Northwoods Venison Burger Delight
Rich, earthy venison patties get topped with melted smoked cheddar, sweet caramelized onions, and a tangy cranberry aioli for a wild-game burger that tastes like the Wisconsin Northwoods. Serve with sweet potato fries or a crisp salad for a hearty, rustic meal.
Ingredients
- 1 pound ground venison
- 1/4 pound ground pork
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh sage, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices smoked cheddar cheese
- 1 large onion, sliced
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 2 tablespoons cranberry sauce
- 4 whole-grain hamburger buns
- Lettuce leaves, for garnish
- Tomato slices, for garnish
Instructions
- Prepare the cranberry aioli: In a small bowl, mix together the mayonnaise and cranberry sauce until smooth. Set aside.
- Caramelize the onions: In a skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, for about 10 minutes or until golden brown and caramelized. Set aside.
- Make the burger patties: In a large mixing bowl, combine the ground venison, ground pork, Worcestershire sauce, chopped sage, minced garlic, chopped onion, salt, and pepper. Mix gently until just combined.
- Divide the mixture into four equal portions and shape into patties about 3/4-inch thick.
- Cook the burgers: Heat a grill or large skillet over medium-high heat. Cook the patties for about 4-5 minutes per side, or until the internal temperature reaches 160°F (71°C). During the last minute of cooking, place a slice of smoked cheddar on each patty to melt.
- Toast the hamburger buns on the grill or in a skillet.
- Assemble the burgers: Spread the cranberry aioli on the bottom half of each toasted bun. Place a lettuce leaf and a tomato slice on top, add the burger patty, and top with caramelized onions.
- Close with the top bun and serve immediately.
Cook’s Notes
Ground venison is very lean, so the added ground pork helps keep the patties moist and juicy; avoid overmixing the meat mixture to keep the burgers tender. Use a meat thermometer to check for 160°F since venison patties can look done on the outside before they’re fully cooked through.
Ingredient Swaps
If venison isn’t available, ground beef or bison work well in its place. You can also swap the smoked cheddar for regular cheddar or gouda, and use whole-berry cranberry sauce or even cranberry chutney in the aioli.
Serving Suggestions
Serve the burgers hot off the grill alongside sweet potato fries or a crisp green salad for a complete meal. They’re great for a post-hunt dinner or a casual weekend gathering.
Storage & Reheating
Store cooked patties separately from buns and toppings in an airtight container in the refrigerator for up to 3 days. Reheat patties gently in a skillet or microwave until warmed through, then reassemble the burger with fresh toppings.
Common Questions
Can I substitute the venison with another meat?
Yes, you can use ground beef or bison if venison is not available.
Can I make the patties in advance?
Yes, you can form the patties and refrigerate them for up to 24 hours before cooking.
Can I cook these burgers without a grill?
Absolutely—just use a large skillet over medium-high heat on the stovetop and cook the patties the same amount of time per side.