Venison Burgers with Pink Onions & Aged Cheddar

Yield serves 4
RECIPE Ingredients
  • Neutral oil, we used avocado oil
  • 1 pound red onions, thinly sliced
  • 2 tablespoons brown sugar
  • Kosher salt
  • ½ teaspoon red pepper flakes
  • 1 cup dry white wine
  • 2 packs Venison Ground Meat
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 4 ounces best-quality aged cheddar, we used Beecher’s Flagship, thinly sliced
  • 4 brioche burger buns, split
  • Mayonnaise, for serving
  • Dijon mustard, for serving
  • 1 cup baby arugula
Recipe notes
This simple venison burger recipe is topped with red onions braised in white wine for a sweet and delightfully pink condiment. Pair with aged cheddar cheese and arugula for a most delectable burger.
RECIPE Preparation
  1. Heat a tablespoon of oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in brown sugar, ½ teaspoon salt, and red pepper flakes; continue to cook about 1 minute more. Add the wine and increase heat to high. Bring mixture to a boil then reduce heat to maintain a simmer and continue to cook until most of the liquid has evaporated and onions are very soft, about 20 minutes. Taste for seasoning, add salt if desired, set aside.
  2. Gently form 4 six-ounce venison patties, being careful not to overwork the meat. Season both sides of each patty with salt and pepper. Heat about a tablespoon of oil in a large skillet over medium-high heat. Add the patties and cook until a nice crust has formed, about 2 minutes, then turn the patties over. Add butter to the pan and using a large spoon, baste the patties. Continue to cook, basting and turning often, until desired doneness is achieved (we recommend medium-rare to medium). In the last minute of cooking, top each patty with cheese. Remove from heat and rest.
  3. Dress burger buns with mayonnaise and Dijon. Add rested patties, reserved onions, and arugula. Serve immediately with your favorite burger sides.

Recipe Tips: These venison burgers can also be cooked on a lightly-oiled grill, if desired, just skip the butter basting step. Pink onions can be made up to a day ahead and kept in the refrigerator until ready to use, gently warm before serving.