Tips for Moist and Juicy Venison Burgers Kitchen Frau

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Venison Meatballs with Sweet & Sour Sauce from Winding Creek Ranch. British Venison Meatballs by Hank Shaw. Venison Breakfast Sausage from A Ranch Mom. Venison Meat Pies by Hank Shaw. Dirty Cauliflower Rice (with Venison) from Joy Filled Eats.

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1. 2. 3. Process bacon. Start out by finely chopping ½ pound of bacon or pulsing the bacon in a food processor until ground. Then, with clean hands, mix the bacon with 1 pound of ground venison and seasoning until evenly distributed (the bacon adds much-needed fat to the lean venison). Shape patties.

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Directions. Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour. Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes.

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Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust.

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None-the-less, this recipe will work with either ground venison or ground beef. Your freezer. Your choice. More Venison Recipes to Try. German Venison Rouladen; John Wayne Venison Casserole; Chunky Venison Stew; Venison Jerky . Ingredients to Make Venison Burgers with Fry Sauce (See the full recipe at the bottom of this post.) ground venison.

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Combine the ground venison, egg yolk, Worcestershire sauce, and salt in a large bowl. Gently mix to combine. Fold in the cold butter, then form the venison burger mix into 4 patties, about ½ pound each. This is a simple trick to help add extra fat to the ground meat and not dry the burger out.

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Sliced Colby-Jack cheese. 2 onions, sliced into 1/8-inch pieces. 2 tablespoons olive oil. 1 teaspoon sugar. Fixings: buns, butter lettuce, sliced tomato, mayonnaise, ketchup, mustard, etc. Get the Recipe: Best Venison Burger Recipe with Caramelized Onions. Advertisement.

Tips for Moist and Juicy Venison Burgers Kitchen Frau

How to cook venison burgers on the stove: Place a cast iron pan over medium-high heat. Add 1 tablespoon of lard or bacon fat to the pan and allow to melt and coat the entire bottom of the pan. Place 2 - 3 burgers, divot side down, in preheated pan, spacing apart evenly.

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How to make venison hamburger helper. Start by browning the venison and onion in an extra large skillet or Dutch oven. Once it's browned, stir in the tomato paste, garlic powder, onion powder, paprika and chili powder. Add in the broth and bring the mixture to a simmer or low boil. Then stir in the uncooked macaroni.

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Preheat oven to 375° F. In a large bowl, combine ground venison, sausage, and the rest of the ingredients except salt, buns and cheese, until evenly combined. For meat mixture in to burger 6-8 burger patties (Note: Thicker may result in longer cooking time.) and place in single layer on a baking dish.

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Preheat oven to 375° Fahrenheit. In a small bowl, combine milk and Panko breadcrumbs and allow to sit for 5 to 10 minutes or until the breadcrumbs have absorbed the milk. Next, combine ground venison, milk, and breadcrumb mixture with the onion soup/dip mix in a large bowl. Lightly spray a rimmed 10x15 cookie sheet and evenly spread out the.

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In a large bowl combine ground venison, grated butter, bacon, onion, garlic powder, black pepper, Worcestershire sauce, apple cider vinegar, and egg. Using your hands, mix ingredients together well and form 4 equally-sized patties. Make indents in the center of each burger patty using a tablespoon or similar.

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Combine the ground venison, brown sugar, ketchup, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Mix together until fully combined. It's best to mix by hand so you don't over-mix the meat. Shape the meat into six, even-sized patties and make a small indention in the center so they cook evenly.

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Add a slice of cheese for the final 1 minute of cooking time. Melt the butter in a small bowl and brush over the inside of the brioche buns. Place these buns face down on the grill. Cook for about 2 minutes, until crispy and a nice char has formed. Remove the buns and dress the burgers with toppings of your choice.

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Smoker/Pellet Grill: Place the burgers on the bottom rack of the smoker and leave for 1.5-2 hours. Pull the deer burgers off of the grill after the internal temperature has reached 145 degrees f. Stovetop: Heat a large skillet over medium heat. Make sure that the pan is hot before placing your burger onto it.

Best Venison Burger Recipe with Caramelized Onions Game & Fish

Ground venison recipes, such as deer burger, venison meatballs, meatloaf chili, lasagna and other ground deer meat recipes.. well, ground venison recipes are basically the same thing as ground beef recipes. It's that simple. And when I say "venison," I mean all kinds of it: deer, elk, moose, antelope, caribou, etc.