Ingredients for Grilled Venison Burgers
- Ground Venison
- Egg Substitute
- Non Fat Powdered Milk
- Water
- Fresh Breadcrumb
- Onion
- Salt
- Black Pepper
- Dry Mustard
- Worcestershire Sauce
How to Make Grilled Venison Burgers
- In a large bowl, combine breadcrumbs, finely chopped onion, Worcestershire sauce, egg, garlic powder, onion powder, salt, and pepper.
- Gently add the ground venison to the bowl and mix thoroughly, being careful not to overmix.
- Form the mixture into 8 equal-sized patties. Make them about 3/4 inch thick and slightly larger than your buns to allow for shrinkage during cooking.
- (Optional) For easier cooking and to prevent sticking, place the patties on a plate lined with plastic wrap and freeze for at least 2 hours, or until solid.
- Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil to the hot skillet.
- Carefully place the frozen (or thawed) patties in the hot skillet. Frozen patties will take longer to cook.
- Cook for 4-5 minutes per side for frozen patties, or 2-3 minutes per side for thawed patties, until nicely browned and cooked to your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
- Remove from skillet and let rest for a minute before placing on buns.
- Serve immediately on hamburger buns with your favorite toppings.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
15g
Carbs
2g
