The Burger That Proves Venison Ain’t Just for Chili
When Store-Bought Meat Just Won’t Cut It
You ever take a bite of one of those flat, lifeless grocery-store burgers and think, what even is this? That’s exactly why I started grinding up my own deer meat. It’s clean, rich, and honest, none of that fake-flavor nonsense they pump into beef these days.
My Backwoods Brioche Deer Burgers are proof you can make something gourmet right from the homestead skillet. It’s the kind of meal that brings the whole house running when the smell hits the kitchen.
The Secret Sauce (Literally)
Venison’s lean, so if you don’t season it right, it’ll dry out faster than a summer pond. The magic combo? Heinz 57 + Worcestershire + panko. It adds depth, tang, and moisture while keeping that wild flavor front and center.
The Badia Complete seasoning ties it all together, just enough herbs and salt to make your taste buds light up.
Cast Iron = Flavor Heaven
I cook these in my old cast-iron skillet with a splash of oil. You hear that sizzle, smell that rich meat caramelizing, that’s when you know dinner’s about to hit hard. Flip once, don’t overwork them, and always toast those brioche buns in the leftover juices.
It’s the difference between a good burger and a damn that’s good burger.
Serve It Southern-Style
Keep it simple: lettuce, tomato, pickle, maybe some avocado slices if you want to add some extra flavor. Stack it high, grab a napkin, and forget the fancy plates, this is backyard eating done right.
Backwoods Brioche Deer Burgers
Equipment
- 1 patty press
- 1 Large Skillet
- 1 mixing bowl
Ingredients
- 2 lbs fresh ground deer meat
- 1 cup panko bread crumbs
- 1 egg
- ¼ cup Heinz 57 steak sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Badia Complete seasoning
- ¼ tablespoon coarse sea salt
- ½ teaspoon black pepper
- Oil for skillet (coconut or olive oil works great)
- Nature’s Own brioche-style burger buns
- Toppings: lettuce, tomato, pickle, avocado, mayo, mustard, ketchup
Instructions
- Mix it up right. In a big bowl, combine venison, panko, egg, Heinz 57, Worcestershire, and all seasonings. Work it with your hands until everything’s blended smooth.
- Form your patties. Roll meat into even-sized balls and flatten using a patty press or your palms.
- Oil and heat the skillet. Add a light coat of oil and bring to medium-high heat. Deer meat’s lean, so don’t skip the oil.
- Cook to perfection. Fry patties until browned on both sides and cooked through — usually about 5–7 minutes per side depending on thickness.
- Build your burger. Stack on brioche buns with toppings of choice. I like classic mayo, mustard, and ketchup — but you do you.
Notes
Tips
- Chill patties 10 minutes before cooking for better shape.
- Toast buns in the same skillet for extra flavor.
- Add cheese if you’re feeling fancy — pepper jack or Swiss works great.
