Bacon Infused Venison Burgers!




About: I am an outdoor enthusiast, with a B.S. in Civil Engineering and a M.S. in Systems Engineering. I love spending time with my beautiful wife and three amazing kids. As a family we love to hike camp and play...

All I can really say, these are some of the best burgers hands down, I have ever had!

Check out my other instructables for tips on fishing, hunting(in draft hope go post before the new year), cooking and DIY home projects.

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Step 1: Ingredients

My wife and I recently had a very successful hunt back on the family farm. We each harvested two deer. So needless to say we have a lot of Venison, enough for the whole year. No store bought red meat for my family! Without further ado, the listing of ingredients.

• 2-3 lb Venison ground meat, no fat added
• 1 lb of bacon
• 1 sweet onion (optional)
• Tony Chachere
• Black pepper
• BBQ sauce
• 2 egg yolks
• shredded cheese


• Portabella mushrooms sautéed in bacon grease.
• Avocados
• sliced cheese
• tomatoes
• Buns

Step 2: Cooking (I Wish Everyone Could Smell This)

I tried two different versions of this epic bacon meal. One with onions and one without. First evenly divide up the venison into two mixing bowls. Next cut the bacon into smaller pieces then placed in a skillet. One skillet was just bacon and the other was bacon with onions. I divided the bacon up evenly .5 lb in each skillet then added in half of an onion chopped to one pan. I used the fattier bacon in the pan with the onions. Cook up the bacon then separate from the grease (save the grease for the mushrooms later). Let the bacon cool a bit then place it on top of the venison bowls that were set aside. Next add an egg yoke and about 1/2 cup of shredded cheese to each bowl of meat. Next add your dry spices about a teaspoon of black pepper and a teaspoon of Tony Chachere to each bowl. Then onto the BBQ sauce, I used honey barbeque because it was in the fridge, add your favorite. I added about two tablespoons, the amount may vary based on the moisture content of the meat.
Once all ingredients are added to the bowls mix away. There really is no good way to mix these ingredients with utensils so I do it by hand (cleaned of course). Once mixed to an uniform consistency make into patties.

Now that you have your patties made up it is time to grill. I like to grill my burgers on the top rack in my grill and on medium heat. Cook to the desired level of doneness. I like my venison burgers medium and my venison steaks medium rare.

Mushrooms: saute them in the leftover bacon grease.

Step 3: The Burger Buildup!

For the build I started off with a potato bread hamburger bun with a slice of Colby Monterey cheese on the bottom bun then added the burger on top. Next a large slice of tomato then three cut pieces of a has avocado then two slices of portabella mushrooms and topped it off with the bun. This bacon infused venison burger is so good I did not add any condiments.


Step 4: Doggie Treats!

So my dogs love when I cook up bacon! Just so nothing goes to waste I put together a treat for the them. The two egg whites bacon grease and some venison top their meal tonight! They went crazy for it.

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    8 Discussions


    3 years ago

    Looks wonderful! Although the meat probably deserves better cheese


    4 years ago on Introduction

    Made these again last night, from here on out this is how I will make my venison burgers! They are so good, I wish we had saved some leftovers for my lunch :(


    4 years ago

    The best way to experience the texture is to take a bite, a picture would not do it justice, LoL. Glad you enjoyed my instructable.


    4 years ago on Introduction

    Looks super-tasty. I kind of want a macro closeup of the texture of the burgers. I think I might be hungry. ;)


    These were the best burgers I've ever had. The bacon was a perfect addition. Can't wait for the next batch.


    4 years ago on Introduction

    I got skunked this year as well, I made venison burgers a few years back, half ground pork half venison with cheese mix


    4 years ago

    Delicious! We got skunked this year, so jealous!