This burger combines equal parts ground venison and 99% fat-free ground turkey into a thick, seared-then-oven-finished patty that clocks in at 257 calories and 35 grams of protein per serving. Arrowroot starch and egg hold the blend together without breadcrumbs, and BBQ seasoning with garlic powder do the heavy lifting on flavor. If you have venison in the freezer and want a genuinely satisfying burger that isn’t beef, this is a practical use of it.
Why this recipe works
The two-step cook — sear on the stovetop, finish in a 400°F oven on a rack — is what keeps these patties from turning into hockey pucks. Venison is extremely lean, and so is 99% fat-free turkey; without the oven’s gentle, even heat after the sear, the outside overcooks long before the center reaches a safe temperature. The rack matters too: air circulates underneath the patties so they don’t steam and go soggy on the bottom. Arrowroot starch is the other key player — it absorbs moisture from the meat as it rests and firms the mix into patties that hold their shape during the sear without falling apart.
Troubleshooting
- Patties fall apart in the pan: The mix wasn’t chilled long enough before forming. Rest the formed patties in the fridge for at least 20 minutes before searing — the arrowroot needs time and cold to set up properly.
- Patties are dry and chalky inside: Both meats here are very low in fat, so overcooking is unforgiving. Use an instant-read thermometer and pull the patties at exactly 165°F (74°C) — not a degree more. Don’t rely on color or timing alone.
- No crust forming during the sear: The pan wasn’t hot enough, or the patties were wet on the surface. Pat each patty dry with a paper towel before it goes into the pan, and let the coconut oil fully heat before adding the meat.
- Patties puff up and lose their flat shape: Venison and turkey can contract unevenly. Press a shallow thumbprint into the center of each patty before searing — it counteracts the puff and keeps the patty flat for even cooking.
- Bland flavor even with seasoning: BBQ seasoning blends vary widely in salt content. Taste your seasoning blend before mixing — if it’s low-sodium, add a pinch of kosher salt directly to the meat mixture.
Shopping notes
- Ground venison: Not a grocery staple in most areas. Check local butchers, hunting co-ops, or specialty meat shops. Frozen ground venison from online retailers works fine — thaw it fully in the fridge before mixing. If you’re substituting, ground bison is the closest match in leanness and flavor.
- Arrowroot starch: Found in the baking or natural foods aisle. Cornstarch works as a 1:1 swap in a pinch, though arrowroot binds more cleanly at lower temperatures and is the better choice here.
- BBQ seasoning: This is a dry spice rub, not a sauce — brands like McCormick Grill Mates or any dry BBQ rub work. Check the label: some blends are mostly sugar, which will burn during the sear. Choose one with a short ingredient list and real spices up front.
Make-ahead notes
The raw meat mixture can be made up to 24 hours ahead and kept covered in the fridge — this actually improves the bind and lets the seasonings work into the meat more thoroughly. Formed raw patties keep well for up to 24 hours in the fridge, separated by parchment. For longer storage, freeze raw patties on a sheet tray until solid, then transfer to a zip bag; they keep for up to 3 months. Thaw overnight in the fridge before cooking — don’t cook from frozen, as the outside will scorch before the center reaches 165°F. Cooked patties reheat best in a 325°F oven for 10 minutes; microwaving works but dries them out fast given how lean the meat is.
Loaded Turkey-Venison Burgers
Equipment
- Large oven-safe wire rack
- Rimmed sheet tray (18×13 inch / 46x33cm)
- 12-inch cast iron or heavy-bottomed skillet
- Large mixing bowl
- Instant-read digital thermometer
- Aluminium foil
Ingredients
- 1 pound ground venison 450g
- 1 pound ground turkey 99% fat-free, 450g
- 2 medium eggs
- 1 tablespoon arrowroot starch
- 1 tablespoon BBQ seasoning such as Penzeys Galen Street Seasoning, or any additive-free BBQ rub
- ½ tablespoon garlic powder
- 1 tablespoon coconut oil for searing
Instructions
- Preheat the oven to 400°F / 205°C (200°C fan-forced). Line a rimmed sheet tray with aluminium foil and place an oven-safe wire rack on top.
- Combine all of the above ingredients in a bowl and blend well with your hands. You can do this a day ahead of time or in the morning to allow the flavours to meld more and the arrowroot to set up and bind better if you have the time.1 pound ground venison, 1 pound ground turkey, 2 medium eggs, 1 tablespoon arrowroot starch, 1 tablespoon BBQ seasoning, 1/2 tablespoon garlic powder
- Form into 6 equal-sized thick patties.
- Heat a 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of coconut oil and swirl to coat. Once the oil shimmers, sear each patty for approximately 3 minutes per side until a dark crust forms, then transfer to the wire rack.1 tablespoon coconut oil
- Once all the patties are seared, place the rack in the oven and cook until the internal temperature reaches 165°F / 74°C — approximately 10-12 minutes. Because this blend contains ground turkey, 165°F is the minimum safe internal temperature. Do not cook past this point, as both meats are very lean and will dry out quickly.
Notes
Nutrition
Your questions, answered
Can I use all venison and skip the turkey?
You can, but the patties will be drier and more prone to crumbling. Turkey adds a small amount of fat and a softer texture that helps the patty hold together and stay moist through the two-step cook.
What temperature should the patties reach before I pull them from the oven?
Pull them at 165°F (74°C) internal temperature — this is the safe minimum for any ground poultry blend. Because both venison and turkey are very lean, going past 165°F will noticeably dry out the patty, so check early with an instant-read thermometer.
What do I serve these on if I’m avoiding bread?
Large butter lettuce leaves work well as a wrap and hold up to a loaded patty without tearing. Thick-sliced grilled portobello caps are another solid option if you want something more substantial.
Can I cook these entirely on the stovetop without the oven step?
Skip the egg in the mix — it makes the patty mushy. Beyond that, stovetop-only is possible but tricky: lower the heat to medium after the sear and cover the pan to trap heat, checking the internal temperature frequently. The oven method is more reliable for getting an even cook on a thick patty without burning the outside.
What toppings work well with the BBQ and garlic seasoning in these patties?
Sharp cheddar, caramelized onions, and a smear of whole-grain mustard complement the savory-smoky flavor without competing with it. Avoid heavy sweet sauces — the BBQ seasoning already has that note covered.
Try these next
- BBQ Cheeseburger Recipe
- Honey BBQ Chicken Burger
- Ultimate Guacamole Bacon Burger
- Angus Bacon Guacamole Burger