Venison Burger

09

These venison burgers are topped with caramelized onions, sauteed mushrooms, crumbled blue cheese and other classic toppings of your choice.

Grainy Dijon Aioli

• 1 whole egg
• 1 Tbsp lemon juice
• 1 Tbsp white vinegar
• ¼ cup Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 4 ¼ cups canola oil

Sauteed Mushrooms

• 1 ½ Tbsp butter
• 8 medium white mushrooms, sliced

Caramelized Onions

• 1 Tbsp canola oil
• 1 white or yellow onion, sliced into matchsticks

Burgers

• 2 lb(s) ground venison
• 2 Tbsp Worcestershire sauce
• 2 ½ oz blue cheese
• 5 regular burger buns
• Parsley
• Arugula
• Bacon
• Lettuce
• Sliced tomato
• Salt and pepper

To Make

Caramelized Onions

1. While the mushrooms cool, heat 1 tablespoon of oil in a large pan over low heat.

2. Add onions; stir and cook for about 25 minutes, until onions are soft and browned.

Burgers

1. Preheat grill.

2. To make the patties, mix together ground venison, 2 tablespoons of the reserved Grainy Dijon Aioli, Worcestershire, a pinch of parsley, and a pinch each of salt and pepper.

3. Divide meat mixture into ten portions and roll each portion into a ball.

4. Flatten each ball into a 1-inch thick patty.

5. Divide the sautéed mushrooms between five of the burger patties. Crumble ½ ounce of blue cheese over the mushrooms.

6. Place the five remaining burger patties on top first burgers; pinch burgers together around the edges to seal.

7. Carefully press each double-stacked burger into a firm ball.

8. Flatten balls back down into 1-inch thick patties.

9. Grill burgers for about 4 minutes per side, until juices run clear.

10. To assemble the burgers, spread Grainy Dijon Aioli over the bottom half of the buns.

11. Top each bottom bun with arugula and a burger. Dress with lettuce, tomato, bacon, and reserved Caramelized Onions.