There's nothing quite like a juicy burger hot off the grill on a summer afternoon. And, f you're ready to make the best venison burgers with big flavor and simple ingredients, this Caprese Venison Burger is calling your name!
This burger is everything you love about Caprese salad. Fresh basil, creamy mozzarella, and sun dried tomatoes are blended into one mouthwatering, cheesy venison burger.
This recipe brings together the rustic flavor of wild game with the comfort of a classic American cookout. And, just like my Homemade Hamburger Buns, this one was made to impress at your next barbecue!
Why You'll Love This Venison Burger Recipe
Juicy and cheesy: packed with shredded and sliced mozzarella for a melty bite in every forkful.
Easy to Make: these venison patties come together fast and can be grilled, air fried, or cooked on the stove.
Fresh flavor: the combination of basil and sun dried tomato aioli brings an Italian-inspired twist to your favorite burger night.
Key Ingredients
- Ground venison: naturally lean and full of flavor. Use 100% deer meat or mix with ground pork for added fat.
- Sun dried tomatoes (in oil): these add tangy flavor and moisture to the patties as well as make part of the burger topping.
- Mozzarella cheese: both shredded for the burger mix and sliced for topping. This is what makes them cheesy and delicious!
- Fresh basil: chopped and mixed into the burger and added fresh as a topping.
- Garlic powder, Kosher salt, and Black pepper: the seasoning trio that brings it all together.
- Worcestershire sauce: adds umami and deepens the flavor of the meat.
- Mayonnaise: the base for the simple sun dried tomato aioli.
Venison Burger Toppings & Variations
Bun options: try brioche, pretzel buns, or my homemade hamburger bun.
Cheese swaps: use provolone, American, or gorgonzola if you want to change it up.
Add greens: toss on arugula or spinach for a little crunch and color.
Extra flavor: drizzle with balsamic glaze or switch out the aioli for pesto.
Storage Tips:
Refrigerate: store leftover burgers in an airtight container for up to 4 days.
Freeze: wrap tightly and freeze for up to 2 months.
Reheat: warm in a skillet with a little water or microwave gently until heated through.
Tips for Juicy Caprese Venison Burgers
- If you're working with extra lean ground venison, mix in a little ground pork to keep the burgers juicy.
- Don't overwork the meat mixture. It helps the burgers to stay tender.
- Oil your grill grates well before preheating to prevent sticking. Use a paper towel lightly coated in canola, peanut, oolive oil.
Serve with..
Make it a full meal with these great ideas from my kitchen:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Caprese Venison Burger
Equipment
- BBQ Spatula
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Venison Burgers
- 1½ pound ground venison
- ⅓ cup sun dried tomatoes packed in oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon worcestershire sauce
- 4 ounces mozzarella cheese shredded
- 4 ounces mozzarella cheese sliced (for topping burger)(optional)
- 2 tablespoons fresh basil chopped
- 1 teaspoon salt
- ½ teaspoon ground pepper
Sun Dried Tomato Aioli
- 6 tablespoons mayonnaise
- 2 tablespoons sun dried tomatoes packed in oil
Instructions
- Preheat grill to medium-high heat, about 400 degrees F.
- In a small bowl, combine the mayonnaise and 2 tablespoons of the sun dried tomatoes. Refrigerate.
- In a large bowl, using your hands, combine ground venison, the remaining sun dried tomatoes, shredded mozzarella cheese, fresh chopped basil, worcestershire sauce, garlic powder, salt, and black pepper until just combined. Do not over mix.
- Divide burger mixture into 6 equal portions and shape into patties.
- Place burgers on hot grill and cook for 5-6 minutes on each side, until internal temperature registers 160 degrees F.
- When burgers are almost ready, place slices of fresh mozzarella cheese on top of the burger and lower the grill lid to cook another minute until cheese melts.
- Remove burgers from the grill and place on a plate. Allow burgers to set for 5 minutes before serving.
- Serve burgers on grilled bread or burger buns and top with sun dried tomato aioli and fresh basil.
Shelby Law Ruttan says
We love these burgers! They are so juicy and the sun dried tomato aioli is packing with flavor!