Venison Patty Melts

5 from 3 votes

Made with ground venison, this patty melt boasts all the melty cheese, caramelized onion, and rye bread goodness of the traditional sandwich – with a fresh ground deer meat twist!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Ground Venison Recipe, venison burger, venison patty melt

Servings: people

Calories: 651kcal

Author: Amanda Gajdosik

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