Ingredients. Sprinkle heirloom tomato halves with panko, salt, pepper, and Italian herbs. Cooked on a griddle with swiss cheese. Learn how your comment data is processed. With wet hands, form into 4 patties. venison, cheddar cheese, pepper, jalapenos, egg, salt, white bread Venison Burgers with Roasted Parsnip Straws and Beetroot and Red Onion Relish The British Larder dark muscovado sugar, cracked black pepper, olive oil, garlic and 27 more Each one to a man stated that a 20/80 fat to meat ratio was critical, yet they disagreed about the fat source. Awesome recipe. Metric. Notify me of follow-up comments by email. But if you’ve some venison and want to make something tasty with it, this burger is the way to go. Instead of adding fat to your ground venison, use a binder and pan fry for a perfect burger. (harhar). Jacqueline Meldrum. Have you tried this recipe? Dry ranch venison bacon burgers venison burger • dry ranch mix • bacon • real mayo • worcestershire sauce • black pepper 45 mins; 6 servings; Steve B. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. Smoked Venison Burger. https://cookpad.com/us/recipes/757832-juicy-venison-burgers-in-a-skillet My son, who's an avid hunter, gave me this super venison burger recipe. I’ve made these this evening to recipe only excepting I used half beef and half venison because that was what I had on hand. Let us know what you think. To reiterate, I am so glad I searched well for a venison burger recipe….I admit LC was not on my radar for such a thing, and shame on me. Being from Southeastern US I am externally jealous to hear that you can buy venison and lamb in your local markets. Enter your email address and get all of our updates sent to your inbox the moment they're posted. But this recipe looks terrific, and I’ll definitely try making my own. I found I liked venison burgers very much. Kindly let us know how it goes! Serve the burgers on buns with your desired combination of mustard, mayonnaise, pickles, and/or arugula. I had to grind the 2 loins I was given in the food processor so I did the bacon at the same time. And I love your additions. Because these burgers were so rich, I might suggest making them a little smaller, either by reducing the amounts or by making perhaps 5 instead of 4, and adjusting the cooking time accordingly. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Nice, Norma! Fry the patties in hot butter on both sides about 3 minutes until browned. I had a little extra Worcestershire sauce to the patties while they were cooking! Glad you liked it. Mixed it all up. Cook the burgers about 3 minutes each side for rare. I have a lot of hunting friends and hence a lot of venison. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. My coworker went hunting today so I am hopeful there will be more ground venison waiting for me from her at work Monday! Crush the juniper berries in a pestle and mortar until fine. Store the seasoned ground venison back in the fridge or cooler to chill until you’re ready to … Heat a medium skillet on medium/high heat. Rinse the venison, pat dry, cut into cubes and put through a meat grinder (small hole disc). Slip 1 egg on each burger, and keep covered to stay warm. The meat is so healthy and available for us because we hunt every fall. Pour bacon and grease into a heatproof bowl and allow to cool. Drizzle each tomato half with olive oil. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. yoops, we ate em all up. Yummy! You got it all going on in the kitchen. Well Beth, I admit I read a dozen ‘other’ recipes before committing to the LC one. To add fat to venison, cut it up into pieces and chill in the freezer as described in the previous section. Thoroughly mix in the egg yolk, Mac Mama seasoning, and hot sauce. But you haven’t yet experienced these venison burgers, which cleverly mix bacon and egg yolks with the ground venison to keep the resulting burgers juicy as well as a little less intense in flavor than most venison burgers. Season with salt and pepper. Soak the bread in lukewarm water. I have hunted for lamb and have not had luck finding it anywhere. Attach it below. Add the venison mince, ½ teaspoon salt and grind over black pepper. The French onion soup mix is … It’s not cheap, but at least it’s a way to get it…. They were mild tasting and very delicious. It is especially helpful when dealing with low-fat meats or bases. First, combine the egg, onion, breadcrumbs, crushed garlic, salt, pepper and venison in a mixing bowl. Be the first on your block to be in the know. Right? Keyword: deer burger, ground venison, venison avocado burger, venison burgers. This recipe addresses all that and more so I am so glad that you can add it to your repertoire! TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks. You can patty the burgers in the traditional way or you can mix things up and make little burger bowls. You're basically making meatloaf without the ketchup. Vegetarian haggis Scotch eggs. I think it would taste great! As it was deer season, they both agreed it should be this venison burger. Season with salt & pepper. We had an arugula salad on the side with a Dijon vinaigrette. And, carol, you will, of course, take pictures and report back. Venison is so diverse, but sometimes making it into a simple burger really hits the spot—spice it up with a snappy glaze, and your taste buds will thank you. Love how you made this your own. Venison Skillet Casserole with Jiffy Cornbread Nevada Foodies. . Venison burger with homemade chips. Different from how I prepare beef burgers. You may want to leave them in for less time, depending on how rare you like your burgers. But for all of my recipes with dozens of ingredients I have many with just a few. I’d definitely make this again, perhaps adding a little more seasoning for extra flavor and maybe leaving out 1 egg yolk to make a drier mix. Fran, love to hear that you like these as much as we do! Delicious. We always make the burger patties according to the recipe but always change the cheese and toppings to fit each individual’s personal taste. The balance of flavor is really nice and we will definitely be making these again. Venison Burgers based on a ground beef recipe from New York Times & PBS Chef Pierre Franey this unusual combination of ingredients bring layer upon layer of flavor! After a lot of practice and some experimentation, we've found a simple recipe for venison burgers that packs a lot of flavor and keeps the burgers moist. Had to add a few breadcrumbs to dry it up a bit. To add fat to venison, cut it up into pieces and chill in the freezer as described in the previous section. Wow! Heat 1 tablespoon unsalted butter in a small skillet over medium heat. Distribute the spices well, but do not overmix or the burgers … Add enough Italian bread crumps to keep mixture from becoming too watery. Fry the patties in hot butter on both sides about 3 … How to Make Venison Burgers. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch … I used crunchy dill pickles and that was an added wow factor, as the flavors worked really, really well together, plus the combination of textures was perfect. Shape the mixture into patties slightly larger than your burger buns. Really lovely! Ingredients. Grinding wild game for chili, sausage, or burgers will all require a slightly different method to get the best results. Kim, the bacon is ground (or finely chopped) raw. Adding egg to hamburger patties is a way to help keep them together during cooking. Excellent, Kelby. Venison Burgers based on a ground beef recipe from New York Times & PBS Chef Pierre Franey this unusual combination of ingredients bring layer upon layer of flavor! Cornbread Casserole with Ground Venison – Keto, Low Carb & Gluten Free Texas Granola Girl. Cook eggs till the whites are set. https://www.greatbritishchefs.com/recipes/venison-scotch-egg-recipe We in the UK are lucky in that venison burgers sit besides the usual beef or lamb burgers on the shelves of most of our supermarkets. garlic powder, butter, jalapeno, baking powder, sweetener, baking soda and 19 more . The mixture will be sorta wet and sticky. Form about 4-5 burger patties by hand that are about 1/2 to 3/4 inch thick. Spray a baking sheet with non-stick spray. sorry I didn’t see your suggestion before dinner, but I followed the recipe exactly and they were wonderful. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together. Homemade Yogurt with Tumeric Golden Paste, Home Fermented Sauerkraut with Caraway Seeds, Copyright © 2021 | MH Magazine WordPress Theme by MH Themes, Crispy Rainbow Trout with Butter Rum Sauce, New Custom Blend Spicy Wild Game Seasoning, 7 Powerful Lessons From Prison To Help You Survive Quarantine, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Pinterest (Opens in new window), Elk Meatloaf Baked in a Local Sugar Pumpkin. Email the grocery list for this recipe to: Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat. Rinse the venison, pat dry, cut into cubes and put through a meat grinder (small hole disc). I am making this tonight with great anticipation. Or lamb, veal, or turkey. If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. Photo © 2012, Kosher salt and freshly ground black pepper, Dash Worcestershire sauce, or more to taste, 4 to 6 slices Emmentaler cheese (optional), Lamb Burger with Arugula, Feta, and Cucumbers. Ground bacon and 4 egg yolks are mixed with the venison to add moisture. I have tried Venison burgers cooked many different ways and this is by far the best! Guten Apetit! Divide ground venison into 2 patties. This dish was a surprising lesson complex simplicity! pink salt, butter, onion, garlic powder, spinach, eggs, venison. Pat out burgers to desired thickness. Venison would normally make for a very lean burger, but this recipe solves that problem by adding a generous amount of bacon and egg yolk. My husband loves them and eats them regularly, but somehow my American taste buds just can’t get used to eating venison.. yes, I know it’s silly. It’s belly-filling and diet-friendly with only 293… Get Recipe https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes As written, this recipe will make some really large burgers. cumin, venison, white corn, diced green mild chilis, sweet onion and 11 more. Even with our variety of picky eaters, the burgers got a thumbs-up plain, with just ketchup, with cheese and mustard, and with everything but arugula. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! Combine all the burger ingredients in a large bowl and mix together with your hands or with a fork until all the ingredients are combined. Imperial. I will definitely make this recipe again. 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. Mix the ground venison with the egg, mustard and well-squeezed bread. What a delicious preparation for venison burgers! I’ve tried every which way to cook it and have always lamented the lack of fat and moistness. If you are one of those lovely people who save their drippings when frying bacon, a big ‘ol spoonful of that would be stellar in here. Bring all the ingredients together in a large bowl, folding in the cilantro and jalapeno. I like the sounds of that, LL! You came through David. I raise ducks and I’m always looking for new ways to prepare the meat. Wow, this sounds great! This recipe makes 4 large venison burgers. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. And we are glad. Roasted red peppers and caramelized onions on top with melted cheese. I grilled the burgers over charcoal and found the recipe’s timing to be accurate. Sharon B., ans I’m so jealous you can get all sort of Southern delights at your local stores! 1 lb ground venison; 1 egg; ¼ cup bread crumbs or 5 crushed crackers; 2 tbsp Worcestershire sauce; 6-8 slices of bacon cooked; BBQ sauce to taste; Hamburger buns, lettuce, tomato, onion, pickles and extra cheese can be added according to taste; Instructions. Please let us know if you try any other LC recipes. I use venison a lot in cooking and have made a lot of venison burgers, but this was one of the best. —Jerry Honeyager, North Prairie, Wisconsin Explore. So we’re even Steven. Season with salt and pepper. Yes, June, please give them a try. Welcome! I still got 4 pretty big burgers out of it. Now I’m left hoping that my hunting friends (and friends who are friends of hunters) will again share some venison with me! Salty anchovies meld into rich egg yolk, lean Maryland Whitetail Deer, with a mellow complexity of brown butter and capers. In a large bowl, combine the garlic, egg, venison & beef mince, Nan's special seasoning and fine breadcrumbs. Venison Egg Rolls. 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. I was unsure about this recipe as I’m not used to cooking with game, but since I had access to some, I thought I’d try. Venison Recipes. These venison burgers, which mix egg yolks and bacon into the meat to ensure juiciness, turn out remarkably tender and flavorful burgers that work magnificently with all the usual burger toppings. The only way I know to get venison is if you have a hunter in the family or a friend willing to share. Feb 11, 2018 - A healthy venison egg roll stuffed with ground venison burger, garlic, and ginger, sesame oil sautéed cabbage, carrots, and onions. I didn’t have ground bacon, so I chopped it and it turned out great!!! We just finished dinner and, as usual, the burgers were perfect! Servings: 4. Grill the buns or heat them in the oven. You may have heard others refer to these as beer bur… Well, carol, we do try to do our best! Sprinkle with chopped parsley, and serve. With so much ground venison, elk, and antelope around here, I wish I had found this recipe years ago. Emily Watkins. Pierce yolk before savoring your first bite. Only used 1 egg. Just as brilliant is the author’s quip that “More bacon on top is not a bad idea.” It never is. ground venison • egg yolks • left over bacon grease (i said they are juicy not healthy) • soy sauce • seasoning salt • pepper • garlic 30 mins; 6 servings; donald.stone.351. METHOD. I haven’t had access to any venison in a while, but I plan to try grinding bacon and adding it to ground duck for burgers. I also went very lightly on salt (since there was bacon) and barely any cracked pepper. My wife isn't too big on the venison. Carefully brush the grill rack or skillet with a little oil. 2.5 lbs ground venison. Preheat the oven to 200°C/400°F/gas 6. The bacon, in addition to adding fat, adds a nice smoky flavor that really complements the intense meatiness of the venison. Have a picture you'd like to add to your comment? Heat the remaining 2 tablespoons of unsalted butter till foamy. How to serve venison burgers: Serve these venison burgers with your favorite burger toppings, just like you would eat a burger made out of beef. But for recipes such as taco meat, meatloaf, meatballs, meat sauces, etc., I do not add fat, especially if the meat requires simmering in a sauce or has other moisture-enhancing ingredients in it such as egg, milk and/or breadcrumbs. Juicy venison burgers in a skillet ground venison • egg yolks • left over bacon grease (i said they are juicy not healthy) • soy sauce • seasoning salt • pepper • garlic 30 mins Then tell us. Sprinkling/ drizzle of olive pil, panko bread crumbs, Italian herbs, sea salt, and pepper. Broil about 4 minutes till crumbs are brown. Cook bacon in a skillet over medium heat until browned and crispy. Cook and stir until softened, about 3 minutes, then add to bacon. Plate one half broiled tomato on each plate. 1 heirloom tomato, stem removed, cut crosswise into 2 halves. Cuisine: American. Mix the ground venison with the egg, mustard and well-squeezed bread. Cook bacon in a frypan over medium heat until browned and crispy. I used the suggested condiments, and they worked very well as a package, but feel free to dress the burger according to your whim. Ingredients. Servings: 6 1/2-pound patties. Not knowing what was ground in my gift of very fresh venison “burger,” I chose wisely and added the chopped bacon.