Old Timber Outdoors
A venison smash burger with two thin patties, melted cheddar and griddled onions
Illustration
All recipes Ground venison

Griddle Venison Smash Burgers

Thin, crusty venison patties smashed on hot cast iron with sharp cheddar.

4 servings20 min hands-on25 min total

Campfire or stove and oven · Lunch, Dinner

Skill: Easy

Untested draft

Ingredients

  • 1½ lbGround venison, ideally ground with 10 to 20 percent fat
  • 4Burger buns
  • 4 slicesSharp cheddar
  • 1Onions, thinly sliced (optional)

You'll need

Cast iron skillet, Instant-read thermometer.

Leftovers

Serve hot.

Method

  1. Divide the venison into eight loose balls. Keep cold.
  2. Heat the skillet very hot. Smash two balls flat with a sturdy spatula and season.
  3. Cook until deeply browned, flip, add cheese and cook to 160°F.
  4. Stack two patties per toasted bun with the optional onion.
Cook to 160°FGround venison: 160°F. Thin smashed patties get there fast.

Food safety sources