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Delicious Recipe For Venison Burgers

Medium Rare Venison Burgers Recipe

Ingredients:

1 lb. ground venison
½ lb. ground pork
½ cup chopped onion
1 tbsp. finely minced jalapeño pepper
Salt and fresh ground pepper to taste
2 tsp. ground cumin
1 tbsp. Worcestershire or soy sauce
3 tbsp. olive oil
2 tbsp. minced roasted garlic
2 tbsp. dried mushrooms, ground into powder

Preparation Method for Medium Well Done Burgers:

– Roast garlic by cutting garlic head in half and rubbing cut side with oil. Wrap in foil and roast for 30–40 minutes in 350-degree Fahrenheit oven. Cool bulbs and squeeze softened garlic from the skins and chop it finely.
– Saute onion and pepper in 2 tablespoons of the olive oil. Cool the mixture.
– Mix all the ingredients except 1 tablespoon of the oil, shape into 6–8 patties and return them to refrigeration for at least 30 minutes to allow the flavors to develop.
– Heat remaining olive oil in skillet until medium hot. Add patties and sear over medium high heat 5–6 minutes per side or until venison and pork reaches an internal temperature of 160 degrees. The USDA has relaxed temperature regulations for lean pork to 145 degrees, but you should continue to cook fatty ground pork thoroughly for safety.

Medium Rare Venison Burgers Recipe

Preparation Method:

– Use the above ingredients and cooking method, but substitute 1.5 pounds of ground venison for the venison and pork. Add three tablespoons of sour cream and 1 egg.
– You can cook these medium or medium rare at 145 degrees, but you should allow the meat to rest for a few minutes before eating to allow residual heat to kill any bacteria.

Dressing Your Venison Burgers Recipe to Impress

Venison makes the meat the star of any venison burgers recipe, so choose condiments accordingly. Textured bread like Kaiser or onion rolls make great choices, and bleu cheese, aioli mayonnaise or barbecue sauce would compliment the flavor profile of these burgers very well. Butchers will often add beef or pork fat to freshly ground venison on request, or you could make the above changes to get perfectly moist and delicious burgers. Pure venison meat will often prove too dry and crumbly unless you add extra fat to the meat mixture.