Ingredients for Grilled Venison Burgers
- 2 lbs ground venison
- 1 large egg substitute
- 1/4 cup nonfat powdered milk
- 1/4 cup water
- 1/2 cup fresh breadcrumbs
- 1/4 cup finely chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- onion powder
- 1 tablespoon olive oil
- hamburger buns
- favorite toppings
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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.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
15g
Carbs
2g
