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Venison Burgers

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!"
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Ingredients

2 h 55 m servings 780 cals
Original recipe yields 6 servings (6 sandwiches)

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Directions

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  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.

Nutrition Facts


Per Serving: 780 calories; 51.6 g fat; 32.5 g carbohydrates; 45.4 g protein; 193 mg cholesterol; 919 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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I made this last week for my family. I pretty much followed the recipe .. but did make these changes: used 1 lb of gr. venison and 1 lb gr. wild boar, as that is what the butcher stocks in pac...

Yummy burger, The yogurt does make it a little softer so take care and get a good crust on one side before you flip it. The sauce is nice and paired well with the dish.. I am a city girl who doe...