Baked Venison Burgers Recipes

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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

BAKED VENISON BURGERS



Baked Venison Burgers image

Since my husband is an avid hunter, we have an abundance of venison each winter, I adapted a meat loaf recipe to make these baked burgers, and we haven't eaten plain burgers since!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup quick-cooking oats
3/4 cup milk
1/4 cup chopped onion
1 egg, lightly beaten
1/2 to 1 teaspoon seasoned salt
1 pound ground venison
1 pound ground beef
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
6 sandwich rolls, split
Swiss cheese and tomato slices, optional

Steps:

  • In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture and mix well. Shape into eight patties; place in a greased 15x10x1-in. baking pan., In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties., Bake, uncovered, at 350° for 22-26 minutes or until a thermometer reads 160° and juices run clear. Serve on rolls with cheese and tomato if desired.

Nutrition Facts :

OVEN-BAKED BURGERS



Oven-Baked Burgers image

A crispy coating mix is the secret ingredient that dresses up these baked hamburgers. You bake them in the oven instead of grilling or frying. I like to use a sweet and spicy steak sauce for the best flavor. -Mike Goldman, Arden Hills, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup steak sauce
2 tablespoons plus 1/3 cup seasoned coating mix, divided
1 pound ground beef
4 hamburger buns, split
4 lettuce leaves

Steps:

  • In a bowl, combine the steak sauce and 2 tablespoons coating mix. Crumble beef over mixture and mix well. Shape into four 3-1/2-in. patties. Dip both sides of patties in remaining coating. Place on an ungreased baking sheet. , Bake at 350° until a thermometer reads 160°, about 20 minutes, turning once. Serve on buns with lettuce.

Nutrition Facts : Calories 403 calories, Fat 17g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.

VENISON BURGER BAKE



Venison Burger Bake image

Forget about Meatless Mondays. I'd prefer to celebrate Monday with this venison burger bake topped with cornbread Stove Top® stuffing.

Provided by nevadafoodies

Categories     Venison Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 (6 ounce) package cornbread stuffing mix (such as Stove Top®)
1 ½ cups hot water
8 tablespoons butter, divided
1 pound ground venison
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced mushrooms
2 cloves garlic, chopped
salt and ground black pepper to taste
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine stuffing mix, hot water, and 4 tablespoons butter in a microwave-safe bowl. Microwave on high until heated through, 5 to 6 minutes. Fluff with a fork.
  • At the same time, heat a large cast iron skillet over medium-high heat. Cook and stir venison in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove venison to a plate.
  • Add remaining 4 tablespoons butter to the skillet along with zucchini, squash, mushrooms, garlic, salt, and pepper. Cook and stir until vegetables are soft, about 10 minutes. Stir in condensed soup, sour cream, and cooked venison.
  • Remove from the heat and top with cornbread stuffing.
  • Bake in the preheated oven until heated through, 20 to 30 minutes.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 28.1 g, Cholesterol 122 mg, Fat 29.1 g, Fiber 2.1 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 1018.4 mg

PAN ROASTED VENISON BURGERS



Pan Roasted Venison Burgers image

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

Provided by Steve_G

Categories     Deer

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

2 lbs ground venison
4 cloves garlic, chopped
2 shallots, chopped
2 egg whites (or 1/4 cup egg substitute)
salt and pepper
olive oil, for coating burgars
sliced mushrooms (optional)
butter (optional)
veal stock (optional)

Steps:

  • Preheat oven to 475 degrees.
  • Heat a large, heavy, oven safe fry pan over medium high heat On a large cutting board chop garlic and shalot.
  • Dump the ground meat on top of the chopped herbs, make a well, add egg.
  • Sprinkle with salt and pepper.
  • Mix GENTLY GENTLY form into 5 thick burgers, do not over work the meat or your burgars will be tough.
  • Coat burgers with olive oil and sear in fry pan for 2 or 3 minutes per side, turning only once.
  • Place pan in oven and cook until desired temperature is reached.
  • About 15 minutes to 120 degrees for rare, 130 for medium rare, they will still be tender at 140 degrees, but I wouldn't go beyond that.
  • Remove from pan, cover loosly for 5 minutes before serving.
  • Place the pan back on the stove, and add a bit of butter and some sliced mushrooms.
  • Sautee until lightly browned.
  • Deglaze with a couple dashes of veal stock and serve with burgers.

Nutrition Facts : Calories 301.3, Fat 13, SaturatedFat 6.1, Cholesterol 145.3, Sodium 159.5, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 41.3

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