Pan Roasted Venison Burgers Recipes

Steps:

• Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
• Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
• Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
• Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
• Preheat oven to 225 degrees F (110 degrees C).
• Spread 1/2 teaspoon butter onto the inside of each split bun.
• Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
• Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

Steps:

• Preheat oven to 475 degrees.
• Heat a large, heavy, oven safe fry pan over medium high heat On a large cutting board chop garlic and shalot.
• Dump the ground meat on top of the chopped herbs, make a well, add egg.
• Sprinkle with salt and pepper.
• Mix GENTLY GENTLY form into 5 thick burgers, do not over work the meat or your burgars will be tough.
• Coat burgers with olive oil and sear in fry pan for 2 or 3 minutes per side, turning only once.
• Place pan in oven and cook until desired temperature is reached.
• About 15 minutes to 120 degrees for rare, 130 for medium rare, they will still be tender at 140 degrees, but I wouldn't go beyond that.
• Remove from pan, cover loosly for 5 minutes before serving.
• Place the pan back on the stove, and add a bit of butter and some sliced mushrooms.
• Sautee until lightly browned.
• Deglaze with a couple dashes of veal stock and serve with burgers.

Steps:

• Mix all ingredients together in a large bowl.
• Form into 4-6 patties, (depends on how big you want your hamburgers.) Refrigerate for at least an hour so flavors can blend.
• Heat a large skillet or the B-B-QUE grill to medium high heat. Cook burgers 4-6 minutes per side or until desired doneness is achieved.
• Can be served on buns with favorite toppings or as a main dish served with favorite sides.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine stuffing mix, hot water, and 4 tablespoons butter in a microwave-safe bowl. Microwave on high until heated through, 5 to 6 minutes. Fluff with a fork.
• At the same time, heat a large cast iron skillet over medium-high heat. Cook and stir venison in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove venison to a plate.
• Add remaining 4 tablespoons butter to the skillet along with zucchini, squash, mushrooms, garlic, salt, and pepper. Cook and stir until vegetables are soft, about 10 minutes. Stir in condensed soup, sour cream, and cooked venison.
• Remove from the heat and top with cornbread stuffing.
• Bake in the preheated oven until heated through, 20 to 30 minutes.

Steps:

• In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Crumble venison and beef over mixture and mix well. Shape into eight patties; place in a greased 15x10x1-in. baking pan., In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties., Bake, uncovered, at 350° for 22-26 minutes or until a thermometer reads 160° and juices run clear. Serve on rolls with cheese and tomato if desired.