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!Jump to Recipe
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!
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.
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!
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
- 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
- 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.