Venison Burgers recipe

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Ingredients

1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
2 tablespoons unsalted butter
1 ½ cups diced onion
1 cup diced button mushrooms
1 pinch salt
½ cup plain Greek yogurt
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
½ cup mayonnaise
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 ½ teaspoons lime juice
6 teaspoons softened butter, or as needed
6 hamburger buns, split
1 pinch salt
12 slices pepper Jack cheese
6 (1/4 inch thick) slices tomato

Nutrition Info

780.2 calories
carbohydrate: 32.5 g
cholesterol: 193 mg
fat: 51.6 g
fiber: 2.6 g
protein: 45.4 g
saturatedFat: 21.3 g
servingSize: -
sodium: 918.7 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grind partially frozen venison meat and pork butt together using a meat grinder or food processor, transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.

  2. Heat unsalted butter in a skillet over medium-low heat, cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.

  3. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.

  4. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.

  5. Preheat oven to 225 degrees F (110 degrees C).

  6. Spread 1/2 teaspoon butter onto the inside of each split bun.

  7. Heat a non-stick pan over low heat, cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.

  8. Heat a non-stick skillet over medium heat, cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  9. Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom, top each burger with bun top.

Recipe Yield

6 sandwiches

Recipe Note

A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!

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