[X]

Home > Recipes > Baked Venison Burgers

Baked Venison Burgers Recipe

Baked Venison Burgers Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"Since my husband is an avid hunter, we have an abundance of venison each winter," relates Teresa Bowen from Choudrant, Louisiana. "I adapted a meat loaf recipe to make these baked burgers, and we haven't eaten plain burgers since!"

[X]

Rate Baked Venison Burgers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Baked Venison Burgers Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

3/4 cup quick-cooking oats
3/4 cup milk
1/4 cup chopped onion
1 egg, lightly beaten
1/2 to 1 teaspoon seasoned salt
1 pound ground venison
1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
6 sandwich rolls, split
Swiss cheese and tomato slices, optional

Directions

In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture and mix well. Shape into eight patties; place in a greased 15-in. x 10-in. x 1-in. baking pan.
In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties.
Bake, uncovered, at 350° for 22-26 minutes or until a meat thermometer reads 160° and juices run clear. Serve on rolls with cheese and tomato if desired. Yield: 8 servings.

Originally published as Baked Venison Burger in Taste of Home August/September 2004, p62

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Baked Venison Burgers

Baked Venison Burgers

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Mar. 02, 2011 by carolscooking!

This was fantastic! I used the swiss cheese and tomatoes like you suggested and the flavor was just so great! The burger was exceptional - my boyfriend was skeptical at first but now, he loves them! I will definitely make again, thank you!

Reviewed on Dec. 09, 2010 by cafritz

I used ground pork instead of ground beef, and ground venison with bacon . At first I thought there was too much milk as the patties I formed were flimsy. But once baked, I understand why. They came out firm, just the right amount of moisture. Fantastic flavor. I will make again.