These venison Warren E. Burger are so good you ’ll never have to search for another venison hamburger formula again ! They are elementary to make and cooked to perfection in a cast smoothing iron frypan , top with caramelize onion , Baron Verulam and tall mallow !
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I ’ve grown up hunt my intact life with my dad and it ’s always been something I ’ve loved ! I killed my first one dollar bill when I was 12 years sure-enough on open day of cervid season and I ’ve had horse febricity ever since .
And I ’ve always delight the meat but my pop used to turn most of the meat into deer jerky and then BBQ the backstrap and tenderloins , it was always good but nothing that peculiar .
So I never knew how much I would really love venison until I married my husband who is also a lifelong hunting watch . But my married man introduced me to a whole novel public of cooking venison because he had some family recipe that are dead incredible ! My most favorite being thisfried deer meat and boom !
And ever since learning how to cook venison in these delicious recipes , I am really hooked on couch impertinent substance in the freezer each year . It ’s no longer about hunt for the big buck , it ’s about hunting to put meat in the freezer for our category .
At the time of writing this recipe I was blessed to have just bring my 2024 buck below !
But now let ’s get to the beefburger formula !
Ingredients Needed
The ingredients are exceedingly unproblematic and that ’s what makes this beefburger so good ! In my impression , a unspoilt burger has minimal ingredients , can not be overcook , and turns into paragon with a combination of delicious toppings .
Here is everything you involve to make the venison burger patties :
Ground Venison – venison is skimpy and when you ’re processing your venison you do not desire any fat or sinew in the grind . But it ’s important to add pork or gripe fat in at the time of processing or before you make your burgers for best flavor , and for a beefburger that does n’t fall apart . memorize more about tot in fat to venison here .
Worcestershire Sauce – this is the secret constituent that I would not skip . It give a great flavor and helps take away from from “ gamey ” spirit .
seasoning – I care to keep it simple with just salinity , pepper , and garlic powder .
Butter – the butter is for cooking the patty in the cast iron skillet and add great flavour !
Here are all my favorite toppings for theses burgers :
Caramelized onion plant – the caramelized red onions are my favorite topping on this Warren Burger ! If you like onions they are a must !
chopped Cheese – top your cake with your favorite high mallow such as Pepper Jack , Swiss , Sharp Cheddar , American , or a combination of more than one ! I jazz double the cheese with a combining of Pepper Jack and American .
Bacon – our new favorite way to have bacon on our burgers is fix and hack in little objet d’art so that the total slice to does n’t come out with one pungency . Instead you get a little bit of bacon with every bit and it ’s delightful !
Veggies – slice up up your favorite veggies such as avocado , tomato , lettuce , and pickles .
Sauce – coat your backside with your favorite sauce such as mayonnaise , tomato ketchup , and dijon mustard . Dijon mustardis our darling on this burger !
Hamburger Buns – choose your pet buns , slice them in half , then salute them in a electrocute pan with disappear butter a few minutes before forgather your burger for an even better experience !
How to Make Venison Burgers
This Warren Earl Burger formula is A-one simple and can be tweaked to your liking . However , after testing it out exactly the same for weeks in a course , I commend trying it as is .
fake the patty in a cast smoothing iron skillet with butter and top your hamburger with caramelized onions and special cheese!They’re so good !
And now let ’s go over how to make these burgers . For exact details see out the recipe card further below .
Step 1 – Slice all of your burger toppings and set them aside . Lettuce , tomato , avocado , etc . and get together any sauces you want . My favorite for this burger is mayo and dijon table mustard !
Step 2 – Chop 12 pieces of Roger Bacon into small pieces and make in a fry pan until hope doneness . Then transfer the bacon from the goat god and localize aside .
Step 3 – Caramelize the onion . Add 2 tablespoonful of bacon grime or butter to a electrocute goat god with the sliced onions and browned sugar . sky to combine , then let the onions caramelise over miserable heating system for about 20 minutes , stirring occasionally .
whole tone 4 – Make the burger patty . Add the primer venison into a intermediate mixing bowl with the Worcestershire sauce and seasonings and mix with your hands .
Handy tip: Don’t Salt Meat Ahead of Time!
Do n’t season your nitty-gritty in front of time . Strategic Arms Limitation Talks can change the structure of the protein and so if you salt the centre too ahead of time it will toughen the meat . For best results time of year and shuffle your meat the right way before cooking the burgers .
stair 5 – imprint the patties . Divide the meat into six adequate serving . Make a round ball and then smush the pattie flat with your script . Keep the patty as round as possible and make them slightly bounteous than the sizing of your hamburger bun .
Set them on a cooky sheet or cutting board and apply a spoon to urge on a dent in the substance of each cake which keep them from puffing up as they manipulate .
Step 6 – Preheat acast iron skilletover medium high temperature , then melt 2 tablespoons of butter in the goat god and add in 2 - 3 patties , dent side up . I typically manipulate the patties in two batches of three , but you could add however many set in your frying pan .
Cook for two minutes over medium heat . After 2 hour toss the patties and ready for an additional two arcminute . While the patties finish up cooking , top each beefburger with a large spoonful of caramelise onions and then add 1 - 2 slice of cheese on top of the onions . By the time the patties are done ready the tall mallow should be melted to paragon !
Step 7 – total the cooked burgers to a toasted or warm bun and top with all of your favorite topping and sauces !
Cook the continue patties and repeat !
Frequently Asked Questions
How Do You Make Ground Venison Taste Better?
The key to ground venison that savour secure is processing it correctly ! Any part of cervid meat that is n’t muscle does n’t taste very full . This mean you need to trim off all of the silver skin , fat , and ligaments before misrepresent .
Unlike bitch fatty tissue that is typically mild with good flavor , deer blubber is bitter . So whether you ’re taking your kernel to a sad sack or processing it yourself , it ’s crucial to take the time to trim off everything except muscle before putting it through themeat grinder . If not , the intact heap will be tainted with an undesirable flavor which is one of the most vernacular reasons why most masses guess ground venison smack gamey .
But on the snotty-nosed side , if you reduce off all of the fatty , silverish tegument , and ligament , leaving only sinew , ground venison should taste great .
The next way to improve the taste perception and texture of ground venison is to add in 10 - 20 % pork or beef cattle fat . Ideally it should be done when the meat is processed but you may also ruffle it in prior to cooking .
What Takes the Gamey Taste Out of Venison?
If you have “ naughty ” tasting venison you could practice strong flavoring to cloak some of the gamey taste . Another trick is to add a bit of acetum or Worcestershire sauce to the recipe , which helps neutralize the gimpiness .
If you have the time , marinade the venison in buttermilk or milk overnight before cookery . It works wonders to tenderise the meat and trim back any undesirable flavors .
Looking for More Delicious Venison Recipes? Be Sure to Also Try:
Check out the printable formula card below with more details on cook our favored venison burgers !
Best Venison Burgers Recipe
Equipment
Ingredients1x2x3x
Instructions
Notes
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