Using the Ninja Foodi with venison meat has helped me ease back into the taste of it. Nestled between the roasted pepper and some mushrooms, your venison for the recipe also contains a ‘secret’ ingredient of sorts – breadcrumbs. All About Deer Hunting : The intelligent hunters #1 story started here. 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. Place the onions cut side down and slide into thin half circles. Hunt & Gather: Venison Burgers With Oyster Mushroom Toppings From National Deer Assn. this burger is layered with mayonnaise, lettuce, tomato jam, cucumber, and red onion slices. https://karylskulinarykrusade.com/recipe-venison-cheeseburger Remove the burgers from the heat and cover them loosely with foil or a large bowl inverted over them. Turn those lesser cuts of deer meat into awesome venison hamburgers. Just a bit of garlic and pepper for flavour and a spoonful of tapioca starch, and that’s it. (Skip to recipe.). 6. Others get fancy, adding cheeses other than the standard American and toppings like salsa and guacamole. look how dark and lean this beautiful ground venison is. 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. That goes for venison too. 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. https://www.foxvalleyfoodie.com/how-to-make-venison-burgers (No spam ever.). 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. 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. Place the burger patties directly on the grill grate and cook until the internal temperature reaches 165 degrees F, flipping halfway through. Grill the buns or heat them in the oven. The Kitchen Frau blog is about Canadian food with a German flair and a gluten-free twist. Deer meat is so lean there’s barely any fat on it. 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. You still want them to be slightly pink in the middles so the venison burgers are moist and juicy. They are the star of this burger symphony. 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. 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 used Schär Gluten Free Ciabatta Buns for these burgers, tops brushed with melted butter and reheated in the oven until crispy. 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. the little divot also provides a place for juices to collect, rather than dripping off the burger onto the flames or pan. No added salt is needed to flavour these burgers – the bacon provides enough. Once mixed, press the ground venison into burger patties. Bacon to the rescue! Deglaze the pan by raising heat to medium-high, scraping up the browned bits from the bottom of the pan. These burgers are heavenly. Mix the meat as lightly as possible, then shape it into 6 thick patties. 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. When butter is melted, add mushrooms. Keep the slices in a block, and dice it as small as possible (¼ inch/.5cm or less). Others get fancy, adding cheeses other than the standard American and toppings like salsa and guacamole. ), ½ lb (225gms) bacon, finely diced (7-8 slices/ 1½ cups, loosely packed), 2 tablespoons tapioca starch (or cornstarch). 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). Thick, moist, and juicy – these venison burgers are a memorable culinary experience. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly … 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. 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). 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. Lower heat to medium-low and let the onions cook down for 30 to 40 minutes, stirring frequently to prevent burning. Deer Recipes GREAT COOKING ITEM GRILLS and RECIPES Informational Recipes. You’d make my day! https://www.wideopeneats.com/11-venison-burger-recipes-need 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. 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. I instantly started craving a thick, juicy venison burger. Bake in a 400 degree oven for 20 minutes. 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. Grilled until they are still slightly pink inside, then allowed to rest for a proper amount of time, they are unbelievably moist and juicy. It was a staple meat for us and a cheap way to feed a large farm family. 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. 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. As a BONUS you'll get a useful kitchen tip with each email. No matter how you have to cook – food can always be ‘plain delicious!’. Source: http://www.fieldandstream.com/blogs/wild-chef/2012/07/best-venison-burger-topping-caramelized-onions. 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. PIN IT HERE to save the recipe for later: Mexican Burgers with Smoky Chipotle Sauce, Wine and Cheese Burgers to Celebrate Barbecue Season. Once the burgers are done, pair them with your favorite bun and top with your choice of toppings. While burgers are baking, heat skillet over medium low. Cut the onions in half, root to tip, and peel outer layer. Kitchen Frau Notes: Other lean, wild game can benefit from these tricks, too – like moose, elk, bison. However, its extreme leanness can make for dry burgers that can have trouble sticking together. —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. 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. Put olive oil and butter in skillet. 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. Some ideas: Lettuce, tomato, sliced red onion; Mayo, ketchup, or this delicious mayo-sriracha-ketchup sauce I use on my pork burgers… https://www.kitchenfrau.com/venison-burgers-moist-and-juicy look at the lovely juices collecting in the dip. by David Draper . __ 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… Venison Burger with Roasted Red Peppers. The other day I was rummaging through the freezer and lucked upon a lovely package of ground venison still hiding in there. Try to mix it as lightly and gently as possible – do not overmix. Posted on July 2, 2012 by grant. Tired of dried out venison burgers? If you are wanting to make burgers in your air fryer give it a try. 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. Shape into 4 patties. My mom cooked it in a variety of ways and it was always delicious. For me, it’s crisp, dill hamburger chips or nothing. Keep the strips together in a block, cut them in half, then cut thin matchstick lengthwise strips. Everything’s better with bacon, right? Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use … When the onions turn a deep brown, add the sugar and beer. That makes it much easier to get small dice. If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. I also prefer mustard to ketchup, mayo over Miracle Whip, and if I plan ahead, some good caramelized onions over raw. Want to receive new Kitchen Frau recipes directly to your email? Healthy cooking using fresh garden ingredients, whole foods, alternative grains. 10 Succulent Venison Burger Recipes for Guaranteed BBQ Success A few simple tricks make for the best burger, showcasing this lean and healthy wild game meat. Thanks for visiting; it makes my day to know I have readers following my kitchen adventures! 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. Sautee gently for 7-8 minutes until tender. If you like beef hamburgers you will love these venison burgers. Sometimes there was even bear meat. Sprinkle with garlic powder and salt to taste. Some folks keep it simple, with the classic ketchup and mustard combination. Learn how to cook great Venison burgers and onion soup mix . The Best Venison Burger Topping: Caramelized Onions. Mix burger with mustard and steak sauce. 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. finely chop up a few slices of bacon – it’s the magic that adds fat and juiciness into the rich flavourful deer meat. I prefer grilled burgers, so I'll go through that method. When you bite into one and the juices drip down your chin, you will be in burger heaven. Venison burgers and onion soup mix recipe. 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. Crecipe.com deliver fine selection of quality Venison burgers and onion soup mix recipes equipped with ratings, reviews and mixing tips. Use your hands to combine it. Heat the oil in a large frying pan over a medium-high heat, add the patties and pan-fry for 5 … *Tip: the bacon is easier to mince if it is still partially frozen. 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