Ground Venison Burgers Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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 :

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