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Baked Venison Burgers


  • 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


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

Nutrition Facts


Average Rating: 5
  • Franciska14
    Jul 28, 2013 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.

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