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

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