Venison Burger Recipe
merlot cheese, pickled fern, onions, lettuce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Venison Patties
Merlot Cheese & Toppings
Method
Venison Patties
- 1
Mix and form
In a large bowl, combine ground venison and ground pork (or fat). Add breadcrumbs, egg, Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep the patties tender. Divide mixture into 2 equal portions and shape each into a patty about 3/4-inch thick and slightly wider than the bun. Make a shallow thumb indentation in the center of each patty to help prevent puffing during cooking.
- 2
Cook patties
Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering, add the patties. Cook without moving until a brown crust forms, about 3–4 minutes. Flip and cook the second side 3 minutes for medium-rare to medium (internal temp ~130–140°F / 54–60°C). In the last 1 minute of cooking, place the Merlot cheese evenly on top of each patty, cover the pan briefly (or add a lid) to melt the cheese. Remove patties and let rest 3 minutes.
Merlot Cheese & Toppings
- 3
Prepare pickled ferns
If using store-bought pickled fiddleheads/ferns, drain them well in a sieve and pat lightly with paper towel. If jarred with large pieces, slice any very long pieces into shorter lengths for easy sandwich assembly. Reserve 2–3 tablespoons of the pickle liquid if you want to thin the mayo for extra tang (optional).
- 4
Caramelize onions
Thinly slice 1/2 red onion. In a small skillet over medium heat, melt 1 tablespoon butter. Add the sliced onion, a pinch of salt, and 1 teaspoon brown sugar. Cook, stirring occasionally, until the onion is softened and lightly caramelized, about 6–8 minutes. Remove from heat and set aside.
- 5
Toast buns and assemble sauce
Split the burger buns and toast cut sides in a dry pan or toaster until lightly golden, about 1–2 minutes. In a small bowl, mix mayonnaise and Dijon mustard (and 1–2 teaspoons reserved pickle liquid if using) to make a simple tangy spread. Spread about 1 tablespoon of the mayo-mustard on each bun bottom and top.
- 6
Assemble burgers
Place a lettuce leaf or small pile of baby lettuce on the bun bottom. Set the rested venison patty with melted Merlot cheese on top of the lettuce. Add 2–3 tablespoons pickled ferns evenly over the cheese, then a portion of the caramelized onions. Cap with the bun top. Serve immediately.