VENISON BURGER WITH CRANBERRY BBQ SAUCE
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
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 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
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.
"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
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
BAKED VENISON BURGERS
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
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 :
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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