Venison & Pork Cheeseburger

This burger blends lean venison and fatty pork for an ultra-juicy patty, topped with melty cheese and a spicy, tangy special sauce made from Kewpie mayo, ketchup, and Calabrian chili.

Why You'll Love Venison & Pork Cheeseburger

The venison and pork get mixed just until combined and formed into patties with a center dimple so they cook flat. Cheese melts under a cover after the flip, and the special sauce is Kewpie mayo, ketchup, and crushed Calabrian chili whisked with a splash of white wine vinegar.

Tips and Tricks

• Don't overmix the meat. Just enough to combine.
• Form a small dimple in the center of each patty to prevent puffing.
• Cover the pan to melt the cheese faster and more evenly.

Variations

• Swap Calabrian chili for sambal, harissa, or hot honey.
• Use cheddar, gouda, or blue cheese instead of American.
• Grill the patties for a smoky twist.

Substitutions

• Replace venison with beef or lamb for similar structure and flavor.
• No Kewpie? Use regular mayo + a splash of lemon juice.
• No Acid League ketchup? Use any tangy or artisanal ketchup you like.

Best served with

• Sweet potato fries
• Crispy slaw
• Grilled corn
• Cold IPA or ginger beer

How to Store Leftovers

Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven until warmed through. For best texture, store buns and sauce separately and reassemble fresh when serving.

Common Questions

Venison & Pork Cheeseburger

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This burger brings the best of wild and rich flavors. Lean venison and fatty pork come together for an ultra-juicy patty topped with melty cheese and a spicy, tangy special sauce.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course, Sandwiches

Cuisine: American

Calories: 31

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 lb Venison ground meat
• ½ lb Pork ground meat
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• Olive oil for cooking
• 4 slices Cheese slices American, cheddar, or your choice
• 4 Burger buns toasted
• 2 tablespoon Kewpie mayo
• 1 tablespoon Acid League ketchup or quality ketchup
• 1 tablespoon Crushed Calabrian chili
• 1 teaspoon White wine vinegar

Equipment

• Cast iron skillet or heavy-bottomed pan
• Spatula
• Mixing Bowls

Method

 

Make the patties

1. In a bowl, mix together the venison, pork, onion powder, garlic powder, Worcestershire, salt, and pepper until just combined. Form into 4 equal patties with a small dimple in the center.

Cook the patties

1. Heat olive oil in a cast iron skillet over medium-high heat. Add the patties and sear until golden on the first side, about 3-4 minutes. Flip, add the cheese slices, and cover the pan to melt the cheese. Cook until the burgers are fully cooked and cheese is melted.

Toast the buns

1. While the patties cook, place the burger buns in a 400°F oven until warmed and lightly crisped.

Make the special sauce

1. In a small bowl, whisk together Kewpie mayo, ketchup, Calabrian chili, and white wine vinegar.

Assemble the burgers

1. Spread the special sauce on both sides of the toasted buns. Add the burger patty and any additional toppings you like. Serve immediately.

Nutrition

Calories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gSodium: 225mgPotassium: 193mgFiber: 1gSugar: 2gVitamin A: 13IUVitamin C: 3mgCalcium: 29mgIron: 1mg

Notes

Storage: best eaten right away while the bun is warm and the cheese is melted. You can form the raw patties up to a day ahead and keep them covered in the fridge, then cook fresh. Cooked leftover patties keep 2-3 days and reheat well in a skillet.

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