Easy and Tasty Venison Burgers

by Kathy Glaze
(North Carolina)



2 pounds of ground venison (That has ground beef fat in it)

1 egg

1 medium onion (minced)

2 tablespoons plus 1/2 teaspoon of pampered chef Smoky BarBecue Rub

Mix above ingredients together well in a bowl and refrigerate for 1-2 hours. Shape into patties and fry in a pan with 2 tablespoons of olive oil and 1 tablespoon of butter (or the amount based on your preference)

Makes 6-8 burgers depending on the size you want. I serve this on warm hamburger buns with cheese, mustard, and slaw (Chili-optional).

The flavor of this burger is so good you really don't need the chili. My husband is not a fan of venison but he loved these burgers and requested I make them again!

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