Venison Burger 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:

• In bowl, mix dry ingredients.
• Add venison and mix well.
• Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
• On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
• They can be cooked immediately, but I prefer to freeze them first.
• Place them on a large cookie sheet and freeze them several hours.
• Remove from freezer and place waxed paper between each burger as you stack them.
• I stack them in 2 1-quart freezer zip-lock bags.
• Preheat cast iron skillet to very hot.
• Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.
• Do not overcook.
• Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
• If cooking thawed burgers, cook about 2-3 minutes per side.

Steps:

• Heat grill. Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls.

Steps:

• In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.

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:

• Cook bacon in a skillet over medium heat until brown and crispy. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool.
• Use reserves bacon drippings ans saute the garlic and shallots until softened. Add to the bacon and bacon drippings bowl.
• Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate about 20 minutes.
• Preheat outdoor grill for medium high heat.
• Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. Serve on hamburger buns ( I usually brush my bun with some olive oil or butter on the inside of buns and grill them slightly on the grill.
• Serve with desired condiments and toppings ( grilled or sauted onions goes GREAT on these ! ). I usually top mine with cheese and more bacon and the onions. I always put a little condiment bar out with everything and let them pick it out.