Mix all ingredients; form into thick patties.
Cook on barbecue grill, 4 inches from coals or broil in oven for 10 minutes on each side (less for rare burgers).
Serve immediately in hot burger buns.
Yields 8 to 10 servings.
Mix all ingredients; form into thick patties.
Cook on barbecue grill or broil in oven, 10 minutes on each side (less for rare burgers).
Serve on hot hamburger buns.
Makes 8 to 10 servings.
The toughest part of the deer can be used for venison burger. Grind the meat with a meat grinder.
Mix in salt and pepper to taste.
Add chopped onion, garlic powder and Worcestershire sauce. All these ingredients are to individual taste and it is nearly impossible to add too much of any ingredient, except salt of course.
Make the mixture into patties and fry or grill until well done.
For the cashew cream aioli, drain
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the
For the beet relish, place the
For the sauce, put all the
hin sauce if needed.
For the burgers:
Equipment: Nonstick skillet
he rhubarb macerate and drain for 1/2 hour.
In
Grind partially frozen venison meat and pork butt together
ith press and seal refrigerate for 24 hours.
Divide into
ENTLY form into 5 thick burgers, do not over work the
mix dry ingredients.
Add venison and mix well.
Add
b>for medium-high heat and lightly oil the grate.
Mix venison
food processor, chop the venison and the bacon to medium
thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue
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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties.
Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Make your favorite recipe for hamburger patties; make eight 1/
nd cook in the microwave for about 30 seconds in high