Mouthwatering Ground Venison Patty Melt

Here is my go-to ground venison patty melt recipe, complete with melted Swiss cheese, caramelized onions, and perfectly toasted rye bread. It’s a cozy twist on the classic diner sandwich that makes good use of wild game meat.

This patty melt has become our Friday night comfort food tradition during hunting season. I always make extra caramelized onions because my husband loves to pile them high on his sandwich. Nothing hits the spot quite like a hot, cheesy patty melt after a long week, wouldn’t you agree?

What Kind of Ground Venison Should I Use?

For a juicy patty melt, you’ll want to use ground venison that has a bit of fat added to it since deer meat is naturally very lean. Most hunters and butchers mix their ground venison with about 10-20% pork fat or beef fat, which helps keep the meat moist and flavorful during cooking. If your ground venison is pure deer meat with no added fat, you might want to mix in some ground pork or a bit of beef suet before making your patties. When selecting ground venison, look for meat that’s bright red in color and has been properly handled and stored – if you’re getting it from a hunter friend, ask how it was processed and whether any fat was added during grinding.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this patty melt:

• Ground venison: If you can’t get your hands on venison, lean ground beef (90/10) works well here. Ground turkey is another option, but you’ll want to add 2 tablespoons of olive oil to the meat mixture since it’s so lean.
• Rye bread: Not a fan of rye? Sourdough or thick-cut white bread make great alternatives. Just make sure to use sturdy bread that can hold up to the filling.
• Lard: You can easily swap the lard for butter, olive oil, or even bacon fat for extra flavor.
• Cheese combo: The American and Swiss combo gives a perfect melt, but feel free to use all Swiss, all American, or try provolone or mild cheddar instead.
• Sweet onion: Yellow or white onions work just fine in place of sweet onions. Red onions can work too, but they’ll give a sharper taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking venison patties is preventing them from becoming dry and tough – since deer meat is extremely lean, it needs added fat (like the melted lard in this recipe) to stay juicy and flavorful.

A common mistake is overcrowding the pan when caramelizing the onions – give them plenty of space and cook them low and slow for about 30-40 minutes, stirring occasionally, until they develop a rich golden-brown color.

When forming your patties, avoid overworking the meat or pressing them too firmly, as this can lead to dense, tough burgers – instead, handle the meat gently and make patties that are slightly larger than your bread slices since they’ll shrink during cooking.

For the perfect melt, make sure your pan is at medium-low heat when assembling the sandwiches – too high heat will burn the bread before the cheese has a chance to melt properly, while too low heat will make the sandwich greasy and soggy.

What to Serve With Patty Melts?

When it comes to serving patty melts, you really can’t go wrong with classic diner-style sides that complement this hearty sandwich. French fries are the traditional go-to – either regular or sweet potato fries work great for soaking up any melty cheese that escapes the sandwich. If you’re keeping things casual, a handful of kettle-cooked potato chips adds the perfect crunch, while a dill pickle spear on the side cuts through the richness of the meat and cheese. For something lighter, try a simple coleslaw or a small side salad with tangy vinaigrette to balance out the savory flavors of the patty melt.

Storage Instructions

Keep Fresh: Already assembled patty melts are best eaten right away while the cheese is gooey and the bread is crispy. If you have leftover cooked venison patties, you can keep them in an airtight container in the fridge for up to 3 days. The caramelized onions will stay good in a separate container for about the same time.

Make Ahead: You can prep the components separately to make assembly quick and easy! Shape the venison patties and caramelize the onions up to a day ahead, keeping them covered in the fridge. When you’re ready to eat, just cook the patties and assemble your melts fresh.

Warm Up: If you need to warm up leftover patties, heat them in a skillet over medium heat until they’re hot throughout. For the best results, build your patty melt fresh with the reheated patty, as reheating a fully assembled sandwich can make the bread soggy.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-140 g
• Fat: 120-140 g
• Carbohydrates: 110-120 g

Ingredients

For the caramelized onions:

• 1 large sweet onion (thinly sliced for even caramelization)
• 2 tbsp salted butter

For the venison patties:

• 1 tbsp melted lard (adds flavor and moisture)
• 1 lb ground venison (or ground deer meat)
• 2 tsp Worcestershire sauce
• 1/4 tsp black pepper
• 2 tsp kosher salt

For the assembly:

• 4 slices American cheese
• 8 slices rye bread (I like Arnold’s or Pepperidge Farm)
• 2 tbsp salted butter
• 4 slices Swiss cheese

Step 1: Preheat Your Grill and Prepare the Griddle

Begin by preheating your pellet grill to 450 degrees, setting a gas grill to “high,” or creating a direct heat source on your charcoal grill.

Place a large griddle or skillet directly over the flames or heat source.

This ensures an even cooking surface and perfect grill marks for your patty melts.

Step 2: Caramelize the Onions

Once the griddle is preheated, add 2 tablespoons of salted butter and the sliced onions to the pan.

Stir the onions to coat them evenly with the melted butter.

Cook the onions, stirring occasionally, until they’ve softened and become caramelized, approximately 7 minutes.

Step 3: Prepare the Venison Patties

While the onions are cooking, in a large mixing bowl, combine 1 pound of ground venison with 2 teaspoons of kosher salt, ¼ teaspoon of black pepper, 2 teaspoons of Worcestershire sauce, and 1 tablespoon of melted lard.

Gently mix the ingredients with clean hands, taking care not to overmix, to maintain the meat’s tenderness.

Divide the mixture into four equal parts and shape each into rectangular patties to fit the rye bread.

Place the patties on a baking sheet covered with wax paper.

Step 4: Cook the Venison Patties

After the onions have caramelized, shift them to one side of the griddle to keep warm or remove them to a small bowl.

Place the venison patties onto the griddle and cook for 2 minutes on each side or to your preferred level of doneness.

Step 5: Assemble the Patty Melts

To assemble each patty melt, place a slice of rye bread on your prep surface, then layer with a slice of Swiss cheese, ¼ of the caramelized onions, a cooked venison burger patty, a slice of American cheese, and top with another slice of rye bread.

Repeat for the remaining sandwiches.

Butter the top slices of bread before placing the sandwiches, buttered side down, on the still-hot griddle.

Step 6: Grill the Sandwiches and Serve

With the sandwiches on the griddle, carefully butter the slices of bread that are facing up.

Flip the sandwiches to toast the other side until they are a beautifully golden brown.

Once toasted to perfection, remove the sandwiches from the griddle and serve them immediately while hot.