Description
Juicy and flavorful venison burgers enhanced with balsamic vinegar and grated butter for an irresistible taste.
Ingredients
- 1 lb. ground venison
- 2 tsp. balsamic vinegar
- 1/2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. freezing cold butter, grated
- Burger buns (brioche is best)
- Toppings: cheese (Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc.
Instructions
- Prepare the ground venison by mixing it with balsamic vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Grate in the cold butter, mixing quickly to avoid melting it.
- Shape the mixture into four evenly sized balls, then flatten them into patties.
- Make a small divot in the center of each patty to catch juices while cooking.
- Place the patties on the grill or in your hot pan, cooking for 5-8 minutes per side.
- Flip the burgers just once, adding cheese during the flip if desired.
- Aim for an internal temperature of 140-145°F for medium burgers, and let them rest for 5-10 minutes before serving.
Notes
Let the meat rest after mixing to prevent dryness during cooking. Adjust cooking times for different heat sources.
