Venison Burger Recipe

Make marinade and mix

In a medium bowl combine red wine, minced garlic, Worcestershire sauce and 1/2 tsp of the salt. Stir to combine. Add the ground venison and ground pork to a large bowl, pour the red wine mixture over the meat, then add the chopped wild onions, remaining salt (2 1/2 tsp) and black pepper. Gently mix with your hands or a spoon just until evenly combined — avoid overworking the meat to keep burgers tender. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Form patties

Remove meat from refrigerator. Divide into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun (they will shrink while cooking). Use your thumb to make a shallow dimple in the center of each patty to discourage doming while cooking. Keep patties chilled until ready to cook.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add patties (do not crowd — cook in batches if necessary). Cook patties 3–4 minutes without moving to get a good sear.

Flip patties and immediately top each with a slice of Swiss cheese. Reduce heat to medium and cook another 3–4 minutes for medium (internal temperature ~140–145°F / 60–63°C). For well done, cook a minute or two longer. Remove cooked patties to a plate and tent with foil to rest 3–5 minutes.

While patties rest, spread softened butter on cut sides of potato buns and place them, cut-side down, in the same skillet over medium heat until lightly toasted and golden, about 1–2 minutes.

On the bottom bun place 1–2 lettuce leaves, then a tomato slice, a cooked venison patty with melted Swiss cheese, and a few thin slices of red onion. Top with the bun crown and repeat for second burger. Serve immediately.

In a bowl combine mixed salad greens and halved cherry tomatoes. Drizzle with 1 tablespoon olive oil and 1 teaspoon red wine vinegar, sprinkle 1/4 teaspoon salt, and toss just before serving. Plate alongside the burger.

If you prefer fried potatoes: heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add potato wedges in a single layer and cook, stirring occasionally, for 10–12 minutes until golden and cooked through. Season with 1/2 teaspoon salt and 1/2 teaspoon paprika, toss to coat, and serve hot alongside the burger.