VENISON BURGERS
Keep in mind that what's important here is the technique and the grind, not so much my additional ingredients. Of course, I love my venison burgers like this, so I am biased. But so long as you follow general guidelines on toppings: mix something rich (cheese) with something sharp (tomato) and something slightly bitter or cleansing (lettuce or sorrel leaves) and a touch of sweet (ketchup) and you will be in good shape.
Provided by Hank Shaw
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Make sure the meat and bacon are cold. Cut the venison into chunks that will fit into your grinder. Do the same for the bacon. Mix the two together roughly so you can add a bit of each into the grinder as you go. Grind 1/2 to 2/3 of the mixture coarsely and the rest with the fine die. NOTE: If you are grilling your venison burgers, flip this so you grind 2/3 of the mix fine and only 1/3 coarse -- the reason is because grilled burgers tend to cook better and stay juicier when the grind is fine.
- Make between 4 and 6 patties, depending on how large you want your burgers. Form the patties with only as much force as absolutely needed -- you want the patties to hold together only loosely. Make them about 1/2 to 1 inch thick. Use your thumb to press an indentation into the center of each patty: This prevents the burgers from turning spherical when you cook them. Set the burgers aside.
- Heat the butter in a frying pan over medium-high heat. When it's hot, add the sliced onion and cook until it's done to your liking. Some people like juicy onion with a little char on the edges, some people prefer to go the full caramelized onion route. When finished, put the onions in a bowl so you can have them ready.
- I prefer grilled burgers, so I'll go through that method. Heat your grill on high and be sure to scrape down the grates with a wire brush. Only salt your burgers right before you cook them, and if you are salt-sensitive you might not need to with these because of the bacon. Place the patties on the grill and cook them without disturbing them (with the grill cover open) for 3 to 5 minutes, depending on how well done you like your burgers. Flip and cook for the same amount on the other side. I prefer 3 minutes per side with a really hot grill.
- When you flip the burgers, grind some black pepper over them, then spoon a little caramelized onion on each one if you'd like. With about 90 seconds to go on the second side, lay the cheese on top of the onions and cover the grill until the burger's ready. If you like toasted buns, toast them on the grill in this last 90 seconds. When everything's done, move the burgers and buns to a sheet tray or plate so the meat can rest for 5 minutes, while you build the burgers.
- You can do this any way you want, but I start with a green thing, then some ketchup or mayo or whatever, then the burger patty that has the onions and cheese already on it, topped with a slice of tomato (or roasted red peppeand finally some more of whatever condiment I happen to be using. My method is just how I do things; you can do anything you'd like.
Nutrition Facts : Calories 527 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 205 mg, Sodium 538 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VENISON BURGERS
A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!
Provided by egardenut
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h55m
Yield 6
Number Of Ingredients 18
Steps:
- Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
- Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
- Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
- Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
- Preheat oven to 225 degrees F (110 degrees C).
- Spread 1/2 teaspoon butter onto the inside of each split bun.
- Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
- Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.
Nutrition Facts : Calories 780.2 calories, Carbohydrate 32.5 g, Cholesterol 193 mg, Fat 51.6 g, Fiber 2.6 g, Protein 45.4 g, SaturatedFat 21.3 g, Sodium 918.7 mg, Sugar 3.9 g
WILD GAME BURGERS
It might seem strange to find something as simple as a game burger recipe in a cookbook, but in my opinion, burgers deserve every sentence that's ever been written about them. They are just that good. In fact, I've probably eaten more pounds of wild game as burgers than any single other preparation...
Provided by Steven Rinella
Categories Main
Yield 6
Number Of Ingredients 8
Steps:
- Prepare your grill for direct heat.
- Form the ground meat into six patties 3/4 to 1 inch thick. Season each patty on the outside with salt and pepper on both sides. Drizzle lightly with oil.
- Set the patties on the grill and close the lid. Grill for 4 minutes on the first side; time it.
- Don't touch the burger once you set it on the grill, or it will fall apart. When you lift the lid, it will release easily. Flip the burger and cook on the second side about 3 minutes more for medium rare, 4-5 minutes for medium, or until it's done to your liking. You can also use a meat thermometer: 120° for rare, 130° for medium, and 140° for well done.
- Remove the patties from the grill and serve immediatelyIf making cheeseburgers, top the patties with cheese after you flip them. The cheese will melt while the bottom cooks.
- Serve the patties on toasted kaiser rolls with lettuce and tomato; add mustard and ketchup if you like. And start telling stories about that deer you killed and butchered all by yourself...
HAMBURGER (VENISON) SANDWICH MEAT
Make and share this Hamburger (Venison) Sandwich Meat recipe from Food.com.
Provided by CookbookCarrie
Categories Lunch/Snacks
Time 1h15m
Yield 3 rolls
Number Of Ingredients 8
Steps:
- Mix spices and salts into meat and shape into 2- 3 rolls (whatever will fit in your pot!).
- Wrap in two layers of plastic wrap and once in foil.
- Boil for approx 1 hr.
- on medium high heat.
HAMBURGER CRUMBLE (OR VENISON!)
Make and share this Hamburger Crumble (Or Venison!) recipe from Food.com.
Provided by pammyowl
Categories Deer
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat with onions Drain.
- Stir in soup, water and kitchen bouquet, taste to see if you need to add salt and pepper.
- Set to simmer, stirring occasionally. If gravy gets too thick add more water.
- Boil or stem potatoes in salted water until tender.Drain.
- Toss potatoes with butter and parsley.
- Serve meat and gravy over potatoes.
VENISON TENDERLOIN SANDWICHES
Here in the Adirondack Mountains of upstate New York, venison is a staple food. My son-in-law supplies me with venison for these savory sandwiches. Prepared this way, the meat becomes very tender. - Patricia El-Zoghbi, Wells, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.
Nutrition Facts : Calories 423 calories, Fat 16g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 819mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
VENISON SMASHBURGERS
A juicy venison patty with crispy edges, gooey American cheese, perfectly toasted buns-what's not to love about a smashburger? If you've ever wanted to have the In-N-Out experience with wild game, this is the moment you've been waiting for. Smashburgers are delicious because they're seared in a hot...
Provided by Danielle Prewett
Categories Main
Yield 4-6
Number Of Ingredients 11
Steps:
- Roll about 4 ounces of meat into a small ball. Place the meat in between two pieces of parchment paper and use a heavy cast iron pan to smash it flat. Do this to each patty, eight total. Keep one side of the parchment paper on top of the meat to separate and stack. This also makes it easier to lay the meat flat on the skillet.
- Have your condiments and toppings ready before cooking. If you're making the special sauce, blend the mayonnaise, ketchup, and relish together. Slice the tomatoes and onions then shred the lettuce. Pre-mix salt and pepper in a small bowl so that you can quickly season the meat as it grills. If you want buttered, toasted buns, go ahead and do that now.
- Smashburgers can be cooked over a grill or on a stovetop, but they need to be in a skillet. If cooking indoors, I prefer to use a stainless-steel pan. If using a grill, use a cast iron griddle or skillet. You can take it a step further by adding woodchips in a bowl of foil to add smoky flavors. Whatever method you choose, make sure to heat the pan until it's very hot-nearly smoking.
- Drizzle a little bit of oil into the pan and swirl to coat. If cooking with very lean venison (90-100%), add a little extra oil to the pan to help it fry and give it crispy edges. If you want the onions cooked, sauté them in the pan first and set aside. Next, lay each patty down and cook for 1-2 minutes, undisturbed. Season the top side with salt and pepper.
- Once the patties are crispy on the bottom, use a spatula to scrape up the meat and flip carefully. After flipping, season with more salt and pepper and lay a slice of cheese on top. Once the cheese is melted and the bottoms are crispy, transfer to a bun. This should only take one minute more. Repeat until each patty is cooked.
- Build your smashburger by layering with condiments and a cheesy venison patty. If you want to double down, we say go for it.
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VENISON HAMBURGER WITH GRAVY | WILD GAME CUISINE ...
From nevadafoodies.com
Servings 4Estimated Reading Time 3 mins
- Fill a large pot with water and add the cubed parsnips and chopped cauliflower. Bring to a boil and cook for 15 minutes until the vegetables are softened. Drain the water from the pot leaving the vegetables. Using a potato masher, mash the vegetables until semi-smooth. Add the butter and season with salt and pepper to taste.
- In a medium bowl, combine the salt, pepper, garlic powder and ground venison. Create 4 equally sized patties and set aside. Heat a skillet over medium heat and add the canola oil. When the oil is warm, cook the venison patties for 3-4 minutes per side. Remove when done.
- Add the unsalted butter, mushrooms and shallots to the skillet. Cook until the shallots become slightly browned about 4-5 minutes. Sprinkle the mushrooms and shallots with the flour stirring to coat. Slowly whisk in the beef broth and Worcestershire sauce. Reduce the heat to low and add the venison patties back into the skillet and cook for 5 minutes.
- Serve the venison hamburgers alongside the vegetable mash and top with the mushroom shallot gravy.
THE ONLY 10 VENISON BURGER RECIPES YOU'LL EVER NEED
From wideopeneats.com
Reviews 1Estimated Reading Time 5 minsAuthor Christian KoglerPublished 2018-01-10
- Venison Burger with Blue Cheese and Crispy Shallots. What better way to top a bold patty than with blue cheese and some fried onions? Just the idea of this one has us hankering for some venison right now, so please excuse us while we go pull some from the freezer.
- The Best Venison Burger Around. By this point in culinary history, bacon is almost played out. That doesn't mean we're going to stop eating it, though.
- Venison Burgers with Emmentaler Cheese and Bacon. Emmentaler, a type of Swiss cheese, and pancetta, an Italian bacon made from pork belly and pork fat, make this one of the most globally inspired burgers on the menu.
- Venison Burger With Tomato and Bibb Lettuce. If you're going to photograph food, you should probably make it look good. Holly A. Heyser, photographer of the above Venison Burger with Tomato and Bibb Lettuce shot, we salute you.
- Pork Butt Venison Burger. However many times things like "heart attack on a bun" have appeared on menus across the continental United States in the past doesn't matter.
- Grilled Roquefort Stuffed Venison Burger. Ordering food blackened is usually a direct path to saying, "Damn, that's good." The Grilled Roquefort Stuffed Venison Burger is made with a Cajun blackening season, and it also lives up to its name.
- Irish Rarebit Venison Burger. Rarebit, or rabbit, is often prepared in Ireland with a uniquely heavy type of sauce-like cheese concoction. For those who haven't sampled it, this is a great way to do so.
- Pulled Deer Burger. Unless you speak fluent German (or at least know a decent amount of food items and spices in it), you'll want to let Google Chrome translate this one for you.
- Burgersaurus Venison-Rex. Tyrannosaurus rex, an apex predator of the prehistoric world, has rex in its name. For those who didn't know, though, rex is the Latin word for king.
- Jalapeño Blue Cheese Venison Burgers. Blue cheese and jalapeño separate this burger from the rest of the pack. It's made with milk, too, which is pretty ironic when you consider how many people chug milk after eating hot peppers.
THE BEST VENISON BURGER RECIPE | REAL FOOD RN
From realfoodrn.com
Cuisine Gluten-Free, Grain-FreeCategory EntreesServings 18Estimated Reading Time 4 mins
HAMBURGER - WIKIPEDIA
From en.wikipedia.org
Created by Multiple claims ( see text) Place of origin Germany or United States (disputed)Main ingredients Ground meat, breadServing temperature Hot
10 EASY GROUND VENISON RECIPES - DELISHABLY
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From gritsandgouda.com
5/5 (1)Servings 6Cuisine AmericanCategory Main Course
- I always drain the ground venison in a colander first. Most of the strong "earthy" or gamey taste from venison is in the blood so this helps.I use my hands to help press out the blood but I NEVER run ground meat under water to wash out the blood. That adds too much water to the meat which results in steaming the burgers and will fall apart.
- Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Being careful not to overwork the mixture, mix it together with your hands. (Gloves work well for easy cleanup.)
- Shape the mixture into six 4 1/2-inch patties. They will plump up and fit the buns fine. Tip: To help prevent any burger from rising up in the center, press your thumb into the center about halfway down. This keeps the burgers flat.
- Preheat a gas or charcoal grill to medium-high heat (about 400 to 425 degrees) Carefully lift the patties with a wide, heat resistant spatula onto lightly oiled grill grates, one at a time.Cook about 5 to 6 minutes on each side or until done. What is done? For food safety reasons, ground meat of any kind should be cooked to at least 160 degrees but I know many people like to cook it less.
PERFECT VENISON BURGERS | HOW TO MAKE A JUICY + FLAVORFUL ...
From missallieskitchen.com
Reviews 12Calories 269 per servingCategory Main Dish
- If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind.
- Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed.
- Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts.
10 SUCCULENT VENISON BURGER RECIPES FOR GUARANTEED BBQ SUCCESS
From morningchores.com
Estimated Reading Time 8 mins
- Venison Burger with Blue Cheese and Shallots. Blue cheese isn’t everyone’s thing, but it certainly is mine. After a year studying in Paris, the city of love and good cheese, I like to reminisce by finding ways to incorporate my favorite foods from that experience into my meals now.
- Mini Venison Burgers. You can’t go wrong with mini anything in my opinion. Canapés are my favorite thing, they elevate a gathering of friends to a sophisticated soiree, and keep everyone going before you can bring out the big guns.
- Venison Cheeseburger with Jalapeño and Guacamole. I must admit I would never have thought to put guacamole on a burger, but now that I have seen it done I am intrigued to give it a go.
- Grilled Roquefort Stuffed Venison Burger. Give me anything stuffed with cheese, and I will happily wolf it down like this Grilled Roquefort Stuffed Venison Burger.
- Simple Venison Burger. This simple venison burger is what I was referring to when I said that with a burger you either have to be extremely simple, or go all the way.
- Posh Venison Burgers. From the simple to the posh. These Posh Venison Burgers looks so incredibly appetizing, and although I am not always the best at making food look pretty, I would take my time trying to make these look exactly like the photograph.
- Venison Bacon Burgers. In my experience, I have found that adding bacon to pretty much anything instantly increases people’s interest in it. I can’t blame them of course as I am the same.
- Spicy Venison Burgers. Although you could adjust the size to fit your preference, these Spicy Venison Burgers look incredibly thick and juicy. I love burgers with a bit of a kick, so I can imagine this not lasting too long on my plate.
- Venison Cheesesteak Sloppy Joes. I love a good twist on an old classic, and these Venison Cheesesteak Sloppy Joes certainly deliver on that front. The idea of the whole family sitting around the table, faces covered in sauce and tummies happy makes me smile.
- Venison and Apple Cheeseburgers. Pork and apple burgers are always the first to disappear at our family BBQs, and I can’t imagine that these Venison and Apple Cheeseburgers would be any different.
SIMPLE VENISON BURGER RECIPE - LADY LEE'S HOME
From ladyleeshome.com
Reviews 3Calories 321 per servingCategory Main Dish
- Chill your cubbed meat and fat before grounding so that they are firm but not completely frozen.
- Ground the meat and the fat. If you need, use your hands to mix them together but don't overwork the meat.
THREE TIPS FOR BETTER GROUND VENISON | BASS PRO SHOPS
From 1source.basspro.com
- Keep Your Venison & Grinder Blade, Auger & Neck Assembly Cold. One of the most important keys to grinding your own venison is keeping everything below 40 degrees.
- Considering Adding Fat to Your Venison. Venison - whether it comes from a deer, elk or moose - is extremely lean, resulting in a ground meat that dry, crumbly and lacking in flavor.
- Grind the Venison Twice. When you bought your grinder, it probably came with at least two different grinding plates, or dies - a coarse die, with holes that measure about one-quarter of an inch, and a fine die, with one-eighth inch holes.
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