Name: Ground Venison Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Española
Ingredients: 2 pounds (907 g) ground venison meat (thawed and well drained by pressing into a strainer; I prefer to use 80/20 deer meat to beef fat ratio. If your meat does not have fat added to it, add 1/4 cup (60 ml) of grated froz en butter to your deer meat.); 5 saltine crackers (crushed into crumbs); 1 Tablespoon (15 ml) Worcestershire sauce; 2 teaspoon (10 ml) s onion powder; 2 teaspoon (10 ml) s paprika; 1 teaspoon (5 ml) ground black pepper; 1 teaspoon (5 ml) garlic powder; Salt (added just before cooking; about 1/4 teaspoon (1 ml) per burger); 6-8 burger buns; Toppings (cheese, lettuce, onion, pickles, ketchup, mayonnaise, mustard, etc.)

Description

Discover how to make juicy, flavorful ground venison burgers with our step-by-step guide. Perfect for any meal, this recipe offers a delicious twist on a classic favorite.

Ingredients

2 pounds (907 g) ground venison meat (thawed and well drained by pressing into a strainer; I prefer to use 80/20 deer meat to beef fat ratio. If your meat does not have fat added to it, add 1/4 cup (60 ml) of grated froz en butter to your deer meat.)
5 saltine crackers (crushed into crumbs)
1 Tablespoon (15 ml) Worcestershire sauce
2 teaspoon (10 ml) s onion powder
2 teaspoon (10 ml) s paprika
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) garlic powder
Salt (added just before cooking; about 1/4 teaspoon (1 ml) per burger)
6-8 burger buns
Toppings (cheese, lettuce, onion, pickles, ketchup, mayonnaise, mustard, etc.)

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Instructions

Combine the venison, crushed saltines, Worcestershire sauce, onion powder, paprika, black pepper, and garlic powder in a large bowl. Blend the ingredients with your hands until they are just mixed, being careful not to overdo it.
Shape the mixture into 6 to 8 equal portions, making 6 if grilling or 8 for stovetop cooking. Flatten and form them into patties. Arrange them on a wax or parchment paper-covered baking tray, then wrap with plastic and chill for 10-15 minutes to help them hold their shape during cooking.
Heat the grill to a medium-high setting (450-500°F). For stovetop cooking, warm a cast-iron skillet over medium heat for around 3 minutes before starting.
Prior to cooking, generously sprinkle salt on both sides of each patty (around ¼ teaspoon per patty). Use your thumb or a spoon to create a small dimple in the center of each patty, preventing them from swelling as they cook.
For grilling: Position the patties on the preheated grill with the indented side facing down, cooking over medium-high heat (450-500°F) for 3-5 minutes. Turn them over and continue cooking for another 3-5 minutes until they reach an internal temperature of 160°F.
For stovetop cooking: Melt 2 tablespoons of butter in the preheated skillet. Place 2-3 patties at a time, with the indented side facing down, and cook over medium heat for 3-5 minutes. Flip them and cook for an additional 3-5 minutes until they reach an internal temperature of 160°F. Repeat with the remaining patties, adding 1 tablespoon of butter between each batch as needed.
Immediately place slices of cheese on top of the hot patties after cooking.
To build the burger: Spread mayonnaise and/or mustard on the inside of a bun. Add lettuce, the cooked patty, tomatoes, onions, ketchup, and/or pickles.
Serve alongside French fries, potato chips, or onion rings. Enjoy your meal!

Notes

Press the ground venison in a strainer to remove excess moisture for better patty texturenChill patties for 10-15 minutes before cooking to help them keep their shapenThumb-press a dimple in each patty center to ensure even cooking and maintain shape