The Ding Dang It Burger is a deliciously moist and favorable deer burger infused with a smokey bacon cheddar cheese and topped with a sweet Southern cole slaw on a sweet Hawaiian bun.

While my son, Brandon, was eating one of these I asked if he liked them and he said, with his eyes rolled in the back of his head, “Oh, God! They are the best burgers that ever hit my mouth!” So, I had to share this one with the blog!

This is another recipe that I had a hard time naming. Why does it have to be complicated–It’s like when it’s time to name the recipe my brain is on lockdown! Thankfully, my almost-three-year-old granddaughter Hadley helped with picking a name.

She grabbed the remote to the TV and jumped up on the sofa beside of us and said, “Let’s watch deer and say ding dang it!” She’s so dang cute when she says it and she loves watching deer on TV. I’m sure she is going to be a hunter. So, there ya go! That’s how I came up with the name and I think it fits perfectly.

I mean, just look at the ingredients in that big ole bowl and you’ll say, “Ding dang it!” Yes, I know I’m corny lol

This is a large batch, but if you are a follower of our blog you know by now that when I cook, I cook for an army. This recipe makes 12 burgers so if you need to make less just cut it down to the right size. In general, 1 pound of ground deer burger will make about 3-4 burgers, depending on how big and thick you like yours.

Feel free to print our recipe card:

Heavenly Tenderloin Bites

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 12 Burgers

Serving Size: 1 Burger

Calories per serving: 657

Fat per serving: 34 g

Heavenly Tenderloin Bites


  • 3 lbs of venison, ground
  • 2 eggs
  • 2 packs of Kraft Smokey Bacon Cheddar Shredded Cheese (13.2 oz. total)
  • 3 tsp. Great Value Minced Garlic
  • 1 tsp. salt
  • 16 oz. Marketside Tri-Color Cole Slaw
  • 1/14 cup Mayo
  • 1/4 cup white vinegar
  • 2/3 cup of white sugar
  • 12 Sam's Choice Sweet Hawaiian Onion Hamburger Buns


  1. Let's prepare the slaw first. In a bowl, mix the vinegar, sugar and mayo and then gently mix it with the slaw and refrigerate it for later.
  2. Preheat a frying pan or grill to medium-high heat, 375°F.
  3. Put the ground venison burger in a large bowl and break it up. Add all of the other ingredients and mix.
  4. Press the burgers to about 1/2" thick and fry for about three minutes on each side or grill over medium-high heat for about 5 minutes per side or until cooked to the desired temperature--rare 125, medium 145, and well done 160.
  5. Remove when done, place on the bun, and top with about four tablespoons of slaw. Enjoy!

If you’re not a huge garlic fan just leave the minced garlic out. They will still be awesome! These burgers are great as leftovers too so plan to take some to lunch the next day.

The good, the bad and the delicious…

  • The Ding Dang It Burger is high in protein, calcium, and iron.
  • Unfortunately, it is high in calories, fat, and cholesterol, and might be a little too high in sodium, especially for those of you on a low-sodium diet. This burger is really a cheat day burger!

See my tips below for making this a more diet-friendly recipe.


The Ding Dang It Burger Nutrition Facts

Yields: 12 Burgers Serving Size: 1 Burger, 5 Tbsps of Slaw
Calories 657  Calories from fat: 47%   
  % Daily Value*
 Total Fat 34 g 52%
 Saturated Fat 10 g 51%
 Monounsaturated Fat 5 g  
 Polyunsaturated Fat 11 g  
 Trans Fat 0 g  
 Cholesterol 204 mg 68%
 Sodium 698 mg 29%
 Potassium 488 mg 14%
 Total Carbohydrates 40 g 13%
 Dietary Fiber 2 g 9%
 Sugars 14 g  
 Protein 50 g  99%
 Vitamin A 9%  Vitamin C 6%
 Calcium 33%  Iron 39%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc

To make this recipe more diet-friendly… 

  • Anything you do to this burger will change the deliciousness of it and it would also break my heart lol but if you must, here are some ideas.
  • To help lower the cholesterol and fat you could use less fat in your ground venison burger but keep in mind that for burgers you really need the fat. You want it to be juicy and moist. If you leave out too much fat the burgers will be dry and gross. This recipe was calculated using 80/20 ground venison burger.
  • To help lower the fat, even more, you can use a healthier mayo and also a low fat or fat-free cheese. As of now, I haven’t seen a low-fat version or healthier version of the Smoky Bacon Cheddar Cheese so maybe try a different healthier cheese and add in some bits of bacon.
  • To help lower the calories you could skip the bun and opt for a tortilla or even a lettuce wrap.
  • To help lower the sodium use a salt alternative for the added salt in the recipe or leave it out. 
  • Whatever changes you make to your Ding Dang It Burger, you can recalculate the nutrition facts at

Bon Appétit


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