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A Venison Patty Melt is just like the beloved diner sandwich made with caramelized onions, melty cheese, and toasted rye bread. We’ve just made it better by using fresh ground deer meat! This is an easy and delicious venison recipe that can be made on the grill or stovetop.
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Sometimes you need something different from a classic juicy ground venison burger but you’re not in the mood for a venison tenderloin sandwich or venison philly cheesesteak. That’s where this simple and scrumptious venison patty melt comes in!
If you're looking for even more ground venison goodness - be sure to check out my round-up of the 10 best ground venison recipes!
Ingredients for this recipe
Venison Patty Melt Recipe
This is just a brief overview, find detailed instructions in the recipe card below!
Forming the Venison Burger Patties
The key to a good patty melt is to make sure your meat patties are roughly the same size and shape as the bread slices.
After mixing the meat, divide it in quarters and shape each section into a large, flat rectangle the same size as the bread and place on a tray that’s been lined with wax paper.
Adding Fat to Ground Venison
Venison is an incredibly lean meat, it’s important to add a bit of fat to it before cooking to make sure the burgers come out tender and juicy! I like to use lard, but I’ve offered some substitutions below.
Ingredient Substitutions
Worcestershire – If you don’t have Worcestershire sauce, you can substitute balsamic or red wine vinegar. Distilled white vinegar is a no go, though!
Lard – Adding a little fat to ground venison keeps the burgers tender and moist. If you don’t have lard you can use bacon fat, butter, or olive oil. I’ve used all with great success!
Rye Bread – Marbled or seeded rye can be used in place of the plain, unseeded rye.
Cheese – The way American cheese melts is such an integral part to the patty melt experience. I adore the Deli Deluxe slices, but regular American cheese will work too. Even white American cheese would be delicious. Feel free to substitute provolone for the Swiss, if you’re not a fan.
Making a Venison Patty Melt on the Stovetop
- Set a large cast iron over medium-high heat and add 2 tablespoons of butter.
- When the butter is melted, add the onions and sauté until caramelized. Remove and set aside.
- Add another tablespoon of butter to the pan and then add the venison burgers. (You may have to do this in two batches).
- Remove the cooked burger patties from the pan, lower the heat to medium-low while you assemble the patty melts.
- Follow the recipe instructions as written for assembling and toasting the patty melts and enjoy!
Watch the recipe video!
Venison Patty Melts
Equipment
- Pellet Grill (or charcoal or gas grill)
- Large Griddle (or cast iron pan)
Ingredients
- 1 large sweet onion sliced
- ¼ cup salted butter divided
- 1 pound ground venison
- 2 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 2 tsp. Worcestershire sauce
- 1 tablespoon lard melted
- 8 slices rye bread
- 4 slices American cheese
- 4 slices Swiss cheese
Instructions
- Preheat your pellet grill to 450 degrees, or a gas grill to "high," or make a direct heat source on your charcoal grill. Set a large griddle or skillet directly over the flames/heat source.
- When griddle is preheated, add 2 tablespoons salted butter and the sliced onions to the pan, stirring to coat. Cook onions, stirring occasionally, until they have softened and become caramelized, about 7 minutes.
- While the onions cook, add 1 pound ground venison, 2 teaspoons kosher salt, ¼ tsp. black pepper, 2 teaspoons Worcestershire sauce, and 1 tablespoon melted lard to a large mixing bowl and gently combine with clean hands, being careful not to overmix.
- Divide the meat into four equal portions and form into rectangular patties (so they are roughly the same shape and size as the sliced rye bread) and set on a baking sheet covered in wax paper.
- When onions have caramelized, move over to one side of the griddle to stay warm (or remove to a small bowl and keep warm). Add the burger patties to the griddle and cook for 2 minutes, per side, or to desired doneness.
- To assemble the patty melts: Place 1 slice of rye bread on your prep surface, followed by a slice of Swiss cheese, ¼ of the caramelized onions, the cooked venison burger patty, a slice of American cheese, and top with another slice of rye bread. Repeat with remaining three sandwiches. Butter the top slices of bread and place the sandwiches, buttered side down, on the still-hot griddle (carryover heat will help ensure the sandwiches get toasted!).
- Carefully butter the slices of bread facing up before flipping the sandwiches to toast the other side until beautifully golden brown.
- Remove from griddle and serve immediately.
Video
Notes
- Refer to post for instructions on how to make these sandwiches on the stovetop.
Nutrition
Maria Haren says
I was simply blown away from this recipe! And an absolute hit with everyone in my household. Definitely one for the books!
(This comment was left by a family member of the writer of midwestniceblog.com)
Amanda Gajdosik says
Oh Maria that makes me so happy to hear 🙂 Glad everyone enjoyed it!