VENISON BURGERS
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
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
DEER BURGERS (GREEK STYLE)
Make and share this Deer Burgers (Greek Style) recipe from Food.com.
Provided by joewoodward1232002
Categories One Dish Meal
Time 30m
Yield 6 burgers
Number Of Ingredients 4
Steps:
- Cut the tomato and pepper into small dices.
- Crush the feta cheese to remove all large chunks.
- Blend all of the above ingredients by hand until the feta cheese, tomato, and pepper are evenly mixed.
- Cook burgers on grill or inside to preferred extent. They are best when cooked to medium.
Nutrition Facts : Calories 100, Fat 5.1, SaturatedFat 3.3, Cholesterol 45.8, Sodium 238.7, Carbohydrate 2.5, Fiber 0.6, Sugar 1.8, Protein 10.8
GROUND VENISON BURGERS
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
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 BACON BURGERS
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
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
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