Six new and delicious Wild Game Burger recipes

game burgers,

Go ahead – eat a cheeseburger for breakfast. Tess Rousey

This might generate a shout-out from the House Un-American Activities Committee, but I’ll say it anyway: Burgers are boring. Sure, bacon cheeseburgers taste pretty good, but you can only eat so much before they go stale. It’s time to break free from monotony. Here are six recipes that really will wild back to your wild game burgers.

PB&J Burger Sliders

Classic PB&J and a venison burger collide in the greasy masterpiece.

Serve these sliders at a cookout and you’ll quickly identify who the adventurous eaters are. Those brave enough for a bite are richly rewarded. Even though the ingredients aren’t supposed to work together, somehow they come together to create one of the best burgers to come off the grill in years. Feel free to size up the burgers – but, in my experience, they’re best served as sliders, as it’s easy to OD on all the rich, heavy flavors.


  • 1 pound ground venison
  • Kosher salt
  • Freshly ground black pepper
  • Slider Buns
  • Grape jelly
  • Peanut butter
  • 6–8 slices bacon, cooked
  • Sliced ​​cheddar cheese


  1. Divide the ground beef into six to eight evenly sized patties, each slightly larger than the slider buns. Sprinkle liberally with kosher salt and freshly ground black pepper. Grill to medium over hot coals.

  2. To build the sliders, first coat the bottom bun with grape jelly. Add a grilled patty, then a spoonful of peanut butter. Next, break a slice of bacon in half and add it to the burger, followed by a slice of cheddar cheese. Complete with top bun. Wait a few seconds for the peanut butter and cheese to melt before taking a bite.

Beer-cheese pretzel burger

Enjoy this with a pint of your favorite lager.

With hot beer cheese atop a pile of grilled onions dripping from a thick tail, this might as well be Wisconsin’s unofficial state burger. There’s even a pretzel bun, for goodness sake. If you are tempted to enjoy this recipe with gruyere and a craft beer – don’t. Stay in the hardworking spirit of the burger, with sharp cheddar and a cheap lager. Also, make sure you have plenty of extra lather on hand to wash away the melty goodness.


  • 1 pound ground venison
  • Kosher salt to taste
  • 4 pretzel buns
  • 1 medium onion, thinly sliced
  • 1 tablespoon. butter
  • Worcestershire sauce (optional)
  • Yellow mustard

For beer cheese

  • 2 tablespoons. butter
  • 2 tablespoons. flour
  • 1 can of lager
  • 12 oz. grated cheddar cheese
  • 1 spoon. hot sauce


  1. Divide the minced meat into four equal parts and press into noodles. Sprinkle liberally with kosher salt. Keep it cool.

  2. Melt a tablespoon of butter in a hot pan and add sliced ​​onions and a pinch of salt. Reduce heat to medium and cook until soft and brown. Add a dash of Worcestershire if desired.

  3. To make the beer cheese, melt two tablespoons of butter in a small saucepan. Add two tablespoons of flour and stir constantly until the roux turns a light brown. Whisk in half a can of lager, stirring until thick. Add grated cheese half a cup at a time, stirring as it melts. If necessary, thin with additional beer until you reach the right consistency. Season with hot sauce and freshly ground black pepper.

  4. Grill ground venison patties until desired doneness.

  5. To build the beer venison burger, coat the bottom of the pretzel bun with good yellow mustard. Top with burger patty, grilled onions and a dollop of beer cheese.

Breakfast Venison Burger with Maple Mayo

The real breakfast of champions.

I’ve checked the rulebook and it’s not listed anywhere not eating a burger for breakfast. Of course, there’s nothing that says you can’t have a breakfast burger for dinner. The fact is, whenever this burger comes off the grill is the perfect time to enjoy its delicious flavors. A little bit of salty bacon, a hefty punch of hash browns, sage and mace (classic pork sausage ingredients) and the delightful drizzle of a fresh-from-the-pan egg yolk make this burger worth getting out of bed for. .


  • ¾ lb ground venison
  • ¼ lb ground pork
  • 1 spoon. kosher salt
  • ½ tsp. calm
  • ½ tsp. mace
  • ½ tsp. freshly ground black pepper
  • 4 hamburger buns
  • Minced ham
  • Hash coffee
  • 4 eggs

For the maple mayonnaise

  • ¼ cup mayonnaise
  • 1 ½ tsp. maple syrup


  1. Mix mayonnaise and maple syrup. Put it in the fridge.

  2. Place the beef and pork in a medium bowl with the salt, sage, mace, and freshly ground black pepper. Mix with your hands until the spices are well incorporated. Press into four ¼-lb. patties and fry over hot heat until internal temperature reaches 152 degrees.

  3. Heat a spoonful of bacon fat and a spoonful of butter in a hot pan. Fry hash browns until crispy. Minced ham with heat. Fry the egg sunny side up or very lightly, being careful not to overcook the yolk.

  4. To build the burger, spread a generous amount of maple mayo on the bottom bun. Lay out the chopped bacon, hamburger patty, and pile of bites. Top with a fried egg, then buns on top. Have plenty of wipes on hand.

Chicago Burger

Chicago hot dog meets venison in this flavor bomb.

Combine the Windy City’s favorite hot dog toppings with the rich flavor of a wild burger cooked to perfection and you have an instant classic. Just like its tubular namesake, this burger is a mouthful, with up to 10 layers of flavor vying for your taste buds.


  • 1 pound ground venison
  • Kosher salt
  • Freshly ground black pepper
  • Poppy Seed Buns
  • Yellow mustard
  • Sliced ​​tomato
  • Pickle pleasure
  • Diced onion
  • Sliced ​​chili pepper
  • Celery salt
  • Pickled dill


  1. Divide the ground beef into four equal parts and press into noodles. Sprinkle liberally with kosher salt and freshly ground black pepper. Grill to medium over hot coals.

  2. To build the Chicago burger, slather the bottom of the bun with good yellow mustard. Layer a sliced ​​tomato, pickle relish, grilled burger patty, diced onions, and sliced ​​chili peppers. Sprinkle with celery salt, then top with burger buns. Finish with a fennel pickle spear held in place with a bamboo skewer.

Corn burger

An iconic Mexican street food is the highlight here.

One of the most popular street foods in Mexico, corn are fresh cobs of sweet corn charred over a hot fire and drizzled in mayonnaise, lime juice or cream. Lucky for those of us stateside, these flavors perfectly complement a wild grilled burger that can be made at home. Don’t wait until winter to try this burger though; it is best when the sweet corn is fresh.


  • 1 pound ground venison
  • Kosher salt
  • Freshly ground black pepper
  • Buns with sesame seeds
  • 2 ears of fresh sweet corn
  • 1/2 cup butter
  • Juice and peel of a lime
  • ¼ cup fresh cilantro, finely chopped
  • Mayonnaise
  • Starch
  • fresh cheese, grated


  1. Divide the minced meat into four equal parts and press into noodles. Sprinkle liberally with kosher salt and freshly ground black pepper. Grill to medium over hot coals.

  2. Pull the husks off the corn and remove the silk. Fold the husks back into place and grill the corn over hot coals until the kernels are tender and slightly charred in places. Cut the corn off the cob and toss with butter, lime juice, zest and fresh cilantro.

  3. To assemble the burger, coat the bottom half of the bun with sesame seeds and mayo. Add hamburger patty, corn and queso fresco. Sprinkle Tajine seasoning on top, then cover with the top bun.

Big Lucy’s Blues Burger

Big Lucy's Blues Burger
The cheese is on the inside of this burger. Tess Rousey

Order a Lucy Juicy in the Twin Cities and you’ll get a burger patty topped with melted American cheese. Consider Big Lucy’s Blues Burger an upscale version of the standard model, both in size and cheese. Not for the faint of heart, this beast of a burger combines the sharp bite of bleu cheese with peppery spice via rocket rocket. To complement the flavors, find the best tomato jam available, one with cloves and cinnamon listed in the ingredients.


  • 1 pound ground venison
  • 1 cup blue cheese crumbles
  • 3 large potato buns
  • Kosher salt
  • Tomato jam
  • 6 slices of ham, cooked
  • Arugula


  1. Divide the minced meat into three equal parts. Form each into a rough ball, pressing a deep well in the center with your thumbs. Fill the well with the blue cheese crumbs and fold in the ground meat to cover. Press into a thick sheet. Sprinkle with kosher salt and transfer to a hot grill. Grill the patties over medium heat, turning carefully once, until cooked through. Spread the potato buns with butter and toast them on a hot grill.

  2. Build the burger by spreading the bottom bun with a tablespoon of tomato jam. Top with bleu cheese-filled patty, two slices of bacon, and a handful of arugula.

Read next: Seven Next-Level Wild Game Slow Cooker Meals

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