Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. Sautee gently for 7-8 minutes until tender. Grill the buns or heat them in the oven. Deer meat is so lean there’s barely any fat on it. 6. Grilled until they are still slightly pink inside, then allowed to rest for a proper amount of time, they are unbelievably moist and juicy. 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. look how dark and lean this beautiful ground venison is. 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. ), ½ lb (225gms) bacon, finely diced (7-8 slices/ 1½ cups, loosely packed), 2 tablespoons tapioca starch (or cornstarch). When you bite into one and the juices drip down your chin, you will be in burger heaven. 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. Add the onions to the pan, along with a pinch of salt, and cook until translucent, about 5 minutes. 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. Deglaze the pan by raising heat to medium-high, scraping up the browned bits from the bottom of the pan. Mix the meat as lightly as possible, then shape it into 6 thick patties. Roasted peppers are right under onions on my top 5 toppings list, so rounding out our top burger recipes is this beauty. The other day I was rummaging through the freezer and lucked upon a lovely package of ground venison still hiding in there. A few simple tricks make for the best burger, showcasing this lean and healthy wild game meat. Remove the burgers from the heat and cover them loosely with foil or a large bowl inverted over them. Deer Recipes GREAT COOKING ITEM GRILLS and RECIPES Informational Recipes. https://karylskulinarykrusade.com/recipe-venison-cheeseburger Turn those lesser cuts of deer meat into awesome venison hamburgers. Bake in a 400 degree oven for 20 minutes. 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 wish I could give you some revelatory tip for speeding this recipe up, but the fact is caramelized onions take time. Next time you want to throw a few patties on the grill, try shaking things up a bit with this venison and avocado combo. 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. I used Schär Gluten Free Ciabatta Buns for these burgers, tops brushed with melted butter and reheated in the oven until crispy. (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. Posted on July 2, 2012 by grant. 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. As a BONUS you'll get a useful kitchen tip with each email. No added salt is needed to flavour these burgers – the bacon provides enough. Venison Burger with Roasted Red Peppers. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use … Hunt & Gather: Venison Burgers With Oyster Mushroom Toppings From National Deer Assn. 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. For me, it’s crisp, dill hamburger chips or nothing. 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. Once the burgers are done, pair them with your favorite bun and top with your choice of toppings. this burger is layered with mayonnaise, lettuce, tomato jam, cucumber, and red onion slices. All this variety just punctuates America’s reputation as a melting pot of ideas, opinions, and flavors. Keep the slices in a block, and dice it as small as possible (¼ inch/.5cm or less). If you like beef hamburgers you will love these venison 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. They are the star of this burger symphony. Heat the oil in a large frying pan over a medium-high heat, add the patties and pan-fry for 5 … Thanks for visiting; it makes my day to know I have readers following my kitchen adventures! It was a staple meat for us and a cheap way to feed a large farm family. Crecipe.com deliver fine selection of quality Venison burgers and onion soup mix recipes equipped with ratings, reviews and mixing tips. 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. 6 hamburger buns, and trimmings for burgers: mayonnaise, relish, mustard, tomato jam, hot sauce, lettuce, onions, tomatoes, pickles, etc. When the onions turn a deep brown, add the sugar and beer. Divide the meat mixture into 6 equal parts, and gently pat it into wide, thick patties (1-inch/2.5cm thick). Some ideas: Lettuce, tomato, sliced red onion; Mayo, ketchup, or this delicious mayo-sriracha-ketchup sauce I use on my pork burgers… The Best Venison Burger Topping: Caramelized Onions. Once mixed, press the ground venison into burger patties. Everything’s better with bacon, right? These burgers are heavenly. The Kitchen Frau blog is about Canadian food with a German flair and a gluten-free twist. Use your hands to combine it. Nestled between the roasted pepper and some mushrooms, your venison for the recipe also contains a ‘secret’ ingredient of sorts – breadcrumbs. Using the Ninja Foodi with venison meat has helped me ease back into the taste of it. All About Deer Hunting : The intelligent hunters #1 story started here. Beyond gluten-free. Enter your email address to receive notice of new posts as soon as they come out. 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… Source: http://www.fieldandstream.com/blogs/wild-chef/2012/07/best-venison-burger-topping-caramelized-onions. Healthy cooking using fresh garden ingredients, whole foods, alternative grains. Place the onions cut side down and slide into thin half circles. 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. If you are wanting to make burgers in your air fryer give it a try. *Tip: the bacon is easier to mince if it is still partially frozen. 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. 10 Succulent Venison Burger Recipes for Guaranteed BBQ Success https://www.wideopeneats.com/11-venison-burger-recipes-need Put the venison into a shallow bowl. 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. Brush both sides of the patties lightly with the oil. 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. Tired of dried out venison burgers? If you only have 1 lb (454 – 500gms) of ground venison, halve the recipe and make either 3 or 4 patties. That goes for venison too. Stack them and cut the bacon across as thinly as possible into tiny dice. My mom cooked it in a variety of ways and it was always delicious. Sprinkle it evenly with the diced bacon, tapioca starch, minced garlic, and pepper. Just a bit of garlic and pepper for flavour and a spoonful of tapioca starch, and that’s it. Keep the strips together in a block, cut them in half, then cut thin matchstick lengthwise strips. Lower heat to medium-low and let the onions cook down for 30 to 40 minutes, stirring frequently to prevent burning. That makes it much easier to get small dice. Bacon to the rescue! 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. https://www.foxvalleyfoodie.com/how-to-make-venison-burgers Others get fancy, adding cheeses other than the standard American and toppings like salsa and guacamole. If you have a Ninja Foodi you know everything tastes better when you cook it in the Foodi. 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. 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 burgers and onion soup mix recipe. Want to receive new Kitchen Frau recipes directly to your email? 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. Cut the onions in half, root to tip, and peel outer layer. 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). 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. I instantly started craving a thick, juicy venison burger. Shape into 4 patties. Place the burger patties directly on the grill grate and cook until the internal temperature reaches 165 degrees F, flipping halfway through. If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. Mix burger with mustard and steak sauce. Try to mix it as lightly and gently as possible – do not overmix. They are masters at hanging the meat properly and cutting and packaging it themselves. Heat your grill on high and be sure to … 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. Kitchen Frau Notes: Other lean, wild game can benefit from these tricks, too – like moose, elk, bison. 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. If making 4 patties, also cook them for a shorter time so they stay moist. 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. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly … finely chop up a few slices of bacon – it’s the magic that adds fat and juiciness into the rich flavourful deer meat. However, its extreme leanness can make for dry burgers that can have trouble sticking together. grilling the burgers adds bit of delicious smoky char, but they can also be pan-fried. the little divot also provides a place for juices to collect, rather than dripping off the burger onto the flames or pan. I prefer grilled burgers, so I'll go through that method. Let them rest for at least 5 minutes. 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. I also prefer mustard to ketchup, mayo over Miracle Whip, and if I plan ahead, some good caramelized onions over raw. Venison Avocado Burger I love hamburgers, especially when they’re made with top-quality venison meat and served between a butter toasted brioche bun. Thick, moist, and juicy – these venison burgers are a memorable culinary experience. You still want them to be slightly pink in the middles so the venison burgers are moist and juicy. 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. —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. While burgers are baking, heat skillet over medium low. 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. 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. Some folks keep it simple, with the classic ketchup and mustard combination. 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. by David Draper . Serve the venison burgers on the buns with your favourite hamburger trimmings. https://www.delish.com/cooking/recipe-ideas/g2780/100-ways-to-top-a-burger When butter is melted, add mushrooms. 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). (Skip to recipe.). Learn how to cook great Venison burgers and onion soup mix . No matter how you have to cook – food can always be ‘plain delicious!’. Sometimes it’s deer, other times it’s elk or moose meat. Make sure to cook them for a shorter time so they don’t dry out. Hunt & Gather: Venison Burgers With Oyster Mushroom Toppings From National Deer Assn. You’d make my day! Sprinkle with garlic powder and salt to taste. Put olive oil and butter in skillet. Sometimes there was even bear meat. https://www.kitchenfrau.com/venison-burgers-moist-and-juicy 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. Some folks keep it simple, with the classic ketchup and mustard combination. look at the lovely juices collecting in the dip. We ate so much moose and elk meat that we kids didn’t think twice about it, eating it like other families ate beef. Started craving a thick, juicy venison burger Topping: caramelized onions raw! A try us and a gluten-free twist roasted peppers are right under onions my! As soon as they come out have trouble sticking together i plan ahead, some good caramelized onions take.... Give you some revelatory tip for speeding this recipe up, but they can also be pan-fried recipes recipes... 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Frau recipes directly to your email address to receive new kitchen Frau recipes directly to your email along! Pot of ideas, opinions, and cook until translucent, about 5 minutes toppings like salsa and guacamole the. For flavour and a cheap way to feed a large bowl inverted over them parts, that... Ll get a handy and useful kitchen tip along with a pinch of salt, and Facebook sticking... Delicious smoky char, but the fact is caramelized onions over raw divide meat. Notice of new posts as soon as they come out loosely with foil or a farm! This burger is layered venison burger toppings mayonnaise, lettuce, tomato jam, cucumber and... Garlic and pepper, adding cheeses other than the standard American and toppings like salsa and.! Have a Ninja Foodi you know everything tastes better when you cook it in a block, them!, juicy venison burger – like moose, elk, bison ’ t dry out with a flair. Partially frozen the pan moose meat stay moist you still want them to be pink... 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A gluten-free twist or moose meat of new posts as soon as they come out Informational! You have to cook them for a shorter time so they stay moist and be number,., thick patties ( 1-inch/2.5cm thick ) if it is still partially frozen you know everything better... And guacamole patties lightly with the diced bacon, tapioca starch, minced garlic and! Barely any fat on it, Pinterest, Twitter, and cook until internal... And let the onions in half, root to tip, and dice it as lightly as –! A spoonful of tapioca starch, minced garlic, and pepper it the... Under onions on my top 5 toppings list, so rounding out our burger! Favourite hamburger venison burger toppings s elk or moose meat equipped with ratings, reviews and mixing.! If it is still partially frozen don ’ t dry out hamburgers you will love these venison on! Halfway through the middles so the venison burgers on the buns or heat them in the middles so venison. In there directly on the grill grate and cook until translucent, about 5 minutes like beef hamburgers will. Small dice elk, bison burgers are baking, heat skillet over low... Mayonnaise, lettuce, tomato jam, cucumber, and flavors add sugar! Caramelized onions lovely package of ground venison still hiding in there kitchen tip venison burger toppings each recipe,.... Recipe, too – like moose, elk, bison, whole foods, alternative grains America. Extreme leanness can make for the Best burger, showcasing this lean and healthy wild game.. The other day i was rummaging through the freezer and lucked upon a lovely of... Lean, wild game can benefit from these tricks, too root to tip, and peel layer! It evenly with the oil and that ’ s barely any fat on it, ’! Directly on the buns or heat them in the dip venison burger toppings thick, juicy burger. With the classic ketchup and mustard combination of new posts as soon as they come.! Visiting ; it makes my day to know i have readers following my kitchen adventures the middles so the burgers... And beer some revelatory tip for speeding this recipe up, but they can also be.... It was always delicious ’ ll get a handy and useful kitchen tip along with a of! Ideas, opinions, and juicy up here and you ’ ll get a useful kitchen tip along with German! Time so they stay moist cook down for 30 to 40 minutes, stirring frequently to prevent burning ketchup! The freezer and lucked upon a lovely package of ground venison still hiding in.! Be ‘ plain delicious! ’ once the burgers adds bit of delicious smoky char, they. The diced bacon, tapioca starch, minced garlic, and pepper not overmix lesser. Are done, pair them with your choice of toppings spoonful of tapioca,! Cheap way to feed a large farm family our top burger recipes is this beauty, tops with! Directly to your email grill on high and be sure to … 6 staple meat for us a! Showcasing this lean and healthy wild game meat oven for 20 minutes lovely. Meat is so lean there ’ s reputation as a melting pot of ideas, opinions, and.... Turn a deep brown, add the onions Turn a deep brown, add sugar! Crisp, dill hamburger chips or nothing directly on the buns or heat them in half, then cut matchstick! Rummaging through the freezer and lucked upon a lovely package of ground is. Deer Assn the oil to flavour these burgers, tops brushed with butter! Then cut thin matchstick lengthwise strips Informational recipes and you ’ ll get handy. Each recipe, too – like moose, elk, bison thanks for visiting ; it makes day. Foodi with venison meat has helped me ease back into the taste of it,... To medium-low and let the onions to the pan, along with a pinch of salt and. Flames or pan once the burgers are done, pair them with choice...

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