Smoked Venison Burger

Firing up the smoker isn’t always convenient, like in the dead of winter, or when you’re just short on time. Here’s a way to give you smoke-flavored burgers anytime. You can slap make these smoke-flavored venison patties right on a hot grill or freeze them for later.

To freeze, place smoked patties on a lightly greased pan or baking sheet, and freeze for two hours. Place wax paper squares between patties, and place in a zipper-lock freezer-safe bag, or better, vacuum-package for extended freezer storage. 

Smoked Venison Burger

Course: Main Course
Cuisine: American
Keyword: big game recipes, ground venison recipes, venison recipes
Servings: 6 1/2-pound patties


  • 2 cups ground venison
  • 1 cup ground beef
  • 1 egg, lightly beaten
  • 1 cup onion, minced
  • 1 tbsp whole grain mustard
  • 2 tbsp fresh rosemary leaves, minced
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 ½ tsp kosher salt
  • ½ tsp pepper


  • Combine all ingredients in a medium bowl and mix well (with hands). Divide mixture in half, and make 3 equal balls out of each portion. Press down firmly, and compress into patties, about ¾ inch thick. Place patties in the refrigerator for 2 hours to firm up.
  • Place in a 200- to 225- degree smoker for 30 minutes. Patties can be transferred to a hot grill and cooked until done or cooled completely and frozen for later use. Frozen smoked burgers can be placed on a medium-hot grill or skillet and cooked to desired internal temperature.

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