Low Carb Juicy Venison Burger
Savor the rich, gamey flavor of these **Low Carb Juicy Venison Burgers**, a protein-packed alternative to traditional beef burgers that's perfect for those watching their carb intake. Made with lean ground venison, aromatic garlic, finely chopped onion, and a hint of Worcestershire sauce, these burgers are bursting with savory goodness. The secret to their incredible juiciness lies in the addition of an egg for binding and a quick sear in olive oil for a crisp, golden-brown crust. Served lettuce-wrapped and topped with fresh tomato, red onion, and optional slices of cheese or pickles, this recipe delivers all the satisfaction of a classic burger without the bun. Ready in just 25 minutes, these gluten-free, keto-friendly burgers are an easy and wholesome addition to your weeknight meal rotation!
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Recipe Information
Ingredients
- 1 pound ground venison
- 0.25 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices sliced cheese of choice (optional)
- 8 large leaves lettuce leaves
- 1 sliced tomato
- 0.5 small sliced red onion
- 4 slices dill pickles (optional)
Instructions
In a large mixing bowl, combine the ground venison, finely chopped onion, minced garlic, egg, Worcestershire sauce, dijon mustard, salt, and black pepper. Mix the ingredients thoroughly but gently to avoid overworking the meat.
Divide the venison mixture into 4 equal portions and shape each portion into a patty approximately 3/4-inch thick. Use your thumb to make a slight indentation in the center of each patty to prevent them from puffing up during cooking.
Heat olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the venison patties to the skillet. Cook for about 4-5 minutes on one side, without moving them, until a crust forms.
Flip the patties and cook for another 3-4 minutes on the other side, or until the internal temperature reaches 160°F (71°C). If using cheese, place a slice on each patty during the last minute of cooking to allow it to melt.
Remove the patties from the skillet and let them rest for a couple of minutes, allowing the juices to redistribute.
To assemble, place a cooked venison patty in between two large lettuce leaves. Add a slice of tomato, red onion, and dill pickle as desired.
Serve immediately and enjoy your low-carb, juicy venison burger!
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.0 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 954 mg | 73% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2179 mg | 46% | |
*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.
