Description
Discover how to make delicious venison burgers with this easy recipe. Learn the best tips for seasoning and grilling juicy venison patties at home.
Ingredients
- 680 grams venison meat (24 oz (680 g)), cut into 2.5 cm (1 inch) chunks, partially frozen
- 340 grams beef chuck (12 oz (340 g)), cut into 2.5 cm (1 inch) chunks, partially frozen
- 30 grams vegetable oil
- 355 ml diced onion
- 240 ml diced button mushrooms
- 1 pinch salt
- 120 ml plain Greek yogurt
- 15 ml Worcestershire sauce
- 15 ml coarsely ground black pepper
- 120 ml mayonnaise
- 30 ml steak sauce
- 15 ml Worcestershire sauce
- 5 ml lime juice
- 30 ml softened vegetable oil, or as needed
- 6 hamburger buns, split
- 25 ml salt, or to taste
- 6 (0.6 cm thick) slices tomato
- 12 slices cheddar cheese
Instructions
- Prepare the patties: Use a meat grinder or food processor to mince the semi-frozen venison and beef chuck together, then place the mixture in a large bowl. Cover it and let it chill in the refrigerator for a minimum of 1 hour.
- Heat vegetable oil in a pan over medium-low heat. Add the diced onion, mushrooms, and a pinch of salt; cook, stirring occasionally, until the onion becomes soft and see-through, which takes about 5 to 10 minutes. Take it off the heat and let it cool for around 5 minutes.
- Combine the cooled onion mixture with the minced meat. Add Greek yogurt, Worcestershire sauce, and black pepper, mixing just until everything is incorporated. Shape the mixture into six patties and set them on a large plate. Cover them and refrigerate for at least 1 hour.
- In the meantime, prepare the sauce: Blend mayonnaise, steak sauce, Worcestershire sauce, and lime juice in a bowl until smooth and uniform. Cover and refrigerate until serving.
- Set your oven to preheat at 225 degrees F (110 degrees C).
- Brush 1/2 teaspoon of softened vegetable oil on the cut sides of each bun. Take the burgers out from the refrigerator and sprinkle salt on both sides.
- Warm a skillet over low heat and toast the buns, oiled-side down, until they’re lightly golden, for about 3 to 5 minutes. Move the buns to a baking sheet and keep warm in the preheated oven.
- Simultaneously, heat a large nonstick skillet over medium heat. Cook the burgers until they’re done to your liking, which should take about 3 to 4 minutes per side. Use an instant-read thermometer to check that the internal temperature reaches 160 degrees F (70 degrees C).
- Place a slice of tomato and two slices of cheddar cheese on each burger. Take the skillet off the heat and cover it until the cheese begins to melt slightly, about 5 minutes.
- Spread 1 to 2 tablespoons of the sauce on the inside of each bun base. Assemble the burgers with the patties and the top of the buns.
Notes
- Make sure to partially freeze the venison and beef chuck before grinding to achieve the desired patty texture.
- Refrigerate the meat mixture and patties for at least 1 hour to allow the flavors to blend.
- Toast the buns in a skillet with softened vegetable oil for a crispy texture and added flavor.
