The Fat Ratio - It's important to have enough fat in your burger to keep it from drying up and falling apart. Sign in to manage your newsletter preferences. Regardless, we can see that this recipe has the makings of a winner. No matter where you go, you can bet you're going to see a cheeseburger on the menu. Perfect for entertaining friends and family. © Copyright 2020, WOS, Inc. All Rights Reserved. You're looking for a freshly baked kaiser roll, or something of the like. Make our posh venison burgers recipe. 24 Items Magazine subscription – save 44% and get a cookbook of your choice This lean, game meat has a deep colour and rich flavour. They're awesome people who sling meat around for a living, why wouldn't you want to know that guy/girl? That's the classic. Cheeseburger, cheeseburger, cheeseburger. This recipe may be tied with #1 as our favorite on this list. With only a few ingredients to deal with, this may be our new go-to party finger food. Focusing on fresh ingredients like arugula in place on lettuce and with a generous helping of pickles, this is a great update to an American classic. If you've had your venison processed for you, make sure to note how much fat was added into the ground meat. I know I've preached simplicity, but this recipe nails it on specialty ingredients while still keeping things relatively simple. Done. https://www.wideopenspaces.com/top-6-venison-burger-recipes These venison and pork burgers look really impressive for a quick burger idea that's a bit different You can cook these burgers on the barbecue, but make sure the grill is at target temperature before placing the burgers on it. Burger mince. Image and Recipe via: Beauty and the Feast. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. The Meat - Speaking of meat, sub-par ground meat is a travesty. No problem, but don't forget that we're talking about a BURGER here, and that burger is made of meat. Recipe for venison burgers. A venison cheeseburger, on the other hand, is much rarer a find and twice as delicious. A NEW AND IMPROVED WILD GAME NUTRITIONAL CHART [INFOGRAPHIC]. You'll want to get a mouthful of this burger though, and many more after that. For the best burgers, nothing below 15% fat content will do. It's not a bad idea, it just needs to have the right execution. Getting a quality butcher as your friend pays back tenfold. Grate it on the rough side of a box grater. NEXT: A NEW AND IMPROVED WILD GAME NUTRITIONAL CHART [INFOGRAPHIC]. Don't build a fortress around it. Most buns that you get in a bag at the grocery store are tepid little spongecakes that can't take the beastliness of your burger. The Grill - Hot. Nestled between the roasted pepper and some mushrooms, your venison for the recipe also contains a 'secret' ingredient of sorts - breadcrumbs. Now, since we're talking about a VENISON burger, let's get to that kind of meat. My son, who's an avid hunter, gave me this super venison burger recipe. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes Disclosure. Venison meat alone doesn't have enough fat - You need to add it in. This recipe follows my preferred method of stuffing burgers, and comes with some tasty toppings I haven't seen coupled with venison before. Listen to you meat. It's so easy to get quality ground meat. —Jerry Honeyager, North Prairie, Wisconsin Sign up to receive recipe inspiration and foodie openings. These burgers look really impressive and are ready in 30 minutes or less. Everything is better when it's miniature, burgers included. Mix 1.5lb of lean venison mince with ½ teaspoon of salt and ½ teaspoon of cracked black pepper. Add some watercress and top with a burger and the bun top. Another option is bacon. Add the cheese to the top and cover with a lid or baking sheet to create some steam and melt the cheese. Heat a large heavy frying pan to hot. 1 dash worcestershire sauce (or more to taste), 6 burger buns (good-quality, toasted or grilled), 6 slices thick-cut bacon, fried to you desired crispness, 1/3 Miracle Whip sandwich spread (or regular mayo), 350-400g coarsely minced venison, including 20 per cent beef fat, A little vegetable or corn oil for brushing, 1 cup sliced mushrooms, grilled or sauteed in butter until browned. Form into 4 burgers, flattening them out so that they’re bigger than the buns as they will shrink when cooking. If you ask the baker, they'll slice them for you, but make sure the top is not bigger than the bottom. Venison cooks differently than a ground beef burger - But only a little bit, and it's because of the aforementioned lack of fat. 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