Help support our site! for this photo I put the ingredients into little piles to show what goes into the venison burgers, but for better mixing purposes, sprinkle the ingredients evenly over the ground deer meat, so you have to work the meat as little as possible with your hands – to keep it loose and tender. Adding the equivalent of a little more than one slice of bacon to each large venison burger makes all the difference to the juiciness factor.
I bake burgers at 350 degrees for 20 to 30 minutes.
Venison doesn't cost us anything because we usually process our own, so mixing venison with my ground beef saves us money. I like going the egg and breadcrumb route. That adds too much water to the meat which results in steaming the burgers if they don't fall apart on you. Deer meat is a very dark meat; extremely lean and nutritious, higher in iron, protein, and zinc and lower in saturated fat than other red meats, 5 times higher in omega-3 fatty acids than beef, and having one of the best omega-6 to omega-3 ratios of all meats.
Adding breadcrumbs or crushed crackers to meatloaf additionally helps result in a less-compacted texture. Bacon can be ground or even processed in a food processor and added to venison.
Humanitarian that I am, and goodwill ambassador of game meat, I'd like to enlighten those poor people who are missing out on one of summer's best meals: a deer burger cooked over open flame.
Salt and pepper ½ small yellow onion, chopped Mushrooms (optional) Cheese (optional) Bacon, thick cut (optional) Sprinkle it evenly with the diced bacon, tapioca starch, minced garlic, and pepper. Want to receive new Kitchen Frau recipes directly to your email? This is how to make your venison burgers stick together.
Keep the strips together in a block, cut them in half, then cut thin matchstick lengthwise strips. Just a bit of garlic and pepper for flavour and a spoonful of tapioca starch, and that’s it. (No spam ever.). You may want to leave them in for less time, depending on how rare you like your burgers. Venison has a strong "earthy" flavor.
Tips must be posted in the comment section by 5 p.m. (Mountain Time) on Friday, May 25, to be eligible. Could You Catch a Fish with Your Bare Hands? Alternately, you can pan-fry the venison burgers in the oil in a cast iron skillet over medium-high heat for about 5 to 6 minutes per side, until the outsides are crispy and brown and the insides are still lightly pink. Let them rest for at least 5 minutes. The bowls are fun and help maintain the venison's moisture. Tip: To help … Mix the meat as lightly as possible, then shape it into 6 thick patties. Their mothers used the bread to stretch the number of patties they could make when many families couldn't afford to buy or butcher the volume of meat they needed.
Venison is the ultimate grass fed red meat – sustainable, organic, and environmentally conscious, and coming from animals truly living a happy life in nature as intended.
Raw egg is a typical binder for meatloaf because it helps hold its loaf shape while baking. A few simple tricks make for the best burger, showcasing this lean and healthy wild game meat. look how dark and lean this beautiful ground venison is.
The generous thickness of these patties adds to their tender moistness, however, if you need the meat to feed more people, you can make 8 thinner patties from this recipe. How to make venison burgers fox venison burger recipes deer hunting venison burger venison burger recipes deer hunting perfect venison burgers how to make a.
Place the onions and mushrooms in each patty bowl.
Healthy cooking using fresh garden ingredients, whole foods, alternative grains. Their deer, in particular, is properly hunted and well hung and trimmed, so it doesn’t have the strong gamy taste that venison can sometimes have. Remove the burgers from the heat and cover them loosely with foil or a large bowl inverted over them. If you find your venison burgers tend to be too dry, baking the burger will help. Now, a Bacon Venison Burger sound delish to me!
Adding egg to hamburger patties is a way to help keep them together during cooking.