Venison Smash Burgers

Double venison smash burger on a toasted bun topped with melted cheese, burger sauce, and sliced pickles, served on a white plate with smashed venison patties on a serving platter in the background.

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These Venison Smash Burgers combine seasoned ground deer meat, smoky BBQ sauce, and savory spices with melted cheese, tangy pickles, and creamy smashburger sauce for the ultimate wild game burger.

Prep Time15

Cook Time11

Total Time26

Course: Main Course

Cuisine: American

Servings: servings

Calories: 472kcal

Author: Jeri Walker

Ingredients

For the Burgers

1½ pounds ground venison (elk, moose, or deer)
2 large eggs
⅛ cup BBQ sauce
½ cup Panko breadcrumbs
1 tablespoon Whiskey Barrel seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For Serving

6 slices cheese (Cheddar, Pepper Jack, or your favorite)
6 hamburger buns, toasted
smashburger sauce
pickles

Instructions

Preheat your pellet grill to 425°F and place a cast iron skillet or flat-top griddle on the grill to heat. Brush or spray the skillet or griddle with olive oil or avocado oil to prevent sticking.
In a large bowl, combine the ground venison, eggs, BBQ sauce, Panko breadcrumbs, Whiskey Barrel seasoning, garlic powder, salt, and black pepper. Mix until all ingredients are evenly incorporated.
Divide the mixture into 6 equal portions and roll into balls.
Once the skillet is very hot, place the meat balls on the cooking surface. Immediately smash each ball with a sturdy spatula or burger press until it forms a patty approximately 4 inches wide.
Cook for 5 minutes on the first side without moving the patties.
Flip the burgers and cook for another 5 minutes.
Top each burger with a slice of cheese in the last minute of cooking and let it melt.
Remove from the skillet and serve on toasted buns with smashburger sauce and your favorite toppings.

Notes

Keeping the meat in balls until it hits the hot skillet helps create the crispy edges smash burgers are known for.
Venison is lean, so don't overcook. Once it hits an internal temperature of 160F, it's done.
Elk, moose, or deer all work well in this recipe.
Serve with pickles, onions, lettuce, or extra smashburger sauce.

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