Dairy-Free Juicy Venison Burger
Sink your teeth into the ultimate "Dairy-Free Juicy Venison Burger," a healthier, gourmet twist on the classic burger that highlights the rich, gamey flavors of lean ground venison. Perfectly seasoned with a smoky blend of paprika, garlic, and onion powders, this burger is elevated with a tangy hint of Dijon mustard and balsamic vinegar for a mouthwatering depth of flavor. Each patty is seared to juicy perfection, then paired with crisp lettuce, fresh tomato slices, and sharp red onion on a toasted, dairy-free bun for a satisfying, allergen-friendly meal. Quick to prepare in under 30 minutes and naturally high in protein, this recipe is ideal for weeknight dinners or weekend barbecues. Served with your favorite sides, it’s a crowd-pleaser that’s sure to become a go-to for burger lovers seeking something bold, wholesome, and completely dairy-free!
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Recipe Information
Ingredients
- 1 pound Ground venison
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 1 tablespoon Dijon mustard
- 1 teaspoon Balsamic vinegar
- 4 Fresh lettuce leaves
- 1 Tomato
- 1 Red onion
- 4 Burger buns, dairy-free
Instructions
In a large mixing bowl, combine the ground venison with salt, black pepper, garlic powder, onion powder, and smoked paprika. Add the Dijon mustard and balsamic vinegar. Mix everything gently with your hands until the ingredients are just combined, being careful not to overwork the meat.
Divide the venison mixture into four equal portions and shape each portion into a patty, about 3/4 inch thick. Make a small indentation in the center of each patty using your thumb to ensure even cooking.
Preheat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the burger patties to the skillet.
Cook the patties for about 4-5 minutes on each side, or until they reach the desired level of doneness. Venison is best served medium-rare to medium, reaching an internal temperature of 145°F (63°C).
While the burgers are cooking, prepare the toppings. Wash and dry the lettuce leaves, slice the tomato and red onion.
Once the burgers are done cooking, transfer them to a plate and let them rest for a few minutes.
Lightly toast the dairy-free burger buns, if desired.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by the venison patty. Top each patty with a slice of tomato and a few rings of red onion. Finish by placing the top half of the bun over the toppings.
Serve the burgers immediately with your choice of sides.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 35.8 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3057 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
