WebWhole-grain bulgur (cracked parboiled wheat berries) bulks up this healthy burger recipe. Check the bulgur package directions--some brands just need a quick …
Preview
See Also: Burger RecipesShow details
WebPreheat grill. In a large mixing bowl, using your hands, combine 1-½ lb ground venison, ⅓ cup diced sun dried tomatoes, 4 oz shredded mozzarella cheese, 2 …
WebSauté for 4 to 5 minutes or until peppers have softened. Add venison and season with salt and pepper if desired. Sauté until well browned (about 15 minutes). Stir in the broth, chili powder, tomato paste, …
See Also: Chili RecipesShow details
How to Make Venison Burgers In a medium bowl, add the ground venison, brown sugar, ketchup, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Mix together until fully combined, but, again, try not to overmix, It’s best done by hand.
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.
Ground venison is very similar to ground beef, so it works well in dishes that call for ground beef. Prepare a rimmed baking sheet with a rack and lightly coat with cooking spray. Using your hands, gently combine ground venison and ingredients in a bowl, Ensure all the spices and seasonings are evenly distributed in the mix.
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.