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Baked Venison Burgers Recipe
Baked Venison Burgers Recipe photo by Taste of Home

Baked Venison Burgers Recipe

Read Reviews (3)
5 3
Publisher Photo
"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!"
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings

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
  • 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

  1. 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.
  2. In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties.
  3. 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

Reviews for Baked Venison Burgers(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 28, 2013

Moist...delicious...an ABSOLUTE favorite in our house!!! I would't change a thing!!!

MY REVIEW
Reviewed Mar. 2, 2011

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!

MY REVIEW
Reviewed Dec. 9, 2010

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.

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