Name: Venison Burgers
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Venison meat, cut into 1-inch chunks, partially frozen - 1 ½ pounds; Fatty pork butt, cut into 1-inch chunks, partially frozen - ¾ pound; Unsalted butter - 2 tablespoons; Diced onion - 1 ½ cups; Diced button mushrooms - 1 cup; Salt - 1 pinch; Plain Greek yogurt - ½ cup; Worcestershire sauce - 1 tablespoon; Coarsely ground black pepper - 1 tablespoon; Mayonnaise - ½ cup; Steak sauce - 2 tablespoons; Worcestershire sauce - 1 tablespoon; Lime juice - 1 ½ teaspoons; Softened butter, or as needed - 6 teaspoons; Hamburger buns, split - 6; Salt, or to taste - ¼ teaspoon; Tomato - 6 (1/4 inch thick) slices; Pepper Jack cheese - 12 slices

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Venison Burgers

1. Venison meat, cut into 1-inch chunks, partially frozen - 1 ½ pounds

2. Fatty pork butt, cut into 1-inch chunks, partially frozen - ¾ pound

3. Unsalted butter - 2 tablespoons

4. Diced onion - 1 ½ cups

5. Diced button mushrooms - 1 cup

6. Salt - 1 pinch

7. Plain Greek yogurt - ½ cup

8. Worcestershire sauce - 1 tablespoon

9. Coarsely ground black pepper - 1 tablespoon

10. Mayonnaise - ½ cup

11. Steak sauce - 2 tablespoons

12. Worcestershire sauce - 1 tablespoon

13. Lime juice - 1 ½ teaspoons

14. Softened butter, or as needed - 6 teaspoons

15. Hamburger buns, split - 6

16. Salt, or to taste - ¼ teaspoon

17. Tomato - 6 (1/4 inch thick) slices

18. Pepper Jack cheese - 12 slices

How to cook deliciously - Venison Burgers

1. Stage

Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.

2. Stage

Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.

3. Stage

Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.

4. Stage

Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.

5. Stage

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

6. Stage

Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.

7. Stage

Heat a skillet 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. Stage

At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the 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. Stage

Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.

10. Stage

Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.