RE: Venison Burgers
 

I just buy some 80% ground beef and mix the beef half and half with the venison. This makes a lean burger and people that don't like venison will usually eat it also. Zeak

RE: Venison Burgers
 

If they fall apart on ya it may be due to messing around with them too much, let'em cook man, only flipp'em once, and dont be screwing around with them.

Onion soup mix is a good way to go, one egg per pound of ground, and bread crumbs will not really help with burgers, it tends to pull moisture out of the meat.

RE: Venison Burgers
 

There is no need to mix with beef fat. The secret is to not try to flip the burgers until they are nearly done on one side. Otherwise they will fall all apart. As far as a great recipe, I like to mix the burger with a little Worcestershire, salt, pepper, and garlic powder (whatever you do to beef burgers) and the best part is the cheese. I make a 3/8" patty about as big as my hand, then put a slice of cheese on it, then another patty on top, and pinch the edges together. I also put a slice of cheese on the burger at the end just like making regular cheeseburgers. This makes an amazing burger.

RE: Venison Burgers
 

Venison, mushroom and blue cheese burger

1 1/2 pounds ground venison
2 tablespoons butter
2 cloves mincedgarlic
1 medium onion, finely diced
2cups mushrooms, chopped
1/2 cup blue cheese crumbles
2 tablespoons breadcrumbs
salt and pepper to taste

In a skillet melt butter, add mushrooms, onion, garlic, and brown. Once brown remove from skillet and allow to cool in a bowl. Once cool add rest of ingridients, mix well and then hit the grill!!

Mix with bacon and maple syrup mmmm good

just gring it and thaw then mix in a raw egg to hold it together and your favorite seasonings.

Mix egg with the ground venison and it will hold together. I also like to add a little Pepprage Farms herb seasoning and chopped onion to my burger mix.

Take a pound of ground venison and mix with 1 egg add one choped onion sprinkle in some worcestershire sauce. Thoroughly mix and make into patties. sprinkle a little McCormicks lemon pepper and its ready to grill.

Oh, and make the patties bun size because they will not shrink.

Fry up some bacon and chorizo.

Make a thin patty and slightly bowl the middle of it. Add some bacon and chorizo. Make another patty and fit them together making sure to seal the edge.

Use a slice of onion and a little A-1 sauce or Worchestershire sauce and a large dollop of butter or margarine. I prefer butter for the flavor. Wrap in foil and cook on a super hot grill for no more than four minutes per side. Add cheese after if you like.

Blue cheese & onion stuffed burgers-

I just made some burgers tonight using ground venison that was two years old. It was just wrapped in cheap (plasticized on one side) butcher paper, and there was NO freezer burn. It also still tastes great and would have gotten used earlier but got hidden in the bottom of the freezer.

I divided the 1 1/4 pounds into eighths, making each into a thin burger.

I sauteed a diced medium small onion in bacon fat and mixed the onions with about an equal volume of blue cheese. The warm onions softened the cheese and I was worried bout it leaking out so I also added about four tablespoons of grated Parmesan cheese.

On the center of four of the eight pattys I put a quarter of the onion/cheese mixture. One of the remaining pattys went over each of these and pinching the edges together created the stuffed pattys.

This step may be omitted but I made up some seasoned bread crumbs and as I was handling the burgers to seal the edges I patted the crumbs into both sides. I seasoned the crumbs with a good amount of granulated garlic, pepper, thyme, basil, and good old seasoned salt.

They were fairly thick and so I fried them on one side, flipped them and when browned on the second side, then flipped then briefly back on the first side.

The burgers did open a bit while frying and I pinched them back together while they were still raw. Once they started to firm up I didn't worry about it. Not much leaked out and between the onions, bacon grease, and melted cheese the burgers were good and moist.

My wife and I just put one burger on a slice of bread, topped it with a bit of ketchup and mustard and ate it with a fork. My boy put one between two slices of bread and ate his as a sandwich. There is one left over for later but I expect I will never see it again.