Posted on July 2, 2012 by grant. Sautee gently for 7-8 minutes until tender. Venison burgers and onion soup mix recipe. However, its extreme leanness can make for dry burgers that can have trouble sticking together. Their deer, in particular, is properly hunted and well hung and trimmed, so it doesn’t have the strong gamy taste that venison can sometimes have. Place the burger patties directly on the grill grate and cook until the internal temperature reaches 165 degrees F, flipping halfway through. While burgers are baking, heat skillet over medium low. All this variety just punctuates America’s reputation as a melting pot of ideas, opinions, and flavors. Mix burger with mustard and steak sauce. Use your hands to combine it. Freeze your bacon the night before, then remove it 1 -1½ hours before you need it and it will be still firm, but able to cut through with a big sharp knife. Venison Recipes More information These venison burgers, which mix egg yolks and bacon into the meat to ensure juiciness, turn out remarkably tender and flavorful burgers that work magnificently with all the usual burger toppings. That goes for venison too. I instantly started craving a thick, juicy venison burger. *Tip: the bacon is easier to mince if it is still partially frozen. As the hamburger cooks, the little bits of bacon melt and dissolve into the meat, creating tiny moisture pockets that you can’t see, but which add a lightness and juiciness to the burger that is incredible. Others get fancy, adding cheeses other than the standard American and toppings like salsa and guacamole. While I think we can all agree there are few things more American than grilling up a juicy venison burger on the 4th of July, when it comes to burger toppings, opinions vary. __ While I think we can all agree there are few things more American than grilling up a juicy venison burger on the 4th of July, when it comes to burger toppings… Nestled between the roasted pepper and some mushrooms, your venison for the recipe also contains a ‘secret’ ingredient of sorts – breadcrumbs. If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. PIN IT HERE to save the recipe for later: Mexican Burgers with Smoky Chipotle Sauce, Wine and Cheese Burgers to Celebrate Barbecue Season. Next time you want to throw a few patties on the grill, try shaking things up a bit with this venison and avocado combo. (Skip to recipe.). Add the onions to the pan, along with a pinch of salt, and cook until translucent, about 5 minutes. Some folks keep it simple, with the classic ketchup and mustard combination. We ate so much moose and elk meat that we kids didn’t think twice about it, eating it like other families ate beef. I also prefer mustard to ketchup, mayo over Miracle Whip, and if I plan ahead, some good caramelized onions over raw. Deglaze the pan by raising heat to medium-high, scraping up the browned bits from the bottom of the pan. Shape into 4 patties. Put olive oil and butter in skillet. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use … I wish I could give you some revelatory tip for speeding this recipe up, but the fact is caramelized onions take time. The Kitchen Frau blog is about Canadian food with a German flair and a gluten-free twist. Deer Recipes GREAT COOKING ITEM GRILLS and RECIPES Informational Recipes. That makes it much easier to get small dice. Hunt & Gather: Venison Burgers With Oyster Mushroom Toppings From National Deer Assn. My mom cooked it in a variety of ways and it was always delicious. Mix the meat as lightly as possible, then shape it into 6 thick patties. Place the onions cut side down and slide into thin half circles. the little divot also provides a place for juices to collect, rather than dripping off the burger onto the flames or pan. Over at the New York Times, Melissa Clark has some tips for making your own condiments, though I’m not sure I can take advice from someone who puts bread-and-butter pickles on their burgers. You’d make my day! Brush both sides of the patties lightly with the oil. While I think we can all agree there are few things more American than grilling up a juicy venison burger on the 4th of July, when it comes to burger toppings, opinions vary. look how dark and lean this beautiful ground venison is. Tired of dried out venison burgers? Sometimes it’s deer, other times it’s elk or moose meat. Beyond gluten-free. Remove the burgers from the heat and cover them loosely with foil or a large bowl inverted over them. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly … If making 4 patties, also cook them for a shorter time so they stay moist. by David Draper . Roasted peppers are right under onions on my top 5 toppings list, so rounding out our top burger recipes is this beauty. Venison Avocado Burger I love hamburgers, especially when they’re made with top-quality venison meat and served between a butter toasted brioche bun. For me, it’s crisp, dill hamburger chips or nothing. Keep the slices in a block, and dice it as small as possible (¼ inch/.5cm or less). I prefer grilled burgers, so I'll go through that method. If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. these patties just need to be brushed with oil and then they’re ready for the grill, making an indent in the middle of each patty helps prevent it from bulging up into a dome that makes it hard to add toppings on a bun. Crecipe.com deliver fine selection of quality Venison burgers and onion soup mix recipes equipped with ratings, reviews and mixing tips. Jul 5, 2015 - __ While I think we can all agree there are few things more American than grilling up a juicy venison burger on the 4th of July, when it comes to burger toppings, opinions vary. Healthy cooking using fresh garden ingredients, whole foods, alternative grains. look at the lovely juices collecting in the dip. Add a supporting cast of your favourite burger trimmings, and you will be singing the hallelujah chorus in your head as you take a bite. Keep the strips together in a block, cut them in half, then cut thin matchstick lengthwise strips. Some folks keep it simple, with the classic ketchup and mustard combination. You still want them to be slightly pink in the middles so the venison burgers are moist and juicy. Put the venison into a shallow bowl. Heat your grill on high and be sure to … If you’re me, you certainly won’t want to be singing it out loud, as a sign of respect for your fellow diners (but if you’re alone as you eat your burger – go for it). Want to receive new Kitchen Frau recipes directly to your email? They are the star of this burger symphony. Some ideas: Lettuce, tomato, sliced red onion; Mayo, ketchup, or this delicious mayo-sriracha-ketchup sauce I use on my pork burgers… Try to mix it as lightly and gently as possible – do not overmix. When the onions turn a deep brown, add the sugar and beer. https://www.foxvalleyfoodie.com/how-to-make-venison-burgers Turn those lesser cuts of deer meat into awesome venison hamburgers. YOU should always go Deer hunting with these to succeed and be number 1, http://www.fieldandstream.com/blogs/wild-chef/2012/07/best-venison-burger-topping-caramelized-onions. grilling the burgers adds bit of delicious smoky char, but they can also be pan-fried. Heat the barbecue grill to medium heat, and cook the burgers over direct flame with the barbecue lid covered, for about 5 minutes per side, flipping them once. Push your thumb into the middle of each patty to make a shallow indented dip – this keeps the middles from bulging up to a dome shape and prevents all the juices from dripping off. 6. Source: http://www.fieldandstream.com/blogs/wild-chef/2012/07/best-venison-burger-topping-caramelized-onions. Thick, moist, and juicy – these venison burgers are a memorable culinary experience. A few simple tricks make for the best burger, showcasing this lean and healthy wild game meat. Bacon to the rescue! This recipe and tips also work with lean ground beef – use the leanest ground beef you can get (grind your own or get trimmed and ground sirloin or extra lean ground beef) and make these into delicious beef-bacon burgers. My sister and her husband are hunters and trappers, and every now and then I am lucky to receive the gift of a few packages of wonderful wild game meat or sausages. When you bite into one and the juices drip down your chin, you will be in burger heaven. Heat the oil in a large frying pan over a medium-high heat, add the patties and pan-fry for 5 … Luckily, much of the 30 to 45 minutes is largely unattended, except for a minute here and there to stir, so you can use the time to make your burgers using the better venison burger secrets readers shared back in May. Using the Ninja Foodi with venison meat has helped me ease back into the taste of it. I grew up eating a lot of wild meat – my dad was an avid hunter and fisherman, so our freezer was always stocked with a variety of game, wild ducks, geese, and fish. for this photo I put the ingredients into little piles to show what goes into the venison burgers, but for better mixing purposes, sprinkle the ingredients evenly over the ground deer meat, so you have to work the meat as little as possible with your hands – to keep it loose and tender. finely chop up a few slices of bacon – it’s the magic that adds fat and juiciness into the rich flavourful deer meat. https://karylskulinarykrusade.com/recipe-venison-cheeseburger Cut the onions in half, root to tip, and peel outer layer. If you like beef hamburgers you will love these venison burgers. 10 Succulent Venison Burger Recipes for Guaranteed BBQ Success Divide the meat mixture into 6 equal parts, and gently pat it into wide, thick patties (1-inch/2.5cm thick). Serve the venison burgers on the buns with your favourite hamburger trimmings. Lower heat to medium-low and let the onions cook down for 30 to 40 minutes, stirring frequently to prevent burning. Bake in a 400 degree oven for 20 minutes. Once mixed, press the ground venison into burger patties. Alternately you can grind the partially frozen bacon in a meat grinder, or grind it in the food processor, as long as it’s still somewhat frozen (if fully defrosted, it will just smear in the food processor, rather than grind into nice little bits). Others get fancy, adding cheeses other than the standard American and toppings like salsa and guacamole. Venison does best when you add some fat to keep the ground meat moist and some kind of binder to help the meat stick together. The Best Venison Burger Topping: Caramelized Onions. https://www.kitchenfrau.com/venison-burgers-moist-and-juicy I used Schär Gluten Free Ciabatta Buns for these burgers, tops brushed with melted butter and reheated in the oven until crispy. Thanks for visiting; it makes my day to know I have readers following my kitchen adventures! Let them rest for at least 5 minutes. 6 hamburger buns, and trimmings for burgers: mayonnaise, relish, mustard, tomato jam, hot sauce, lettuce, onions, tomatoes, pickles, etc. After they’re cooked just to tender perfection (take them off the grill when they’re still a little bit pink inside) they just need to rest a bit so all those juices can redistribute themselves throughout the meat. Venison is the ultimate grass fed red meat – sustainable, organic, and environmentally conscious, and coming from animals truly living a happy life in nature as intended. Just a bit of garlic and pepper for flavour and a spoonful of tapioca starch, and that’s it. Bulky fillers can sometimes make a burger too dense or rubbery, but the added trick of using a bit of tapioca starch (mild and without taste) as a binder keeps the burgers together beautifully, while still retaining their light, tender, meaty texture. this burger is layered with mayonnaise, lettuce, tomato jam, cucumber, and red onion slices. (No spam ever.). Jul 30, 2019 - These venison burgers, made with bacon and egg to ensure moistness, turn out juicy burgers that work magnificently with all the usual burger toppings. How to serve venison burgers: Serve these venison burgers with your favorite burger toppings, just like you would eat a burger made out of beef. A venison burger is great on its own (with cheese, of course), but there are a lot of toppings you can add to take things to the next level. Sprinkle it evenly with the diced bacon, tapioca starch, minced garlic, and pepper. Deer meat is so lean there’s barely any fat on it. Adding the equivalent of a little more than one slice of bacon to each large venison burger makes all the difference to the juiciness factor. ), ½ lb (225gms) bacon, finely diced (7-8 slices/ 1½ cups, loosely packed), 2 tablespoons tapioca starch (or cornstarch). https://www.delish.com/cooking/recipe-ideas/g2780/100-ways-to-top-a-burger The generous thickness of these patties adds to their  tender moistness, however, if you need the meat to feed more people, you can make 8 thinner patties from this recipe. Grilled until they are still slightly pink inside, then allowed to rest for a proper amount of time, they are unbelievably moist and juicy. Stack them and cut the bacon across as thinly as possible into tiny dice. When butter is melted, add mushrooms. Venison Burger with Roasted Red Peppers. All About Deer Hunting : The intelligent hunters #1 story started here. Everything’s better with bacon, right? Sprinkle with garlic powder and salt to taste. If you have a Ninja Foodi you know everything tastes better when you cook it in the Foodi. Make sure to cook them for a shorter time so they don’t dry out. https://www.wideopeneats.com/11-venison-burger-recipes-need These burgers are heavenly. Learn how to cook great Venison burgers and onion soup mix . If you are wanting to make burgers in your air fryer give it a try. Ingredients: -1 to 2 tablespoons duck or chicken fat -2 yellow onions, halved and thinly sliced -Pinch of salt -Pinch of sugar -½ cup dark craft beer Directions: Place a skillet over medium-high heat and add the fat. —Margaret Bose-Johnson, Smothered Pork Chops: A Taste of Soul Food (Southern USA), Apple and Shrimp Summer Rolls – Bright and Light and Tasty, Caramelized Pork Rice Bowls: A Taste of Vietnam, Chestnut Soup (Maronensuppe) with Stilton Toasts, Stollen, the Classic German Christmas Cake (It’s ‘Quarkstollen’, the Quicker Version), Shipwreck Casserole - Dinner in the Slow Cooker, Like Kitchen Frau on Facebook for lots more info and links, 2 lbs ground venison (or other lean, wild meat: moose, elk, bison, etc. Sometimes there was even bear meat. Once the burgers are done, pair them with your favorite bun and top with your choice of toppings. The other day I was rummaging through the freezer and lucked upon a lovely package of ground venison still hiding in there. As a BONUS you'll get a useful kitchen tip with each email. Grill the buns or heat them in the oven. Deer meat is a very dark meat; extremely lean and nutritious, higher in iron, protein, and zinc and lower in saturated fat than other red meats, 5 times higher in omega-3 fatty acids than beef, and having one of the best omega-6 to omega-3 ratios of all meats. They are masters at hanging the meat properly and cutting and packaging it themselves. Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. It was a staple meat for us and a cheap way to feed a large farm family. No added salt is needed to flavour these burgers – the bacon provides enough. Kitchen Frau Notes: Other lean, wild game can benefit from these tricks, too – like moose, elk, bison. Alternately, you can pan-fry the venison burgers in the oil in a cast iron skillet over medium-high heat for about 5 to 6 minutes per side, until the outsides are crispy and brown and the insides are still lightly pink. Hunt & Gather: Venison Burgers With Oyster Mushroom Toppings From National Deer Assn. Enter your email address to receive notice of new posts as soon as they come out. No matter how you have to cook – food can always be ‘plain delicious!’.