WebMix everything together well. Using your hands divide the mixture into 4-6 burgers. Heat the olive oil in a non-stick grill pan (or simply cook your burger in a BBQ) over a medium-high heat. Cook the burger …
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WebA simple low carb casserole that combines a mix of ground beef, cabbage, and tomato. This tomato beef cabbage casserole is a budget friendly meal that can be …
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The key ingredients to a perfect venison burger patty that's not too dry, gamey tasting, and doesn't fall apart while cooking is to add fat, cracker crumbs, Worcestershire sauce, and an egg. Since venison meat is so lean, deer burger patties often turn out too dry and tough. I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat.
Dietary – without the buns, this is suitable for gluten free, low carb, paleo and keto diets. Ground Venison – Ground venison has less fat which means less drippings. So you will need to add a little fat so that the burgers are not dry.
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.
So, now it’s time to get your friends and family together for a cookout to celebrate the summer (it’s right around the corner) with this Easy Low-carb Bunless Burger recipe. You can top it with tomatoes, red onions and bacon just like I did, or you can add grilled vegetables, homemade mayo and low-carb ketchup or whole30 ketchup.