Backwoods Brioche Deer Burgers
Juicy, rustic Backwoods Brioche Deer Burgers made with fresh venison, Heinz 57, and panko crumbs. A Southern skillet classic with big flavor and zero fluff.
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.