TOMMY'S DEER BURGERS
A friend of mine gave me this recipe. He was a cook in the Marines and loves to cook. I tried it and loved it. He said I could pass it on. I tried it and loved it.
Provided by Russian Bear
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop 1 lb of raw bacon into small pieces.
- add all ingredients and deer meat into bowl along with the chopped up bacon.
- cover bowl and let sit in the refrigerator for at least 4 hours to marinate.
- After marinating time, take meat out of refrigerator and make into patties.
- Should make about 8 patties.
- Place patties into glass baking dish and bake until done in oven at 400 degrees.
- A better alternative is grill on a barbeque grill until done, or however you like your meat.
BACON VENISON BURGER (DEER)
Course grind deer meet and applewood bacon formed into 1/3 pound burgers. Used a base recipe from alla recipes.
Provided by Mikey Kone
Categories Lunch/Snacks
Time 50m
Yield 3 burgers, 3 serving(s)
Number Of Ingredients 7
Steps:
- Dice bacon and brown in olive oil on medium heat. Add chopped onions and sweat. Add chopped garlic. Remove from heat and allow to cool. Once cool add onions and bacon to ground meat. Add salt and pepper and mix enough to incorpote all ingredients. Form three or four patties. Pan fry in olive oil to medium.
- I served this on soft sandwhich buns with swiss cheese.
Nutrition Facts : Calories 151.8, Fat 10.2, SaturatedFat 1.7, Cholesterol 37.3, Sodium 795.4, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 10.7
SOUTHERN SHRIMP BURGERS
Dry the shrimp thoroughly before processing, or the burgers will be mushy. Handle the burgers gently when shaping and grilling; if overhandled while being shaped, the burgers will be dense and rubbery, and if handled roughly during cooking, they will break apart. ATK
Provided by gailanng
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside.
- Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl.
- Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
- Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.
- To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving.
- Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
- Sauce: Combine all ingredients together. Stir until well mixed.
Nutrition Facts : Calories 218.6, Fat 9.9, SaturatedFat 3.7, Cholesterol 229.2, Sodium 1517.8, Carbohydrate 6.9, Fiber 0.6, Sugar 1.6, Protein 24.5
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