Baked Venison Burgers

Name: Baked Venison Burgers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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

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

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

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 15x10x1-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 thermometer reads 160° and juices run clear. Serve on rolls with cheese and tomato if desired.

Originally published as Baked Venison Burgers in Taste of Home August/September 2004

Reviews

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Average Rating:

Franciska14

Jul 28, 2013

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

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!
cafritz

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.