Venison Burger Food

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.

"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 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.

VENISON BURGERS

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.

VENISON BURGER RECIPE

Steps:

• Pull out and measure all the ingredients.
• Place the ground venison, brown sugar, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper into a medium bowl.
• Mix together, by hand, until fully combined, but do not to overmix.
• Portion out 6 even-sized patties, making a small indention in the center, and place them on a sheet tray until you're ready to grill.
• Preheat grill over medium-high heat and lightly oil the grates.
• As you put the burgers on the grill, try not to touch them so they get a nice char. Flip the burgers and char on the other side. Cook until desired doneness; suggest not cooking these over medium-well (155°F) as venison meat tends to dry out; 3-5 minutes per side.
• A couple of minutes before the burgers are ready, add a slice of cheese on top. Close the grill and let the cheese melt. Serve burgers on hamburger buns with your favorite burger toppings.
• Allow cooked burgers to rest on a cutting board or platter for at least 5 minutes.
• Serve with your favorite burger toppings and enjoy every bite.
• Notes
• This is an extremely flavorful burger seasoning and works well with ground beef, ground chicken, ground turkey and even ground pork!
• Ground venison is very similar to ground beef, so it works well in dishes that call for ground beef.

GROUND VENISON BURGERS

Steps:

• In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.

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.

MINI-VENISON BURGERS

Steps:

• Heat grill. Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls.