Keto Venison Burger

With a stuffing of spinach, sun-dried tomatoes, and feta cheese, you won’t even miss the bun on these keto-friendly burgers

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time

The first few hunts of the season always teach me an important lesson. I should have hit the walking trails more and the dinner line less. Luckily, venison fits right in to a low-carb diet. One of my favorite keto venison recipes is this burger. It’s always a hit with everyone, even those who aren’t dieting.

Every bite bursts with flavor.

A mixture of sun-dried tomatoes, baby spinach, and feta cheese gives these burgers a nice texture and super flavor. We serve them on a bed of crunchy leaf lettuce drizzled with Italian dressing to make them a meal on their own.

Serve the burger over a bed of dressed lettuce or wrapped in lettuce for an on-the-go meal.


1 pound ground venison

1 green onion, sliced

1/2 cup baby spinach, torn

1/4 cup sun-dried tomato, chopped

1/4 cup crumbled feta cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

Cooking Instructions

In a large bowl, mix the ground venison with the green onion, spinach leaves, chopped sun-dried tomato, and feta cheese. Add the salt, black pepper, and oregano. Stir gently to incorporate everything evenly throughout.

Add the sun-dried tomatoes, feta cheese, green onions, and spinach to the ground venison.

Form the meat into 4 equal patties. Use your thumb to make an indention in the center of each patty to keep them even as they grill.

Pat the venison into burgers.

Set your Traeger Grill to 350 degrees and cook the burgers for 7 to 9 minutes per side, or until the burgers reach your desired doneness level.

Drizzle leaf lettuce with Italian dressing, then serve the burgers on top. You can also skip the dressing and use the lettuce as a wrap for eating the burgers on the go.

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