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.

Venison Burgers

Credit: Allrecipies
Recipe by: egardenut 

"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!"

Burgers:

• 1 1/2 pounds venison meat, cut into 1-inch chunks, partially frozen
• 3/4 pound fatty pork butt, cut into 1-inch chunks, partially frozen
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onion
• 1 cup diced button mushrooms
• 1 pinch salt
• 1/2 cup plain Greek yogurt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coarsely ground black pepper

Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons lime juice

Sandwich Fixings:

• 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

To Make:

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Preheat oven to 225 degrees F (110 degrees C).
   
6. Spread 1/2 teaspoon butter onto the inside of each split bun.
   
7. 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.
   
8. 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).
   
9. 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.

Venison Burgers

Credit Allrecipes

Recipe by: egardenut
 

"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!"

Burgers:

• 1 1/2 pounds venison meat, cut into 1-inch chunks, partially frozen
• 3/4 pound fatty pork butt, cut into 1-inch chunks, partially frozen
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onion
• 1 cup diced button mushrooms
• 1 pinch salt
• 1/2 cup plain Greek yogurt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coarsely ground black pepper

Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons lime juice

Sandwich Fixings:

• 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

To Make:

1. 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.

2. 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.

3. 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.

4. 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.

5. Preheat oven to 225 degrees F (110 degrees C).

6. Spread 1/2 teaspoon butter onto the inside of each split bun.

7. 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.

8. 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).

9. 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.