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Home » Main Dish

Ultimate Venison Burgers with Mushrooms and Onions

Last Modified: Apr 21, 2025 · This post may contain affiliate links

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Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.

This recipe for Venison Burger came from my podcast guest, Brian Reisinger. Make sure you listen to his episode 182 The Disappearing Farmer: Brian Reisinger’s Noble Fight to Secure America's Food Supply while you make these delicious venison burgers!   

closeup beauty shot of the ultimate venison burger, smothered with onions and mushrooms

You don't have to be an avid hunter to enjoy this delicious version recipe during your next burger night. Though I don't hunt myself, I'm trying to understand and embrace Brian's philosophy of being more connected to nature and understanding where our food comes from. This deeper appreciation for the journey of our food to the table is what makes this recipe truly special. If you do not hunt and do not know of anyone who you can get venison from you can always buy your ground meat from a local butcher (but check the regulations in your state because in some states it is illegal to sell venison, I ran into this issue myself!). This is the best venison burger recipe, and it’s one you’ll want to make again and again.

golden fall scene with wrapped venison in a pan surrounded by mushrooms and onions

P.S. Looking for side dishes to complete your meal? Check out this recipe for Creamy Liberian Potato Salad given to me by my podcast guests, Jah and Frances, or this recipe for Kilt Lettuce Appalachian Salad from my podcast guest, Lauren.

Brian's Memories of Making Recipe

I associate this recipe with my mom, who has always cooked venison tenderloin for us. This burger recipe is my own creation, but it draws on her tenderloin recipe that always used onions, and sometimes mushrooms. Deer hunting is a big tradition in our family -- we grew up learning about safe and ethical hunting from my dad, and were taught to respect the animal and our natural resources. This recipe, and hunting, grow out of living close to the land as farmers in the Midwest.

-Brian Reisinger

headshot of my podcast guest, Brian-Reisinger

Top Tips

From Brian:

“The biggest mistake when cooking venison is to overcook the meat and let it dry out!”

From Becky (me):

  • Don’t skip the egg. It accomplishes two things in this recipe
    • Venison meat is very lean and the egg adds in just a bit of fat. 
    • The onion and mushrooms will add water to the venison, which will tend to make the burger crumbly. The egg will help bind it all back together. 
farm fresh eggs to hold together ultimate venison burgers

Ingredients & Substitutions

  • Ground Venison
  • Onions
  • Mushrooms
  • Seasoning - When creating your flavorful burger, Brian suggests using Lawry's Seasoned Salt and black pepper.
  • Butter - Cooking your venison mince in butter is a great way to add more fat to your burger resulting in juicy venison burgers instead of dry, tough burgers. You can even add some cold butter slices to your burger patty before cooking so it will have very juicy burgers.
  • Burger Buns - Brioche buns or store-bought buns
  • Mayonnaise (optional)
  • A slice of cheese (optional) - Cheddar cheese, swiss cheese, or your preferred cheese
  • Tomato (optional)
  • Green leaf lettuce (optional)
  • Lettuce (optional)
  • Ketchup (optional)
  • Mustard (optional)
woman unwraps package of ground venison for best burgers

Variations on Recipe

Cooking delicious deer burgers on gas grills vs cooking them on a stovetop 

  • Grill
    • Preheat your grill on medium-high heat or 450-500°F/232.2-260°C.
    • Optional step: spray your grill grates with cooking oil.
    • Place on the grill and grill your ground venison burger on the first side for 3-5 minutes, then flip.
    • Cook for another 3 to 5 minutes or until the internal temperature reaches 165°F/73.88°C
  • Stovetop
    • If using a cast iron pan, preheat your pan for a couple of minutes before cooking.
    • Put your butter in the pan, then add your patties, cooking on each side for about 3 to 5 minutes.
    • When cooking venison burgers, make sure there is enough butter in the pan so they don't dry out
pan including 3 vension burgers, perfectly cooked and topped with caramelized onions and mushrooms

Instructions

This is an easy recipe that follows roughly the same cooking process as making beef burgers, except with this recipe the outcome will be perfect venison burgers

  • Combine the ground deer meat with an egg and mix.
  • Add in diced onions and diced mushrooms, and mix until fully combined.
  • Make patties.
  • Heat pan to medium heat and melt the butter
  • Season patties on one side, and put it seasoned side down. Then season top side.
  • Cook until moisture begins to pool atop the patties, then flip.
  • Optional: prepare your toppings then serve.
woman slices onions for venison burgers

Is Venison Healthier Than Beef?

Ground venison is considered to be healthier than ground beef even though they are both different kinds of red meat because it is a leaner meat. Beef and other types of red meat are usually high in unsaturated fats which can lead to problems with heart health and other cardiovascular problems. Venison (and really most wild game meat) on the other hand contains very little fat; 1 gram compared to 8 grams in a quarter-pound beef tenderloin, as well as other health benefits such as being a good source of Zinc, Iron, Phosphorus, and B Vitamins.

One thing to note, venison is higher in cholesterol than red meat so you need to keep that in mind if you are watching your cholesterol intake. 

source: Steaks and Game 

closeup overhead shot of venison burgers topped with perfectly caramelized onions and dry sauteed mushrooms

Equipment

  • Cast iron skillet OR regular skillet
  • Mixing bowl

Storage

  • The MDA recommends only storing venison meat frozen.
  • Once you are ready to prepare your meat, thaw it in the fridge or microwave. You can store unfrozen venison meat in the refrigerator in an airtight container for 2-3 days and it is suggested not to store it with other ready-to-eat foods so there will be no cross-contamination. 
  • Frozen venison can be stored in the freezer for 9-12 months.

source: Minnesota Department of Agriculture  

Food Safety

  • Make sure that the internal temperature of the venison burger patties reaches at least 165°F/73.88°C to make sure any harmful bacteria are killed.
  • To ensure your burger meat has reached the right temperature, use an instant-read thermometer or regular meat thermometer.

source: Minnesota Department of Agriculture  

a stuffed venison burger with mushrooms and onions falling off

Brian's Episode: 182 The Disappearing Farmer, Brian Reisinger's Nobel Quest to Secure America's Food Supply

Brian is the first male in four generations not to take over his family’s farm, a role taken up by his willing sister. Instead, Brian has devoted his work to shedding light on the immense challenges modern-day farmers face. In his book, Land Rich Cash Poor: My Family's Hope and the Untold Story of the Disappearing American Farmer, Brian shares personal stories of the pressures farm families endure, the generational struggles they face, and the devastating losses that occur when farms are forced to close.

In a country where 85% of dairy farms have disappeared in the last 50 years, food prices are rising, and supply chain issues are increasingly strained to the point of breaking, we can no longer look away, thinking of farms only as a nostalgic bit of Americana. As Brian says, as farms disappear, we’re not just losing food sources—we’re losing a part of ourselves. So what is to be done about this?

After reading Brian’s beautifully written book, which his family agreed should include the breadth of the farming experiences - including the harsh and painful parts - I can say with certainty that Brian, his family, and the larger community of farmers are the best people - the ONLY people - who should answer this question. 

From where I sit, Brian’s family is the definition of a functional family. Through their unflinching honesty with each other, courage in making decisions that are the best rather than the most popular, and unwavering support of one another, they exemplify the strength that comes from unity and honesty. It’s these qualities that make Brian and his family uniquely trustworthy guides in navigating the complex problems facing American farmers today. If we can learn to work together with the same transparency, respect, and commitment that they have shown, we can begin to solve these issues not just as individual communities but as a nation.

Listen Now

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closeup shot of a perfectly cooked venison burger with caramelized onions peeking out under the golden bun with sesame seeds

Ultimate Venison Burgers with Mushrooms and Onions


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  • Total Time: 20 minutes
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Description

The best venison burger recipe! Well seasoned, with a pop of mushroom and onions, and pan fried in a little butter for a rich and juicy finish.


Ingredients

Units Scale
  • 16 oz ground venison
  • 1 Egg
  • 2 onions (divided; set 1 tablespoon aside for the burger mix)
  • 16 oz mushrooms (divided; set 1 or 2 aside for the burger mix)
  • 2 tsp Lawry's Seasoning Salt (*See Note 1)
  • 1 tsp black pepper
  • 4 burger buns

Optional Toppings

  • Mayonnaise
  • A slice of cheese
  • Tomato
  • Green leaf lettuce
  • Lettuce
  • Ketchup
  • Mustard


Instructions

Cue Up The Episode!

  1. Make sure you listen to Brian's episode of The Storied Recipe Podcast, The Disappearing Farmer, while you make his amazing venison burgers!

Start the Onions and Mushrooms

  1. Slice two large onions. Dice a few slices and set aside for the burger mix.
  2. Slice mushrooms. Dice just 1 larger or 2 smaller mushrooms and set aside for the burger mix.
  3. Set 2 pans on low heat. Add onions to one pan and the mushrooms to another. Let cook for 10-15 minutes, stirring occasionally, until nicely caramelized and moisture is gone from mushrooms.

Make The Venison Burgers

  1. Take the ground venison and combine it with with a cracked egg and mix together.
  2. Add in the diced onions and diced mushrooms, and mix until all the ingredients are fully combined.
  3. Shape the patties your desired size and thickness. (*See Note 2)
  4. Heat your pan to medium heat, and melt butter in the pan before adding your patties.
  5. Season the patties on one side, and put the seasoned side down. Then season top side.
  6. Let cook until moisture begins to pool atop the patties, then flip.
  7. If you are making additional toppings, cook or prepare, and then serve!

Notes

  • Note 1: Brian suggests using Lawry's Seasoned Salt and black pepper.
  • Note 2: Add a little thumb indention at the top of the patty so the moisture from the meat will stay in the burger and it will be extra juicy!
  • Make sure to listen to Brian's episode, The Disappearing Farmer, while making his delicious venison burgers!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Burgers, Main
  • Cuisine: North American

Nutrition

  • Calories: 1.448
  • Sugar: 31
  • Sodium: 5.935
  • Fat: 45
  • Saturated Fat: 18
  • Carbohydrates: 123
  • Fiber: 12
  • Protein: 138
  • Cholesterol: 527

There's a story behind this recipe!

Tune in to The Storied Recipe Podcast on Apple Podcasts or Spotify to hear more!

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Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

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Welcome, Friend!

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Follow in Your Favorite Player

Apple PodcastsSpotifyGoogle Podcasts

Listen to the Latest

Featured Episodes

  • 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee
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