The thick delicious brown gravy with mushrooms is just pure comfort food, especially when served with roasted garlic mashed potatoes.
If you are looking for venison recipes, this is surely a delicious one and you really can't tell it's not beef!
The kids loved it too and the best part no one even asked what it was because it tasted so good and the same as regular hamburger.
I know sometimes you can just think about wild game meats and not be interested in even trying it, but if you love venison and need ideas for using ground venison, try this recipe first!
You can leave the mushrooms out if you're not a fan and I will give other substitutions for ingredients below.
The gravy simmered with these burgers makes them tender and keep the venison moist not dried out.
We love venison cabernet hamburgers, venison chili, and fried venison steak cutlets, those are all favorite just waiting for all venison lovers out there!
Scroll down to the recipe card and check out this great recipe!
Easy Recipe
You can make this all from scratch or cut corners with some of the ingredients when you're in a hurry.
Even though I love the homemade gravy recipe for these salisbury venison steaks below, sometimes I get store-bought premade jar gravy in a pinch
We are big fans of salisbury steak and have made it with many other types of meat, so scroll down and if you aren't a venison lover, and check out this basic recipe.
Ingredients You Will Need to Make Venison Hamburger Salisbury Steak
Scroll down to the recipe card for the exact measurements
- For the Patties:
- ground venison hamburger or use another suggestion below
- medium-size eggs
- Worcestershire sauce
- ketchup
- prepared mustard
- Italian style bread crumbs
- white bread
- milk
- Parmesan Cheese
- granulated garlic powder
- salt, pepper to taste and we like a little cayenne pepper for heat
- Optional Additions: jarred sliced or canned mushrooms rinsed around 8 ounces, 1/2 cup sliced onions
- Homemade Brown Gravy Ingredients or Use Store-Bought Brown Gravy Bottled around 3 cups
- French onion soup mix
- beef stock
- white wine, marsala wine or use apple juice
- Worcestershire sauce
- unsalted butter (unless you need the added salt)
- cracked pepper
- cloves minced garlic
- flour
Meat Substitutions
- Boneless Chicken Cutlets
- Boneless Pork Chops
- Steak Cutlets
- Any Other Wild Game Meats
- Hamburger beef Patties
- Ground turkey, chicken or pork
- Cube steaks
Tips:
- Always use a combination of butter and oil for frying venison, it's very lean and needs fat.
- The milk and the bread added keeps the venison moist don't skip that step
- Keep the patties warm if making homemade gravy instead of using the bottled
- These patties can be frozen to use another time
- This mixture of venison meat can be used for shepherds pie or a meatloaf
- Serving suggestions are roasted garlic mashed potatoes, corn on the cob, and big sweet yeast rolls
- You can also bake the patties instead of frying or air fry them sprayed with cooking oil
- Make sure the venison is very dry no blood before mixing
More Venison Recipes To Try:
Venison Stew
Venison Pot Pie
Venison Cacciatore
Pin for later Venison Hamburger Salisbury Steak
Yield: 8

Venison Hamburger Salisbury Steak
prep time: 15 Mcook time: 25 Mtotal time: 40 M
This is a wild game recipe using ground venison hamburger meat to make a classic dish called salisbury steak. The patties are shaped into burgers sauteed and placed into a brown onion and mushroom gravy.
ingredients:
- For the Patties:
- 2 lbs ground venison hamburger
- 2 medium-size eggs
- 4 tablespoons Worcestershire sauce
- 1/4 cup of ketchup
- 1 teaspoon prepared mustard
- 1/2 cup Italian style bread crumbs
- 1 slice of white bread added to 3 tablespoons whole milk and squeezed out
- 1/ teaspoon Italian dried seasoning
- 2 tablespoon Parmesan Cheese
- 1 teaspoon granulated garlic powder
- salt, pepper to taste (we like a little cayenne pepper for heat)
- Optional Additions: jarred sliced or canned mushrooms rinsed around 8 ounces, 1/2 cup sliced onions
- Homemade Brown Gravy Ingredients or Use Store-Bought Brown Gravy Bottled around 3 cups
- 1 pack French onion soup mix
- 2 cups beef stock
- 1/2 cup white wine, marsala wine, or use apple juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup unsalted butter (unless you need the added salt)
- 1 teaspoon cracked pepper
- 2 cloves minced garlic
- 1/4 cup flour
instructions:
How to cook Venison Hamburger Salisbury Steak
- For the Venison Patties:
- In a large bowl, mix all the ingredients into the ground venison and shape it into patties.
- In a large skillet add 1 tablespoon butter and 2 tablespoons any kind of cooking oil.
- Fry the patties in oil for around 3 to 5 minutes on both sides.
- Place in a dish and set aside.
- For the Gravy ( homemade version)
- Use the fat from frying the patties, add the butter and then the flour.
- Cook the flour mixture for around 3 minutes on low heat.
- Stir in the liquids, add remaining ingredients including the mushrooms if using.
- Simmer until thick.
- Add the patties and simmer for around 5 to 7 minutes.
- Note: if using bottled gravy, I usually add around 1/2 teaspoon granulated garlic and 1/4 cup of wine mentioned.
NOTES:
Substitute any meats of choice boneless for vension:
Boneless Chicken Cutlets
Boneless Pork Chops
Steak Cutlets
Any Other Wild Game Meats
Hamburger Patties
Ground turkey, chicken or pork
Boneless Chicken Cutlets
Boneless Pork Chops
Steak Cutlets
Any Other Wild Game Meats
Hamburger Patties
Ground turkey, chicken or pork
Calories
294
294
Fat (grams)
17
17
Sat. Fat (grams)
6
6
Carbs (grams)
14
14
Net carbs
9
9
Sugar (grams)
6
6
Pin for later Venison Hamburger Salisbury Steak
Recipes We Love
Sausage Mushroom Peppers Cabernet
Venison Sauerbraten Stew
Venison Cacciatore
Venison Stew Old Fashioned
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.
Claudia, I am going to make these - your healthier version anyway. lol. We love these kind of sandwiches.
ReplyDeletegreat memories,claudia!the smell of garlic reached me...
ReplyDeleteItalians did indeed saute or fry everything in butter or olive oil. Stick to the olive oil mostly and you are just fine. And sauteeing first in garlic = yes, she knew what she was doing. I'd have a garlic laden hamburger any day of the week.
ReplyDeleteWow, not that is some kind of burger:) I love the smell of garlic...Fantastic!
ReplyDeleteThose sound delicious!! I've been craving burgers but wanting something different. I'm thinking that these might be the ticket!! Thanks for sharing!
ReplyDeleteLove this Italian style burger! Every time I come here I become immersed in my own memories. My Great Grandma lived to be 92 and my Grandma 89. It must be all that olive oil and garlic!
ReplyDeleteFried or grilled...I would enjoy this either way!
ReplyDeleteThe burger looks delectable and satisfying!
ReplyDeleteNow that is one nice sandwich!
ReplyDeleteBon appetit!
=:~)
That.
ReplyDeleteLooks.
SO GOOD.
Loving the post! All of it!
Claudia, it's a truly awesome looking burger and I'm sure it taste delicious.
ReplyDeleteYou say the same thing as I do about grandma and the cholesterol. Mine lived to 83, never was sick! I think they ate cleaner, as in no processed stuff. Your burger looks fabulous!!! I remember a boyfriends "ma" making these, yum.
ReplyDeleteI think I would love to grow up with your grandmother! This sounds so tasty.
ReplyDeleteNow this is my kind of sandwich!!!
ReplyDeleteFor the hb steak gravy, it calls for 1/2 Worcestershire sauce. Is that half cup, tsp, or tbs??
ReplyDeletethanks for catching that its 1/2 teaspoon thank you!!!
DeleteThis sounds incredible! I absolutely love venison and can't wait to try it!
ReplyDeleteI love incorporating wild game like venison any chance I have, great idea with these salisbury steak hamburgers!
ReplyDeleteThis is packed full of flavors! Everyone loved it!
ReplyDeleteWhat a delicious burger! Not often do we cook with venison, but this was a wonderful recipe for beginners! Thanks for the tips!
ReplyDeleteI love venison. It's so rich and meaty! I'll be giving these burgers a go soon.
ReplyDelete