Venison Bacon Burgers Food

VENISON BACON BURGERS

Steps:

• Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
• Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
• Preheat an outdoor grill for medium-high heat.
• Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

"GRILLED" VENISON BURGERS

Steps:

• In bowl, mix dry ingredients.
• Add venison and mix well.
• Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
• On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
• They can be cooked immediately, but I prefer to freeze them first.
• Place them on a large cookie sheet and freeze them several hours.
• Remove from freezer and place waxed paper between each burger as you stack them.
• I stack them in 2 1-quart freezer zip-lock bags.
• Preheat cast iron skillet to very hot.
• Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.
• Do not overcook.
• Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
• If cooking thawed burgers, cook about 2-3 minutes per side.

VENISON BURGERS

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.

BACON VENISON BURGER (DEER)

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.

VENISON BACON BURGERS

Steps:

• Cook bacon in a skillet over medium heat until brown and crispy. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool.
• Use reserves bacon drippings ans saute the garlic and shallots until softened. Add to the bacon and bacon drippings bowl.
• Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate about 20 minutes.
• Preheat outdoor grill for medium high heat.
• Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. Serve on hamburger buns ( I usually brush my bun with some olive oil or butter on the inside of buns and grill them slightly on the grill.
• Serve with desired condiments and toppings ( grilled or sauted onions goes GREAT on these ! ). I usually top mine with cheese and more bacon and the onions. I always put a little condiment bar out with everything and let them pick it out.

VENISON BURGERS

Steps:

• Start out with finely chopping the bacon or grinding the bacon with a food processor. Combine the bacon with the ground venison and steak seasoning until evenly distributed. *The bacon adds some much-needed fat to the lean venison!
• Once combined, portion the venison mixture into 4 balls and flatten them into patties. Use your thumb or a spoon to leave an indent in the center of each patty. Then, heat your grill, skillet, or frying pan to medium-high (closer to high than to medium) heat. *If cooking on the stovetop be sure to lightly oil your skillet or frying pan (*see note).
• Cook your burger until the surface begins to caramelize, about 4-6 minutes. Then, flip and cook the other side of the burger the same way.
• Once cooked, remove from heat and allow the patties to rest for at least 5 minutes before serving on a brioche bun with your favorite toppings and condiments.

TOMS VENISON JALAPENO BURGERS

Steps:

• In medium mixing bowl, combine all ingredients together.
• Form pieces into medium sized balls then place on cutting board and press into patties (makes about 6 to 8).
• Place on grill or put into foil and place packets onto hot coals in a campfire or cook anyway you like to make burgers. Cook for about 10 to 15 minutes or to your liking.
• Garnish burgers with your favorite toppings like bacon, cheese, mushrooms or whatever you prefer and enjoy.

BACON-STUDDED VENISON BURGERS RECIPE - (4.5/5)

Steps:

• Heat a cast iron grill pan over medium-high heat with your fat of choice. Meanwhile, in a medium bowl gently mix together venison, bacon, green onions, and herbs. Divide the mixture into four equal portions and form into patties, careful to not overwork the meat. Grill burgers for 4 minutes and flip once. Continue cooking another 3-4 minutes and take off the heat. Venison tends to cook quicker than beef. Serve with sides and accompaniments of your choosing. Serves five.

BACON AND VENISON BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.
• Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

VENISON MAPLE BACON BURGERS

Steps:

• put in food proscessor. mix togethar, so bacon is mixed well with venison.
• make into burgers. and fry on grill or frying pan. salt and pepper.