Quick answer Mix 5 tablespoons of melted butter into 1½ pounds of cold ground venison with kosher salt and black pepper. Form four ¾-inch patties. Grill 4 minutes per side until the internal temperature hits 130°F medium-rare, top with American cheese, rest 5 minutes, and serve on butter-toasted buns.
Few things can compete with a juicy butter burger. For this recipe, we mix butter into the ground venison for extra moisture before the burgers hit the grill, then we smother the buns with even more butter. They're perfect for a weeknight dinner, backyard cookout, or a tailgating party. You get to choose whatever toppings you prefer on a grilled burger, but a slice of American cheese and hamburger pickles are mandatory for me.
We start with 100% lean ground venison in our house, but if you have some deer or elk burger in your freezer mixed with pork or beef fat, that will work just fine too. Either way, all you need is some salt, pepper, and lots of butter! The most important step to follow in this recipe is cooking your burgers to 130 degrees F (medium-rare) and no more, then letting them rest for 5 minutes before serving! If you overcook them, you'll quickly go from succulent and satisfying to dry and disappointing. Follow the recipe, and I guarantee you'll end up with a nice juicy venison burger.
If you are looking for more great recipe ideas for using some of that venison burger in your freezer, be sure and check out Jeff Benda's Big Mac Tacos and Deer Meat and Gravy over Mashed Potatoes.
Recipe at a glance
| Prep time | 10 minutes |
|---|---|
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Yield | Serves 4 |
| Target internal temperature | 130°F (medium-rare) |
| Rest time | 5 minutes |
| Equipment | Grill (gas or charcoal), instant-read meat thermometer, large bowl |
Why butter in the burger?
Venison is exceptionally lean — typically under 3% fat compared to 15–20% in store-ground beef. Without added fat, ground venison cooks dry and tight on the grill. Mixing melted butter directly into the meat introduces the moisture and richness that lean game meat lacks, so the burger stays juicy when cooked to a safe medium-rare 130°F.
Ingredients
- Vegetable oil to brush grill
- 1 1/2 pounds cold ground venison
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 Tablespoons melted butter, divided
- Four hamburger buns
- Lettuce, tomato, onion, hamburger pickles (optional)
Step 1: How to prep the grill
If using a gas grill, turn all burners to high and heat grill until hot, about 10 minutes. Turn burners to medium, then clean and oil cooking grate.
Step 2: How to mix venison with butter for juicy patties
Meanwhile, in a large bowl, combine the ground venison, salt, pepper, and 5 Tablespoons butter. Using your hands, mix until well combined.
Step 3: How to form ¾-inch venison patties
Divide meat mixture into 4 equal balls. Flatten balls into even ¾-inch-thick patties, about 4 inches in diameter.
Step 4: How to grill venison burgers to 130°F medium-rare
Grill venison butter burger patties (covered if using gas), until browned on first side, about 4 minutes. Flip and continue to grill until burgers reach 130 degrees F (medium-rare) using an instant-read meat thermometer, about 3 minutes longer. When done, transfer to a plate, top each burger with a slice of American cheese, and let them rest for 5 minutes to let the juices redistribute.
Step 5: How to butter-toast the buns
While the burgers are resting, open the hamburger buns and brush using the remaining 3 Tablespoons of melted butter. Place the buns onto the hot grill, buttered-side down, and cook until golden brown, about 2 minutes. Transfer buns to a plate, top with the burgers, and serve with desired toppings such as lettuce, tomato, onion, and hamburger pickles..
Venison burger doneness reference
| Doneness | Internal temperature | Notes |
|---|---|---|
| Rare | 120–125°F | Cool red center; not recommended for ground meat |
| Medium-rare (this recipe) | 130°F | Author's target — warm red center, juiciest result |
| Medium | 140°F | Pink center; slightly drier |
| Medium-well | 150°F | Slight pink, much drier |
| USDA ground-meat guideline | 160°F | Official USDA recommendation for ground meat |
Topping & bun pairing ideas
The recipe finishes with American cheese and hamburger pickles. A few tested pairings that complement the butter-rich patty:
- Cheese: American (default), sharp cheddar, Swiss, or pepper jack
- Crunch: hamburger pickles, crispy bacon, fried onion strings
- Sauce: yellow mustard + mayo, smoked-paprika aioli, or a swipe of the leftover melted butter
- Bun: brioche, potato bun, or pretzel bun all hold up to the butter brush
Frequently asked questions
What internal temperature should venison burgers be cooked to?
Pull venison butter burgers from the grill at 130°F (medium-rare) and rest them for 5 minutes — that's where they stay juiciest. The USDA officially recommends 160°F for all ground meat; cook to that temperature if your venison is from an unverified source or if you prefer a fully cooked burger.
Why do you add butter to venison burgers?
Ground venison is naturally very lean (often under 3% fat). Mixing melted butter into the patties before grilling adds the fat and moisture lean game meat lacks, so the cooked burger stays juicy instead of turning dry.
Can I use ground elk or a venison/pork blend instead?
Yes. The recipe works with 100% lean ground venison or with deer or elk burger that has been blended with pork or beef fat at the grinder. You may need slightly less added butter if the meat already contains fat.
Why does the venison need to be cold?
Cold ground meat holds its shape better when you mix in butter and form patties, and the butter stays distributed instead of melting into a slick on your hands.
Can I cook these on a charcoal grill or cast-iron skillet?
Yes. Use a hot grate or hot pan and pull at 130°F internal — the timing on the recipe (about 4 minutes first side, 3 minutes after the flip) is a useful baseline.
What's the best bun for a venison butter burger?
Any sturdy bun that can soak up melted butter without falling apart — brioche, potato, or pretzel buns all work well. The standard hamburger bun called for in the recipe is the no-fuss default.
Can I make the patties ahead of time?
Yes. Mix and shape the patties up to 24 hours ahead, layer between parchment, cover, and refrigerate. Bring to a cool room temperature for 10 minutes before grilling.
How many burgers does this recipe make?
The recipe yields 4 burgers (1½ pounds of ground venison divided into four 6-ounce patties).
More wild game and wild-caught recipes are dropping every other Wednesday. Browse the full Wild Game Wednesday series.
