This past Christmas, my parents sent Kevin & I home with a grocery bag full of venison burger and bison sausage. We gobbled up the bison sausage very quickly and are now on to the venison. I have been trying to think of what to make, whether it be chili, pizza, meatballs, etc. Considering the warm temperatures here lately, I decided on burgers.
These venison burgers tasted fantastic on the homemade buns! For those of you that don’t know much about venison, it is a very lean meat that is lower in fat and cholesterol when compared to beef or pork. Since venison is so lean, when formed into a burger, it requires the addition of some sort of fat to hold it together, which is why there is an egg in this recipe.
I can’t say much about this burger, except that it was absolutely delish and that I savored every bite!
Venison Burger Meat
Makes 6 patties
Ingredients
20 oz. ground venison
½ c. panko bread crumbs
1/3 c. onion, minced
1 large egg
2 cloves of garlic, minced
1 ½ tablespoon, ketchup
1 tablespoon yellow mustard, prepared
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Method
Combine all ingredients in a medium bowl. Mix together with hands until all ingredients are thoroughly combined and evenly distributed.
Pat meat into the bottom of the bowl. Score into 6 pieces. Form each piece into a ball then pat into patties about 1/2” thick since they will shrink up a bit once they are cooked.
Refrigerate patties until ready to grill.
Cook patties on a hot grill until desired doneness. Serve on a homemade bun with desired toppings.
Source: Original Recipe
