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Baked Venison Burgers

 Baked Venison Burgers
"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!"
8 ServingsPrep: 15 min. Bake: 25 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Baked Venison Burgers (continued)

Directions (continued)

  • cheese and tomato if desired. Yield: 8 servings.