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Venison Burger
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Venison Burger (150 g) has 270 calories. That works out to 180 calories per 100 g. It contains 3 g of carbs, 33 g of protein, 13.5 g of fat and 0.8 g of fiber. Its 3.9 µg of B12 covers 163% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
270
KCAL / 150G
Carbs
3g
· 1% DV
Protein
33g
· 66% DV
Fat
13.5g
· 17% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 50% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 270 kcal | |
| Total fat | 13.5 g | 17% |
| Saturated fat | 4.8 g | 24% |
| Trans fat | 0.08 g | |
| Sodium | 480 mg | 21% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 33 g | 66% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 270 kcal |
| 1 piece (mini) | 80 g | 144 kcal |
| 100 g | 100 g | 180 kcal |
| 1 piece (small) | 100 g | 180 kcal |
| 1 piece (thin) | 120 g | 216 kcal |
| 1 piece (large) | 220 g | 396 kcal |
| 2 piece (double) | 300 g | 540 kcal |
| 1 piece (jumbo) | 300 g | 540 kcal |
Calculated from 180 calories per 100 g.
A venison burger has a rich, slightly gamey flavour, often stronger than beef. Because venison is generally lean, the patty can taste less juicy; seasoning it with black pepper, herbs, or mushrooms complements its distinctive flavour.
Season a venison burger with salt, black pepper, garlic, or herbs such as thyme and rosemary. Keep the seasoning simple at first so the meat’s gamey flavour comes through; a little added fat can help keep a lean patty moist.
A venison burger usually turns dry because it has been overcooked. Venison is often leaner than beef, so cook the patty until safely done without pressing it down repeatedly; adding a little fat to the mixture can also improve juiciness.
A venison burger should reach an internal temperature of 160°F (71°C). Ground meat needs to be cooked thoroughly because bacteria from the surface can be mixed throughout the patty; check the centre with a food thermometer.
Yes, you can cook a venison burger from frozen, but it will take longer and may cook unevenly. For more even cooking, thaw it in the refrigerator first, then cook it through to a safe internal temperature.
Caramelised onions, sautéed mushrooms, sharp cheddar, and mustard pair well with a venison burger. Berry-based sauces also complement its gamey flavour; avoid piling on too many strong toppings if you want the venison taste to stand out.
A venison burger can be leaner than a beef burger, but the comparison depends on the meat and recipe. Added fat, cheese, and sauces can change the overall nutrition, so a venison patty is not automatically the healthier choice.
Cooked venison burgers keep for 3–4 days in the refrigerator. Refrigerate them promptly in a covered container, and reheat until hot throughout before serving; discard a burger that has been left at room temperature for too long.
Yes, venison burger patties freeze well. Separate them with parchment or wrap them individually in airtight packaging to prevent sticking and freezer burn; thaw them in the refrigerator before cooking for more even results.
Yes, venison burgers can be eaten during pregnancy if they are cooked thoroughly, with no raw or pink centre. If you have a personal concern about eating game meat or food safety during pregnancy, ask your healthcare professional.
Vitamins
B12
3.9µg · 163% DV
B3
9.75mg · 61% DV
B6
0.68mg · 40% DV
B2
0.45mg · 35% DV
Minerals
Zinc
6.3mg · 57% DV
Phosphorus
278mg · 40% DV
Iron
5.25mg · 29% DV
Selenium
14µg · 25% DV
Sodium
480mg · 21% DV
Potassium ⭐
390mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A venison burger is a burger patty made from deer meat, served in the familiar burger style. It is a way to use venison beyond roasts and stews, and may be made from minced meat alone or with seasoning and other ingredients. Because venison is often lean, it can become dry if cooked for too long; a hot grill or pan and a short rest after cooking help keep it tender.
Serve it in a bun with lettuce, tomato, pickles and a savoury sauce, or skip the bun and pair it with salad or roasted vegetables. With 22 g of protein per 100 g, it is a protein-rich choice with little carbohydrate. A smaller bun and plenty of vegetables make for a lighter plate.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.8g
MONOUNSATURATED
5.4g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.