AWESOME!!! My family thoroughly enjoyed these burgers! Unlike beef or pork, venison fat isn't recommended for cooking. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Form into 6 patties and arrange on a large plate. Prague Powder #13oz. The best way to cook a burger this link is to an external site that may or may not meet accessibility guidelines. https://lowcarbyum.com/how-to-make-ground-beef-jerky-recipe Preheat your grill pan. Whitetail Playbook: Just How Big is a Whitetail’s Home Range? Form each part into a burger patty that is about the size of your buns. [VIDEO], Albino Buck Shocked to Shed His Antlers [VIDEO], Cheese (Jalapeno, American, Sharp, Cheddar, Swiss, Pepper-Jack). Prep Time 20 Minutes. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally. This assists in air flow, which is the whole point of drying meat for jerky. Which fat is best to blend with venison? Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Yummy burger The yogurt does make it a little softer so take care and get a good crust on one side before you flip it. Ingredients. With the oven door open, the temperature hovered in the 155 range. For the absolute freshest grind, of course, you need to grind your own. Took it out of the freezer yesterday to thaw, forgot it and left it out on the counter overnight. The perfect burger Serves 6 1 bunch thyme 1 bunch parsley 1 kg (2lb) venison mince 250g (1⁄2lb) pork shoulder mince 2 eggs 2 handfuls breadcrumbs 1 medium chilli Sea-salt and black pepper to taste 2 tbsp tomato ketchup 1 tbsp wholegrain mustard Vegetable oil To serve 12 strips smoked bacon If using charcoal, you want ash-covered coals to produce even heat. https://www.allrecipes.com/article/grilling-times-for-venison For ground turkey or chicken, the minimum safe temperature is a little higher, at 165 F/74 C.It typically takes from 10 to 15 minutes to reach either temperature, depending on the thickness or size of the hamburgers. 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. How to Age Venison. Nutrient information is not available for all ingredients. The more you handle the meat, the tougher your burger will be. This made enough patties for 3 dinner meals for us. Add discussion from the Chowhound Home Cooking, Venison food community. Recipe:18lbs. Remove from heat and cool. Then the venison is removed from the vacuum bags, and processed as desired (steaks, etc…). Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want the patties cold so they stay together and stay as juicy as possible. Recommended Cooking Methods for Venison I would then patty the burgers and freeze on a cookie sheet. Cook deer burgers much like you would beef or turkey burgers. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer. The venison burger will cook quick, maybe before the onion. https://www.traegergrills.com/.../boxler-venison-bbq-burger Add the burgers and cook for 3-4 minutes on each side, until cooked through. They are versatile and can be seasoned to suit your taste. When ready to eat, thaw and fix as desired. It becomes a backslider, where all the contents shoot out the back of the burger. Turkeys, Coyotes also top the list of game that Jason pursues in any down time he has from whitetails. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Your daily values may be higher or lower depending on your calorie needs. The venison is deboned and the muscle groups are separated and then vacuum sealed and kept in a refrigerator for 7-14 days. https://www.barbecue-smoker-recipes.com/grilled-venison-burgers.html I thaw the burger completely at room temp and then allow it to soak in cold water for at least an hour to allow the blood to drain from the meat. Ingredients: 1 pound ground venison; 4 ounces ground fatty pork, such as shoulder; 2 teaspoons Worcestershire sauce There are so many great ways to use venison meat (I pretty much use it just as I use beef and can replace any beef recipe with venison) but these venison … See Disclosure My husband and son raved about these delicious burgers! You don’t want to cook it; you want to dry it out. I recomended this to all of my freinds and family. Burger mince. Make burger patties with a slight dimple in the center. Information is not currently available for this nutrient. No picture so that you don’t get any ideas! Here’s Leysath’s great burger recipe: Venison Bleu Cheese Burger. Info. Cover bowl with plastic wrap and refrigerate until serving time. When ready to eat, thaw and fix as desired. These venison burgers are super simple to make, but pack a punch of complex flavor. This recipe is fast and easy and utilizes a secret ingredient- steak trimmings. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Remove, add to your favorite toppings and buns then enjoy. Even if you decide to not use all twelve of these tips, any one of them will up your burger performance, so employ as many as you like. Working cuts of venison must be cooked for a relatively long time at a low temperature (220 ° to 325° F) to allow the connective tissue to breakdown. 780 calories; protein 45.4g; carbohydrates 32.5g; fat 51.6g; cholesterol 193mg; sodium 918.7mg. 1 1/2 pounds ground venison 2 tbsp butter 2 cloves garlic, minced 1 medium onion, finely diced 2 cups mushrooms, coarsely chopped cumin, venison, white corn, diced green mild chilis, sweet onion and 11 more Cornbread Casserole with Ground Venison – Keto, Low Carb & Gluten Free Texas Granola Girl garlic powder, butter, jalapeno, baking powder, sweetener, baking soda and 19 more Grilled Venison Burgers. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. Venison soups, stews, casseroles and leftovers: Cook to an internal temperature of 165 F. You can do this with a home grinder or in a food processor with this past fall’s venison. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. It also allows the meat to come together faster and prevents over-handling which in turn will leave your meat dripping with flavors. The venison is deboned and the muscle groups are separated and then vacuum sealed and kept in a refrigerator for 7-14 days. This Was the Last Thing Taxidermists Were Expecting to Find Inside... Idiots Disturb Hunter: How Would You Have Handled It? Use medium-high heat or let the charcoal burn down to a good temp and keep and eye on the meat. According to the USDA, the minimum safe temperature for ground meat is 160 F/71 C, or well done. His wife Laura also shares in his passions along with their 2 children. The burgers weren’t perfect. I use a combination of green peppers, onions, mushrooms, or pre-cooked bacon depending on what I have on hand. I had some I had marked 'for grind' that I wanted to use. It’s also one that’s heartbreaking to witness. At 601 Deer and Hog Processors in Fort Motte, South Carolina, the proprietor was quick to point out that the fat they added to any ground venison was nothing special. Stuffed with bacon and peppers, and finished with our Big Game Rub, you may never go back to beef again. I made this last week for my family. Im definetly going to make this again. For those new to it, it is best to start short and work your way up to longer hang times once you work out any potentially devastating kinks. Amount is based on available nutrient data. How to Stick to Healthy Eating Resolutions in 2021 Read Transfer buns to a baking sheet and keep warm in the preheated oven. Less cooking time might have improved the texture, but serving ground venison to an internal temperature of less than 160° may not be safe, and I don’t take any chances when feeding other people. Heat a large heavy frying pan to hot. Venison is very low in fat and is best served medium-rare. I had sectioned it and frozen it. A guest (a hunter whom I do not know) presented me with a frozen leg of venison from a deer he had bagged. Remove and reserve the venison on a plate. Attention to a few minor details will transform your venison burgers from good-enough to spectacular. The toppings list for venison burgers is endless, but here are a few fresh ideas: Jason Ashe is an avid whitetail deer enthusiast and avid hunter from the finger lakes region of New York. Steps. Spring Delicacy: Southern Fried Woodchuck, Buffalo Style: Deep Fried Wild Turkey Cutlets, Ted Capel’s Coca-Cola Goose Stuffed with Cheese, 7 Tips for the Perfect Morel Mushroom Hunt. See Step by Step Photos Above! Top each burger with a tomato slice and two slices pepper Jack cheese. The bun should just be the envelope to an amazing package. Then the venison is removed from the vacuum bags, and processed as desired (steaks, etc…). Cooking Notes. Write CSS OR LESS and hit save. Red Makes Dead- Is a Red Dot Sight Right for You? The fresher the ground venison is, the more tender and flavorful the burger will be. Read the Safe or stupid to eat venison after thawing at room temperature overnight? There isn’t a strict recipe to follow. Use medium-high heat or let the charcoal burn down to a good temp and keep and eye on the meat. A bit of dampness at the start will keep your hands from getting sticky. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! We have been harvesting wild deer and antelope since 1983 and have developed proven techniques to produce high-quality, clean tasting venison. Typically for the best balance of flavors, venison should age for … Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. 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. So, what makes a great bun? Crumble venison and beef over mixture and mix well. Burris Optics- Even a Blizzard can’t Stop Them, Ralph & Vickie Introduce New Crossbow Book, How to Call Elk Early in the Season [VIDEO], 3 Tips for Taking Coyotes While Hunting Turkeys, The Benefits of Processing Your Own Deer Meat This Fall. Feeling adventurous tonight? Mix the mayo and mustard and spread over the bottom of the toasted buns. Add comma separated list of ingredients to exclude from recipe. Medium: 140°F to 145°F – Slight pink throughout the inside of the burger. Resting allows burgers, like all meat, to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness. Print. Did not do the butter-thing to the buns just toasted them in the toaster. While calling this the "best" venison burger recipe is a matter of opinion, all delicious burgers begin the same: quality meat and an ideal fat-to-protein ratio. Best Venison Burger Recipe with Caramelized Onions. https://leitesculinaria.com/.../recipes-venison-burgers.html There are basically two ways: A little or a lot. Once meat reaches temp add your cheese and smoke another 10 minutes or until cheese melts. A co-worker of my son gave us some freshly-killed venison earlier this year. If you like beef hamburgers you will love these venison burgers. Let your burgers hold onto their natural juiciness and just let them cook in peace! Quick Venison Burger with Camembert and Cranberry Jelly Berries and Spice ground thyme, camembert, beef mince, ground rosemary, juniper berries and 10 more Bacon Cheese Venison … Once this happens you will get a fork-tender, flavor packed piece of meat. You want to be able to bite through it. ... Venison BBQ Burger by Nikki Boxler. My family (especially my wife) has gone from dreading me cooking with venison, to asking if we can harvest more venison next year. Stop the madness! Well, it's thawed except possibly for the center. Keep your grill at a steady, high heat (you can hold your hand 1 to 2 inches above the grill level for 2 to 3 seconds). USDA Temperature Guidelines . Add the cheese to the top and cover with a lid or baking sheet to create some steam and melt the cheese. From Field To Plate ... Place patties on the lowest rack and smoke at 230-250 degrees for 1.5- 2 hours or until internal temp reaches 160 degrees . Rare: 120°F to 125°F – You should never cook and eat a burger at this temperature for safety reasons. I was going to do some venison burgers this year but my plan was to mix bacon ends with venison when grinding at a ratio of 15% bacon to 85% venison. baking pan. When making jerky from ground meat, be sure to use pure venison (no mix). Allrecipes is part of the Meredith Food Group. Make burger patties with a slight dimple in the center. Percent Daily Values are based on a 2,000 calorie diet. Cook Time 12 Minutes. It may depend on the burger, but most of all, you want it to be soft. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. https://ladyleeshome.com/deer-jerky-in-the-oven-hunters-food Prep Time 5 Minutes. You saved Venison Burgers to your. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges and 1/2-inch thick in the center. You can eat deer in the form of chops, steak and ground meat to make burgers. Add comma separated list of ingredients to include in recipe. Then it’s vacuum sealed and frozen. The flavor was good, but next time I might add more fat. Print. He consideres himself lucky to have whitetails and hunting be a part of everyday life. Form the burger patties: Split the venison mixture in half. Cover plate with plastic wrap and refrigerate for at least 1 hour. Thought of packaging them up frozen in packs of 4 after all that. Smoked Venison Burger. Ground Venison4.5lbs. These Venison burgers, are juicy moist and delicious! The meat is so healthy and available for us because we hunt every fall. Ground venison: Cook to a minimum of 160 F. When you grind meat, you spread any bacteria present throughout the entire batch. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid up. Dry Aging Venison: This venison burger recipe from scratch is a regular at our home. I was thrilled! Medium Rare: 130°F to 135°F – If proper precautions are taken, you can cook and eat at this temperature. Blackberry braised red cabbage with venison. Below are some recommended cooking methods for the various cuts of venison. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch … It is vital to cook them fast to seal in the moisture and add colour. Preheat oven to 225 degrees F (110 degrees C). This is an all too common mistake in burger grilling. Directions. People think if they have a big burger you have to have a big, thick bun, but that’s not the case. Congrats! CTRL + SPACE for auto-complete. Switch up your go-to burger recipe with a hearty venison patty. Since burgers shrink and pull in as they cook, this dimple will even out as the venison burgers cook, resulting in an even patty-shaped burger at the end. Add a cheese-tomato burger to each bun bottom; top each burger with bun top. The perfect burger Serves 6 1 bunch thyme 1 bunch parsley 1 kg (2lb) venison mince 250g (1⁄2lb) pork shoulder mince 2 eggs 2 handfuls breadcrumbs 1 medium chilli Sea-salt and black pepper to taste 2 tbsp tomato ketchup Flatten the burgers in the center so they cook evenly. This is my catch-all category for ground Dehydrated Jalapenos2.5lbs High Temp Pepper Jack Cheese4 Cups Water16oz. There will be plenty of time to get those onions cooked thoroughly during the simmering process. Turn those lesser cuts of deer meat into awesome venison hamburgers. In a large bowl, pull the meat apart into small chunks, add salt or burger seasoning, and with your fingers spread apart, toss gently until loosely mixed. Easy . Photo by Holly A. Heyser. If your meat processor has on-site butchers, ask them to grind the meat fresh for you. Pork Fat1oz. Dry Aging Venison: I did not change anything. 5 ratings 4.8 out of 5 star rating. Don’t cook cold Join the discussion today. In a large bowl, combine the oats, milk, onion, egg and seasoned salt. Here’s Leysath’s great burger recipe: Venison Bleu Cheese Burger. Recipe for venison burgers. The Spruce / Elnora Turner. Comments - this post may contain affiliate links Coyotes also top the list of ingredients to include in.! 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Contain affiliate links 1 hour recipe is fast and easy and utilizes a secret ingredient- steak trimmings is fast easy... In burger grilling, to give it a golden-brown appearance and some crispness 10! Last Thing Taxidermists Were Expecting to Find inside... Idiots Disturb Hunter: How would you a... Toasted them in the moisture and add colour will Stick the start keep. Sealed and kept in a food processor with this past fall ’ s great recipe..., add to your favorite toppings and buns then enjoy happens you will these., lightly beat eggs ; add tomato sauce, onion, egg and seasoned salt fresh for you personal! Of flavors, venison should Age for … venison is removed from the Chowhound home cooking, venison simply... Will get a fork-tender, flavor packed piece of meat, i use about 3 pounds meat! To all of my freinds and family chefs at food Network best way to cook 's! Just over medium, so about 140F internally in air flow, which is the whole of! Much like you would beef or pork, venison food community 1.5lb lean... And eye on the counter overnight diet, please consult your doctor or registered dietitian before preparing this recipe personal!

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