This Venison Burger Recipe is part of a kick-butt burger grill giveaway hosted by #GirlCarnivore! However, the burger epicness is all my own. #BurgerMonth
This Caprese Burger is made with ground venison mixed with oil-packed sun dried tomatoes, mozzarella cheese, and basil. Then, they are grilled to perfection and topped with a sun dried tomato aioli for an awesome gourmet burger recipe!
Fire up your grill and make this Caprese Venison Burger for your next gathering of friends or family! These low carb burgers are excellent served as a burger bowl or sandwiched between a keto slider bun. However, your non keto friends will be happy to enjoy them on a regular burger bun also!
Offering up a Caprese Burger for Burger Month!
I was excited to find out that Burger Month was kicking off the same month Honeybunch Hunts would be live! This is the month where you will find all kinds of delicious burgers to sink your teeth into! So, be sure to check out the websites listed at the end of this post for more burger inspiration!
Since we always have a lot of ground venison in the freezer, I knew that would be my protein. All I had left to do was decide on flavors. When I was sorting through my pantry looking for ingredients to make my venison burger recipe, I came across a jar of sun dried tomatoes. That’s when I decided I had to make a caprese style burger!
Venison Burger Recipe FAQs
Venison is a very lean protein. Because of this, extra fat is added to the ground meat to add flavor and moisture.
When we have our deer processed, we always have a ratio of fat added to the burger mix. The normal amount is 1/2 lb of fat per 2 pounds of venison. Because we like our ground venison to have more fat in it, I tend to add more fat to the ingredients.
The sky’s the limit when creating ground venison burgers! You can go with salt and pepper and leave it at that. Or, you can do what I did in this recipe and add some chopped sun-dried tomatoes along with some of the oil from the jar.
An egg will add fat and moisture to venison so it’s acceptable to do so. However, it is not needed in this recipe. The burgers will hold together well on their own. As a result, adding too many wet elements would cause your burger to not hold together well.
Caprese Venison Burger
To start, I like to crumble up the ground venison burger meat and add salt and pepper. Next, I dice the sundried tomatoes and fresh basil. I like to use brick cheese. So, I shred my own. However, you can also use pre-shredded cheese in this recipe.
I wanted to add a little more fat and flavor to the ground venison. So, I added some of the oil from the sun dried tomatoes to the venison burger ingredients.
I’m a New York girl (as in state, not city, mind you). And, this girl is all about the Cabot Cheese! I feel Cabot makes the best cheese in all of the New England states! Because I prefer brick cheese over shredded, I went with their 8 ounce brick of Mozzarella.
Once I add the ingredients to my ground venison burger, I use my hands to combine and I do not overwork the burger. Once the mixture is combined, pat them into burger shapes. Less handling of the burger meat is best because you want it to be tender!
Once the grill is hot, and the venison burgers are shaped, you will be one step closer to burger deliciousness! Your burgers should sizzle when they hit the grill. So, make sure the grill is steaming hot before you add the meat.
For a perfectly cooked Caprese Burger, you only need about 5-7 minutes on a hot grill for each side. The last minute of cooking you can add the optional cheese slices so they have time to melt onto the burger removing.
The assembly of your Caprese Burger is where it can become very versatile! You can please those who want no bun, want a keto roll for sandwich, or, those who don’t care and want it all!
What to serve with this recipe
When we eat grilled burgers we love to add this Potato Salad Recipe as a side dish. If we are in the mood for dessert, or are feeding a crowd, I like to share this recipe for Cookie Butter Swirled Brownies!
Tips for a successful Venison Burger
- Be careful not to overmix the burger mixture because this will cause your burger to be tough.
- Pat the ground venison gently but firmly to shape into burgers.
- These venison burgers have extra fat in them. However, they can still stick to the grill. To prevent this, I suggest oiling the grill grates before heating up the grill.
Are you looking for more delicious burger recipe ideas? Then be sure to follow along every day for the entire month of May! By doing so, you have the opportunity for chances to win the Ultimate Burger Grilling Giveaway! And, don’t forget to check out BurgerMonth.com daily for all of the amazing burgers.a Rafflecopter giveaway
A ground venison burger full of sun dried tomatoes, basil, and mozzarella cheese! Grilled on your grill and served as a burger salad bowl or between your choice of bread!
For the Venison Burgers
- 1-1/2 lb ground venison
- 1/3 cup sun dried tomatoes, packed in oil
- 4 oz mozzarella cheese, shredded
- 4 oz mozzarella cheese, sliced (for topping burger)(optional)
- 2 tbsp fresh basil, chopped
- 1 tsp salt
- 1/2 tsp ground pepper
Sun Dried Tomato Aioli
- 6 tbsp mayonnaise
- 2 tbsp sun dried tomatoes packed in oil
- Preheat grill
- In a large mixing bowl, using your hands, combine 1-1/2 lb ground venison, 1/3 cup diced sun dried tomatoes, 4 oz shredded mozzarella cheese, 2 tbsp fresh chopped basil, 1 tsp salt, and 1/2 tsp ground pepper until just combined.
- Divide burger mixture into 6 equal portions and shape into patties.
- Divide burger mixture into 6 equal portions and shape into patties.
Nutritional values for venison burger recipe only. Includes the optional cheese for topping.
Serving Size:6 Burgers
Amount Per Serving: Calories: 293Saturated Fat: 8gCholesterol: 66mgSodium: 769mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 18g
A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ
I personally would like to thank Kita aka Girl Carnivore for hosting this awesome event – along with all the other bloggers who have joined in!
Burger Month 2019 Bloggers!
🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔 A Simple Pantry 🍔 Abra’s Kitchen 🍔 AcadiaTwo’s Kitchen Antics 🍔 An Affair from the Heart 🍔 Bakersbeans 🍔 Betsi’s World 🍔Bowl Me Over 🍔Caroline’s Cooking 🍔 Cindy’s Recipes and Writings 🍔 City Living Boston 🍔 Cluttercafe 🍔 Cooking With Carlee 🍔 Convos with Karen 🍔Daily Dish Recipes 🍔 Dance Around The Kitchen 🍔 Dixie Chik Cooks 🍔 Dizzy Busy and Hungry 🍔 Doodlecraft 🍔 Everyday Eileen 🍔 Family Around the Table 🍔 Family Food on the Table 🍔 Family Spice 🍔Farmwife Feeds 🍔Food Above Gold 🍔 For the Love of Food 🍔 Grillax.com 🍔 Grilling Montana 🍔 Grumpy’s Honeybunch 🍔 Hezzi-D’s Books and Cooks 🍔Honeybunch Hunts 🍔 HORNS BBQ 🍔 Intelligent Domestications 🍔 It Is a Keeper 🍔 Jolene’s Recipe Journal 🍔 Jonesin For Taste 🍔 Juggling Act Mama 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔 Krazy Kitchen Mom 🍔 Life Anchored 🍔 Life of a Ginger 🍔 Mildly Meandering 🍔 Miss in the KItchen 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Perspective Portions 🍔 Plowing Through Life 🍔 PNW Eats 🍔 Pook’s Pantry 🍔 Real Life With Dad 🍔 Sarah’s Cucina Bella 🍔 Seduction In The Kitchen 🍔 Simple and Savory 🍔 Souffle Bombay 🍔 Spiced 🍔 Spoonabilities 🍔 Strawberry Blondie Kitchen 🍔 SueBee Homemaker 🍔 Sumptuous Spoonfuls 🍔 Sweet ReciPeas 🍔 Swirls of Flavor 🍔 Take Two Tapas 🍔 Tampa Cake Girl 🍔 Taste And See 🍔 The Baking Fairy 🍔 The Beard and The Baker 🍔 The Complete Savorist 🍔 The Crumby Kitchen 🍔 The Heritage Cookbook Project 🍔 The Keto Guy 🍔 The Redhead Baker 🍔 The Rowdy Baker 🍔 The Schmidty Wife 🍔 The Shirley Journey 🍔 The Spiffy Cookie 🍔 This Farm Girl Cooks 🍔 Thyme for Cocktails 🍔 We are not Martha 🍔 Well Fed Baker 🍔 West Via Midwest 🍔 What’s Cooking Italian Style Cuisine 🍔 Who Needs A Cape? 🍔 Wildflour’s Cottage Kitchen 🍔 Wok & Skillet 🍔 Zest & Simmer 🍔