Venison Burgers

0
egardenut 0

"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!"

Ingredients 2 h 55 m {{adjustedServings}} servings 780 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 780 kcal
  • 39%
  • Fat:
  • 51.6 g
  • 79%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Grill Burgers

Watch five terrific tips for building and grilling the best burgers on the block.

Campbell's Kitchen French Onion Burgers

Burgers never need to be basic again! Try this great recipe with dipping sauce.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 0

  1. 0 Ratings

  2.  
  3.  
  4.  
  5.  
  6.