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