Venison burger

This is the most Nordic way to eat a burger, where wild game meets fast food.

Course Snack
Cuisine Nordic
Servings 4 people
Calories 1604 kcal



  • 500 ml sunflower oil
  • 2 piece eggs
  • 1 tbsp apple cider vinegar
  • 1 tsp black pepper
  • 1 tsp dille
  • 3 tbsp red berry Scandinavian
  • 3 piece beetroots

Mozzarella sticks

  • 4 piece mozzarella cheese
  • 1 bowl flower
  • 1 bowl eggs 4 eggs is plenty
  • 1 bowl breadcrumbs
  • 2 tsp thyme dried
  • 2 tsp dille fresh
  • 2 tsp parsley fresh
  • 2 tsp garlic powder

Venison burger

  • 500 gram chopped ground venison
  • 1 piece egg
  • 3 tbsp parsley
  • 1 tbsp thyme
  • 1 tbsp garlic
  • 8 slice goat cheese
  • 100 gram raw spinach
  • 1 piece sweet onion


  • Season the ground venison with the parsley, thyme, garlic and the egg yoke.
  • Mix this well until it all starting to get thicker and sticking together.
  • Start making patty’s on some baking paper.   
  • Now it’s time to make a good mayonaise, grab a measuring cup and add the sunflower in to it.
  • Add the eggs, vinegar, salt and pepper.
  • Use your immersion blender until you got a smooth mayonaise texture.
  • Chop fine the beetroots and the berry’s and add them to your mayonaise.
  • Slice the goat cheese in to long sticks.
  • Grab 3 bowls, one for the flower, one for the eggs and one for the breadcrumbs.
  • Season the breadcrumbs with the thyme, dille, parsley and garlic and mix it with the breadcrumbs.
  • Dip each mozzarella stick in the flower, then the eggs and then in the breadcrumbs.
  • Repeat this process one more time for each mozzarella stick and set this on a cooling rack.
  • Setup your barbecue up for a smoking session and add some beech wood.
  • Smoke the burgers indirect for about 30 minutes, then take them of and let them rest.
  • Now set your barbecue up for direct grilling and pump up the temperature.
  • Slice some burger buns open and grill the inside to make it crunchy.
  • Quickly sear both sides of the burger patty’s and add some  goat cheese over it.
  • Once your cheese is melted your burgers are done.    
  • Now it’s time to build your burger.
  • Grab the bottom bun and add some beetroot-mayonaise and add some raw spinach on it.
  • Add one burger patty on it followed by some more beetroot-mayonaise and then add the second patty.
  • Again add some more mayonaise and top it off with some more spinach, put the cap on and your burger is done!
  • Fry the cheese sticks in a frying pan at around 180 degrees Celsius (360 degrees Fahrenheit) until they are golden brown.
  • Serve this with some soda and you got yourself an epic menu!



Calories: 1604kcalCarbohydrates: 21gProtein: 46gFat: 150gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 111gTrans Fat: 1gCholesterol: 252mgSodium: 473mgPotassium: 985mgFiber: 4gSugar: 14gVitamin A: 3573IUVitamin C: 23mgCalcium: 196mgIron: 8mg
Keyword Barbecue, Burger, fast food, Venison
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