Venison Hamburger Bowl
A hearty, low-fat twist on the classic burger, with crispy bacon, browned ground venison, and crunchy salad toppings all drizzled with a tangy special sauce.
Ingredients
- 8 slices bacon, chopped
- 1 tablespoon olive oil
- 1 pound ground venison (if desired, use a 90:10 mixture of venison to beef/pork)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Worcestershire sauce
- 1 head romaine lettuce, chopped
- 1 red onion, sliced
- 1 cup grape tomatoes, halved
- 1 cup dill pickles, sliced
- 1 cup shredded cheddar cheese
- Special Sauce: 3 tablespoons olive oil mayonnaise
- Special Sauce: 2 tablespoons ketchup
- Special Sauce: 2 teaspoons pickle relish
- Special Sauce: 1 teaspoon onion, finely chopped
- Special Sauce: 1 pinch sea salt
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with foil and place the chopped bacon on top. Bake 15-20 minutes until crispy, then remove and drain on a paper towel.
- In a small bowl, combine the special sauce ingredients and mix thoroughly. Refrigerate until needed.
- In a skillet, heat the olive oil over medium heat. Add the ground venison, salt, pepper, and Worcestershire sauce.
- Brown and crumble the meat, straining off any excess fat if needed.
- Assemble the bowls by starting with lettuce, then adding the ground venison and all the toppings (bacon, onion, tomatoes, pickles, cheese).
- Finish by drizzling the special sauce on top and serve.
Cook’s Notes
Since venison is very lean, adding a little beef or pork fat (90:10 ratio) helps keep the meat from drying out while browning. Watch the bacon closely near the end of baking so it crisps without burning.
Ingredient Swaps
You can substitute ground beef, turkey, or elk for the venison if needed, and swap cheddar for pepper jack or feta for a different flavor. Try adding jalapeños, bell peppers, or olives for extra variety.
Serving Suggestions
Serve the bowls immediately while the venison and bacon are still warm, alongside extra special sauce on the side for dipping. This dish works well as a light main course or a hearty lunch salad.
Storage & Reheating
Store leftover venison, bacon, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat and bacon gently in a skillet before reassembling the bowl with fresh, cold toppings.
Common Questions
Can I use only venison without any beef or pork mixed in?
Yes, but since venison is very lean, the meat may be a bit drier; adding a splash of olive oil or a little butter while cooking can help.
Can I make the special sauce ahead of time?
Absolutely, the sauce can be made up to 2-3 days in advance and stored covered in the refrigerator until you’re ready to serve.
What other toppings work well in this bowl?
Jalapeños, bell peppers, black or green olives, or avocado all make great additions for extra flavor and texture.