Venison Burgers Food

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VENISON BURGERS



Venison Burgers image

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

1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
2 tablespoons unsalted butter
1 ½ cups diced onion
1 cup diced button mushrooms
1 pinch salt
½ cup plain Greek yogurt
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
½ cup mayonnaise
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 ½ teaspoons lime juice
6 teaspoons softened butter, or as needed
6 hamburger buns, split
1 pinch salt
12 slices pepper Jack cheese
6 (1/4 inch thick) slices tomato

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

VENISON BACON BURGERS



Venison Bacon Burgers image

These tasty, juicy burgers make a change from normal beef patties.

Provided by Lupin Pooter

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 10

6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns

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.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 25.4 g, Cholesterol 164.3 mg, Fat 23.7 g, Fiber 1.3 g, Protein 39.2 g, SaturatedFat 7 g, Sodium 574.1 mg, Sugar 0.9 g

VENISON BURGERS



Venison Burgers image

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

1 1/2 pounds venison
1/2 pound bacon ends or regular bacon, (chopped roughly)
Salt (smoked salt if you have it)
Freshly ground black pepper
3 tablespoons butter, (lard or vegetable oil)
1 large or 2 medium onions, (thinly sliced)
Burger buns
Something green (like bibb lettuce, arugula, sorrel or spinach)
Slices of fresh tomato, (or canned, fire-roasted peppers (winter), summer)
Slices of cheese of your choice
Condiment of your choice (ketchup (mustard, remoulade, mayo, etc))

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

"GRILLED" VENISON BURGERS



Delicious venison burgers with that "just grilled" taste right from your stovetop. Actually they are better cooked in cast iron rather than on the grill. And no one will know they are made from venison! Until I made these burgers, I never liked pre-formed, frozen burgers that I made. Now, my husband and I prefer these to beef burgers, and they are much lower in fat. I keep a supply in the freezer for quick lunches.

Provided by BeachGirl

Categories     Lunch/Snacks

Time 26m

Yield 8 4ounce burgers, 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground venison (preferably from a doe)
1/2 cup egg substitute
3 tablespoons non-fat powdered milk
3 tablespoons water
1/2 cup fresh breadcrumb
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce

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.

Nutrition Facts : Calories 190.9, Fat 7.1, SaturatedFat 3.1, Cholesterol 68.8, Sodium 243.1, Carbohydrate 7.9, Fiber 0.5, Sugar 2.6, Protein 22.5

MINI-VENISON BURGERS



Mini-Venison Burgers image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 28m

Yield 8 servings of 2 mini-burgers each

Number Of Ingredients 7

1/2 pound ground venison
1/2 pound ground pork
Salt and freshly ground black pepper
1 cup chopped white mushrooms (about 3 ounces of mushrooms)
1 cup chopped apples (about 2 apples)
2 ounces blue cheese (or your choice of cheese)
16 mini-potato rolls (the dinner-roll size)

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.

Nutrition Facts : Calories 354 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 670 milligrams, Carbohydrate 43 grams, Fiber 2.5 grams, Protein 20 grams, Sugar 6 grams

GROUND VENISON BURGERS



Ground Venison Burgers image

Even folks who aren't fans of ground venison recipes will enjoy these zippy burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super venison burger recipe. -Jerry Honeyager, North Prairie, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup mayonnaise
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/2 teaspoon grated lime zest
1/3 cup chopped green onions
3 tablespoons plain yogurt
2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground venison
8 hamburger buns, split
8 slices pepper jack cheese
Tomato slices, optional

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.

Nutrition Facts : Calories 442 calories, Fat 22g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 685mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.

VENISON BURGER WITH CRANBERRY BBQ SAUCE



Venison Burger With Cranberry BBQ Sauce image

Venison pairs beautifully with cranberries and burgers pair beautifully with BBQ sauce. This recipes does it all--the tart, homemade cranberry BBQ sauce is a mellow combination with the venison burger and Aged Cheddar Cheese.

Provided by VenisonCook

Categories     Deer

Time 55m

Yield 3-4 burgers, 3-4 serving(s)

Number Of Ingredients 23

1 (12 ounce) bag cranberries
1/2 cup water
1/8 cup diced sweet onion
1/4 cup dark brown sugar
1/4 tablespoon tomato paste
1/2 tablespoon steak sauce
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
5 drops liquid smoke
1/2 teaspoon black pepper
1/4 tablespoon ground ginger
2 drops hot sauce
tarragon, oregano, chili powder, thyme and paprika
1 teaspoon garlic salt
1/2 teaspoon dried mustard
1/4 teaspoon salt
liquid stevia, as needed
1 lb ground venison
1 tablespoon oil (canola, etc)
salt and pepper
aged cheddar cheese, sliced
red onion, sliced
kaiser roll

Steps:

  • For the Cranberry Sauce: Place all ingredients, except stevia, into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3. Keep stirring to prevent the sugars from burning to the bottom of the pan.
  • Remove from stove and allow to cool for about 15 minutes (this is to keep the blender from exploding on you).
  • Place in a blender and puree.
  • Strain the puree through a fine mesh strainer, using a wooden spoon to press and strain the sauce.
  • Refrigerate. This sauce will hold for a few weeks in the refrigerator!
  • Yield 1 ½ cups.
  • For the Venison Burger: Mix the ground venison, oil, salt and pepper well. You can also add some pork fat if you like -- I like my burgers very lean so I don't add fat. You just have to be careful they don't fall apart on the grill, so add as much oil as you need to hold them together.
  • Grill or broil for about 4 minutes per side.
  • To build the burger, slice the Kaiser rolls. Place one or two slices of the Aged cheddar on the roll. Place a burger over the cheese and add as much cranberry BBQ sauce as desired. Top with a slice of red onion.

Nutrition Facts : Calories 419.2, Fat 15.7, SaturatedFat 5.7, Cholesterol 121.1, Sodium 336.2, Carbohydrate 35.8, Fiber 6, Sugar 23.9, Protein 34

VENISON BACON BURGERS



Venison Bacon Burgers image

This is one of the BEST venison burgers out there. If you like bacon, you will love this one. You could use ground beef as well. This is very kid friendly as well. If you are like me, I am always looking for a way to use all my ground Venison during Hunting Season.

Provided by WendyTN

Categories     Lunch/Snacks

Time 50m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 9

6 slices bacon
1 teaspoon minced garlic
2 shallots, minced
2 lbs ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 egg, beaten
6 hamburger buns
salt and pepper

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.

Nutrition Facts : Calories 481.2, Fat 23.7, SaturatedFat 9.2, Cholesterol 171.7, Sodium 549, Carbohydrate 23.3, Fiber 0.9, Sugar 3, Protein 40.9

VENISON BURGERS



Venison Burgers image

Make and share this Venison Burgers recipe from Food.com.

Provided by dumluck789

Categories     Deer

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb 80% lean ground beef
1 lb ground venison
1 egg
1 1/2 teaspoons italian seasoning
1 -2 teaspoon garlic, minced
2 tablespoons barbecue sauce (I use Sweet Baby Ray's, but any sauce will work)
salt & pepper

Steps:

  • Mix all ingredients together in a large bowl.
  • Form into 4-6 patties, (depends on how big you want your hamburgers.) Refrigerate for at least an hour so flavors can blend.
  • Heat a large skillet or the B-B-QUE grill to medium high heat. Cook burgers 4-6 minutes per side or until desired doneness is achieved.
  • Can be served on buns with favorite toppings or as a main dish served with favorite sides.

Nutrition Facts : Calories 491.3, Fat 32.1, SaturatedFat 12.9, Cholesterol 224.2, Sodium 239.8, Carbohydrate 1.3, Fiber 0.1, Sugar 0.4, Protein 45.9

VENISON BURGER RECIPE



Venison Burger Recipe image

This juicy Venison Burger Recipe is full of flavor and uses the best venison burger mix without additional fat to make the most moist, lean venison burgers ever!

Provided by Karin and Ken

Categories     Main Course

Number Of Ingredients 26

1 1/2 pounds ground venison
1 1/2 tablespoons light brown sugar, packed
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 slices cheese
6 hamburger buns of your choice
back bacon or bacon, fried, baked or grilled
cheese of any kind, especially cheddar
fried egg
lettuce
tomato
onion
pickles
fried onions and mushrooms
roasted peppers
hot peppers
guacamole
ketchup
relish
mustard
mayo
check our our favorite dips and mayo's for a different delicious option

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.

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VENISON BURGERS - HEALTHY FOOD GUIDE
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2 Meanwhile, mix venison, harissa, half the onion and garlic in a bowl. Shape into 4 even-sized burgers. Use a little flour if you find the mixture …
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  • 2 Meanwhile, mix venison, harissa, half the onion and garlic in a bowl. Shape into 4 even-sized burgers. Use a little flour if you find the mixture too sticky to form into patties.
  • 3 Heat a non-stick pan with oil spray or heat barbecue and cook burgers for 7-8 minutes either side. Serve in burger buns topped with redcurrant jelly, the remaining onion, tomato, cucumber and lettuce. Serve wedges on the side.


THE BEST VENISON BURGER RECIPE | REAL FOOD RN
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Combine venison, onion, egg, salt, and pepper in a large mixing bowl. In a smaller bowl, pour the milk over the bread to soften it, mix with …
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VENISON BACON BURGERS IN THE NINJA FOODI
Using the Ninja Foodi with venison meat has helped me ease back into the taste of it. If you are wanting to make burgers in your air fryer give it a try. If you want to make …
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  • Mix all of the ingredients in a bowl. Remember when making hamburgers you don’t want to touch the meat too much.
  • Turn your Ninja Foodi to Air Fryer setting. I set to 400 degrees for 20 minutes. Let it heat up for a few minutes.
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THE ONLY 10 VENISON BURGER RECIPES YOU'LL EVER NEED

From wideopeneats.com
Reviews 1
Published 2018-01-10
Estimated Reading Time 5 mins
  • 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.
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  • 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.
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From foxvalleyfoodie.com
5/5 (3)
Total Time 40 mins
Category Main
Calories 350 per serving
  • Gently pick up 1/3 pound of ground venison at a time and form into a ball, pressing only as hard as needed to get it to hold together.


VENISON BURGERS RECIPE - LEITE'S CULINARIA
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Calories 714 per serving
  • In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. The mixture will be sorta wet and sticky. Divvy the mixture into 4 to 6 balls and gently shape each blob into a 1 1/2-inch-thick patty.
  • Grill or sear the patties until well browned on one side, about 5 minutes. Flip and, if desired, place a slice of cheese on top of each patty, and then cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness.


VENISON OKLAHOMA BURGERS | MEATEATER COOK
The Oklahoma onion burger is one of my favorite meals from the Sooner State. This recipe was born during the Great Depression when meat was expensive and people had to …
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  • Mix into the meat the dried mushroom powder and celery seed. Shape the meat into patties. When you do this, don't overwork your meat or your hamburgers will become tough and chewy. Crumbly is better than tough, to my mind. Also, press a little indentation into the center of each patty: This helps the patty keep its shape once cooked, because when meat cooks it tightens up and will turn into a ball shape if you don't have that indentation.
  • Get a large saute pan hot over high heat and add the mushrooms. Shake the pan frequently so they don't all stick, and cook the mushrooms until they release their water, about 2 to 4 minutes. As soon as the water has mostly bubbled away, add the olive oil, some salt and the sliced onion and saute until everything has nicely browned, about 6 to 8 minutes. Turn off the heat and set aside.
  • Salt your burgers and grill them (or cook them in any other way) to your liking. I like mine medium, so I grill over medium-high heat about 4 to 6 minutes per side. I only flip my burgers once. When you flip the burger, let it cook about halfway on the second side before slapping a slice of cheese on the patty. Close the grill lid to let it melt.
  • To build the burger, toast the buns if you want first. Paint with mustard or whatever, then lay down a patty. Top with the mushrooms and onions and have at it! Serve with a salad and a cold beer.


SIMPLE VENISON BURGER RECIPE - LADY LEE'S HOME
2.5lb cubbed venison meat. 5 oz cubbed beef fat (or more, you can go up to 20% fat which is 8 oz) 1 teaspoon salt. 1/2 teaspoon black pepper. 2-4 tablespoons of Montreal …
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JUICY VENISON BURGERS - RECIPES FROM A PANTRY
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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.


HOW TO MAKE GRILLED VENISON (DEER MEAT) BURGERS - GRITS ...
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 …
From gritsandgouda.com
5/5 (1)
Servings 6
Cuisine American
Category 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.


VENISON BURGER -COOKING GREAT DEER BURGERS! - BINKY'S ...
I use a ratio of about 80% venison and 20% steak trimmings. What you need. venison, ground; beef steak trimmings; onion; garlic; fresh parsley; fresh chives; oil or butter; …
From binkysculinarycarnival.com
Ratings 11
Calories 278 per serving
Category Entree, Main Course, Sandwich
  • If grinding steak trimmings, make sure it is mostly frozen, use fine grinding disk. Then grind or process in food processor


PERFECT VENISON BURGERS | HOW TO MAKE A JUICY + FLAVORFUL ...
All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night. Ingredients. Scale1x2x3x. 1lb. ground venison . 2 tsp. balsamic vinegar …
From missallieskitchen.com
  • 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.


VENISON BURGER - FIREARMS FRIDAY
Make a sauce that is deep enough to cover 3/4 of each steak slice by first melting the butter. Then pour in Worchester sauce until butter turns color of milk chocolate. Add to the sauce diced onions, garlic, salt and pepper. Cook. Place sauce over top of grilled venison burgers. Break Out of Your Routine and Try Some Great Venison Recipes!
From firearmsfriday.com
Estimated Reading Time 2 mins


THE PERFECT VENISON BURGER - THE FIELD
Form the burgers into patties by hand – about 200g (1⁄2lb) each. Brown well in a hot pan with some vegetable oil. Then place on a baking tray and cook in a hot oven for six minutes. Grill the bacon at the same time. Then lay the cheddar on each burger and cook for five minutes more until just melted. Now, build the burger with bacon, tomato ...
From thefield.co.uk
Estimated Reading Time 1 min


VENISON BURGERS | FOOD | THE GUARDIAN
Hugh Fearnley-Whittingstall recipes Food. Venison burgers. Hugh Fearnley-Whittingstall. Fri 13 Oct 2006 19.03 EDT. V enison, combined with pork for extra succulence, makes a mean burger. For the ...
From theguardian.com
Estimated Reading Time 4 mins


VENISON BURGERS (ÄLGBURGARE) - SWEDISH FOOD
A recipe for Swedish style venison burgers that can be made with deer, elk/moose or reindeer. Venison is very lean, so bacon and grated cheese is added to make them super juicy, and chilli to give them a bit of 'kick'. Top with pickled red onion and serve with lingonberry coleslaw for …
From swedishfood.com
Estimated Reading Time 6 mins


VENISON BURGERS - HEALTHY FOOD GUIDE
Instructions. 1. Place mince in a bowl with onion, orange zest, breadcrumbs, seasoning and parsley. Use hands to mix ingredients well then shape into 4 patties. (The patties can be frozen at this stage to use later.) 2. Grill, griddle or barbecue burgers for about 6 minutes each side. Slice pita breads horizontally.
From healthyfood.com
4.5/5
Total Time 20 mins
Category Barbecue
Calories 490 per serving


RECIPE FOR VENISON BURGERS - HERE'S THE TRICK TO MAKING ...
Recipe for venison burgers. You can cook these burgers on the barbecue, but make sure the grill is at target temperature before placing the burgers on it. It is vital to cook them fast to seal in the moisture and add colour. Burger mince. Mix 1.5lb of lean venison mince with ½ teaspoon of salt and ½ teaspoon of cracked black pepper. Burger sauce
From shootinguk.co.uk
Author Cai Ap Bryn
Estimated Reading Time 4 mins


VENISON SMASH BURGERS - BC OUTDOORS MAGAZINE
Venison Smash Burgers. Raeanne O’Meara · April 21, 2021. Smash burgers are the quintessential diner food, which evokes a feeling of nostalgia for many folks. While traditionally made with ground beef with a ratio of 80 per cent lean to 20 per cent ground, we routinely make burgers using 100 per cent ground wild game (which tends to be leaner ...
From bcoutdoorsmagazine.com


VENISON BURGER | HOMEMADE RECIPE.
A homemade venison burger made with minced moose meat is both quick and easy to make yourself from scratch. All you need is any mined venison meat, spices, and onion to make a juicy burger at home. To enhance the flavour serve it together with a chanterelle sauce. | MyCookingPlace.com - Share and find inspiration from homemade recipes around the world
From mycookingplace.com


HOW TO SMOKE THE ULTIMATE VENISON BURGER - BRADLEY SMOKERS ...
Final Thoughts. Smoked venison burgers are the perfect way to take advantage of your smoker, and take your burgers to the next level. With a little extra cook time, you will get a much better-tasting result and impress your friends and family with your cooking skills.
From bradleysmoker.com


VENISON BURGERS WITH BALSAMIC ONIONS MEAL KIT DELIVERY ...
Venison is a great alternative to other types of meat. Leaner than beef, venison remains rich in protein and iron. Enjoy it here in a tasty burger, combined with onions caramelized in balsamic vinegar. As a perfect side-dish, roasted garlic-cauliflower brings balance to …
From makegoodfood.ca


WILD VENISON BURGER - DISCOVERED FOODS
In a mixing bowl combine the mince, chives, bread crumbs, egg, Worcestershire sauce, Dijon mustard, cooked onions and a pinch. When mixed together form 4 even patties and set aside then the fridge. In another frying pan heat until medium to low heat and a splash of oil and the butter.
From discoveredfoods.com


VENISON RECIPES : FOOD NETWORK | FOOD NETWORK
Mix up your burger routine with these venison sliders. Sweet and spicy tomato jam perfectly complements juicy patties. Game for Game. Bobby's Venison Chili. …
From foodnetwork.com


VENISON BURGER - VENISON BURGERS CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Venison Burger - Venison Burgers and over 2,000,000 other foods at MyFitnessPal
From myfitnesspal.com


VENISON BURGERS/SLIDERS - HOME COOKING - CHOWHOUND
As a variation, I make venison burgers with olive oil. I use the food processor. I use COLD olive oil that I placed in a pyrex measuring cup and placed in the freezer for ten or so minutes. I add venison to food processor with COLD olive oil and salt and pepper. I pulse about ten times. I transfer to a bowl.
From chowhound.com


VENISON MEAT / DEER MEAT FOR SALE: STEAKS, CUTS ...
Cuts like venison medallions, tenderloin, and rib chops are great for the grill or a hot pan, so you can bring venison to the table in place of steak. Venison osso buco and venison stew meat are both perfect for slow cooking those favorite comfort food dishes. Learn more about our superior-tasting venison or browse our venison recipes.
From dartagnan.com


10 BEST VENISON BURGERS RECIPES - YUMMLY
Venison Burgers Recipes. 12,895 suggested recipes. Venison Burger -Cooking Great Deer Burgers! Binky's Culinary Carnival. chives, steak, shallot, peppers, garlic, venison, chopped parsley and 1 more.
From yummly.co.uk


BEST ANSWER: CAN YOU COOK VENISON BURGERS RARE? - I'M COOKING
Burgers served rare or undercooked may contain harmful bacteria that could cause food poisoning (Opens in a new window). What temperature should venison burgers be cooked to? Use a meat thermometer to check the internal temperature (ground venison should be cooked to an internal temperature of 160 F).
From solefoodkitchen.com


VENISON BURGERS JAMIE OLIVER RECIPES
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.
From tfrecipes.com


VENISON BURGERS RECIPE | BARBECUE RECIPES | FOOD MAGAZINE
For the venison burgers: Onion 1, finely chopped; Red chilli 1, finely chopped; Garlic 2 cloves, crushed; Corn oil ; Good quality venison mince 200g; Tomato ketchup 1 tsp; English mustard 1 tsp; Egg 1, beaten; Cayenne pepper ½ tsp; Sea salt ; Fresh breadcrumbs 50g; To serve: Brioche buns 2; Cheddar cheese 50g, sliced or grated; Onion marmalade 2 tbsp; …
From food-mag.co.uk


VENISON RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


10 BEST VENISON BURGERS RECIPES - YUMMLY
Venison Burgers Food.com. lean ground beef, italian seasoning, venison, barbecue sauce and 4 more. Venison Meatballs KitchenAid. ground ginger, dried parsley, breadcrumbs, fish sauce, carrots and 5 more. Venison Burger With Peaches And Blue Cheese Krumpli.
From yummly.com


VENISON FOR DINNER - YOUTUBE
Thank you for joining us on this crazy journey! Our family- Kate and Marius plus our five kids, have always enjoyed living a homemade life whenever possible. Moving 1000miles north …
From youtube.com


ON THE BURGER TRAIL: THE THREE CHEESEBURGER AT SWEET DINER
The Three Cheeseburger features two Black Angus beef patties, pickles, onions and signature Sweet Diner sauce, plus American, cheddar and provolone cheeses on a brioche bun. The burger is served ...
From onmilwaukee.com


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