Venison Burger with Blackberry Sauce and Brie [Recipe]

Venison Burger with Blackberry Sauce and Brie [Recipe]

Alaska really has a unique variety of food in their cuisine, and when it comes to meats, there are a few that you don’t find very often!

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I was shopping at our local Nugget Market when I noticed that there was some ground venison in the meat department. Venison, or meat from a deer, is extremely lean yet delicious and makes for a mean burger. Wild game hunting is part of the Alaskan culture, however, less common here in California. However, I took this opportunity to pick up some of Force of Nature‘s Ground Venison to make this Venison Burger recipe!

Force of Nature Ground Venison from Nugget Markets

Personally, I find making burgers with just meat is pretty boring. So to add some good flavors, I love to saute some minced shallots into my burger meat and add some spices. For this lean of meat, I wanted to give it a little bit of a punch, so I added smoked paprika and garlic powder.

Sautéed shallots added and then mixed into the ground venison

Venison is lean and game-y, allows for it to take some extra flavors without being overpowering. I decided on a blackberry sauce for this decadent venison burger, which you can get the recipe from my last post! You can add whatever cheese and toppings you’d like, but I recommend a melted double creme brie, arugula, red onion slices, garlic aioli, all on toasted brioche buns! And a little fun fact, the brioche buns are from a local bakery, Truckee Sourdough Company!

All the ingredients I used on the venison burger!

I hope you enjoy the recipe below, and I’d love it if you checked out our Instagram page as well!

Venison Burger with Blackberry Sauce and Brie

A delicious burger recipe with sweet and salty aspects on toasted brioche buns!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Alaskan, American
Servings 4


Burger Ingredients

  • 1 shallot minced
  • 2 tbsp olive oil
  • 1 lb ground venison (see note)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • sea salt to taste
  • ground black pepper
  • 1/2 tbsp Worcestershire sauce

Burger Add Ons

  • Blackberry Lemon Sauce (recipe in notes)
  • double creme brie
  • red onion sliced
  • arugula
  • garlic aioli
  • brioche buns


  • Heat a skillet with half of the oil, and saute shallots until they are translucent and soft. Set aside.
  • Add the ground venison into a bowl and create a hole in the middle.
  • Add the spices, salt, pepper, Worcestershire sauce, and shallots into the hole. Mix all the ingredients with a spoon or your hands till well combined.
  • Using the same skillet you cooked the shallots, heat the remaining oil.
  • Roll the burgers and flatten to the thickness you desire. Add to hot pan and cook for 5-6 minutes.
  • Once you flip the burgers, add the cheese, and cover the pan with a lid to help it melt. Cook to your desired doneness.
  • During this time, lightly toast your brioche buns.
  • Finally, assemble your burgers. Spread the aioli on the bun. and then add your burger.
  • Pour a teaspoon or so of the blackberry sauce on top, then top with onion and arugula.
  • Enjoy!


You can sub for ground beef or pork if you don’t have access to venison.
Blackberry sauce recipe:
Keyword burger, venison

Leave a comment or questions below!

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