten-Free: Use gluten-free hamburger buns for a gluten-free version.
• Spice It Up: Add a pinch of cayenne pepper or some chopped jalapeños to the venison mixture for a spicy kick.
• Cheese Variations: Experiment with different cheeses like cheddar, Swiss, provolone, or pepper jack.
• Bacon Alternatives: For a healthier alternative, use turkey bacon or skip the bacon altogether.
• Vegetarian Option: Try using plant-based ground meat substitutes to create a vegetarian version.

FAQs (Frequently Asked Questions)

**Q: Can I make the *venison* mixture ahead of time?**
A: Absolutely! Prepare the mixture up to 24 hours in advance and store it in the refrigerator. This allows the flavors to meld even more.

**Q: What is the best way to cook the *burgers* if I don’t have a grill?**
A: You can cook the burgers in a skillet over medium heat or bake them in the oven at 375°F (190°C) for about 20-25 minutes.

**Q: How do I prevent the *burgers* from drying out?**
A: Avoid overcooking them. Use a meat thermometer to ensure they reach the desired internal temperature and don’t press down on the burgers while they are cooking.

**Q: Can I add other seasonings to the *venison* mixture?**
A: Yes, feel free to experiment with your favorite herbs and spices. Some good options include garlic powder, onion powder, smoked paprika, and cumin.

**Q: What are some good side dishes to serve with these **burgers?
A: Classic sides like fries, coleslaw, potato salad, and corn on the cob are always a hit. You could also try roasted vegetables or a simple green salad.

Final Thoughts

These Venison Bacon Burgers are more than just a meal; they’re a celebration of flavor and tradition. The rich, slightly gamey taste of the venison, combined with the smoky crispness of the bacon, creates an unforgettable culinary experience. I encourage you to try this recipe and create your own memories around the grill. Don’t be afraid to experiment with different toppings and condiments to personalize your burgers. Enjoy the process, savor the flavors, and share your creations with those you love. Happy grilling!