Stacy Harris, one of our favorite authors and outdoors supporters, dropped us a note about a super venison burger dish she makes that has a little extra kick to it.
Harris whips up great venison dishes each year along with lip-smacking meals with fresh veggies and fruit from the family gardens. She’s always interested in learning something new, trying a new dish and adding her own flair to something tried and true.
On her website, GameandGarden.com, Harris said this about her love of venison burgers: “The earthy flavors of venison cannot be duplicated by any other cut of meat. Lamb gets very close to the texture and flavor and is a fantastic substitute as is grass fed beef.”
4 pounds venison (or lamb)
1 pound bacon
4 cloves garlic, minced or crushed
1 medium onion, finely chopped
1 Tablespoon Kosher salt
1 Tablespoon freshly ground pepper
6 Hamburger Buns
In a meat grinder, grind venison and bacon on the largest setting. This will keep your hamburgers light and juicy. Add onions, garlic, salt and pepper. Mix gently, but well.
Grill your hamburgers until just done. I did these on a flat top on my stove – I let them cook 5 minutes on one side then flip then and finish cooking about 4 minutes on the other side, depending on the thickness of your patties. Don’t overcook, but make sure the pork is completely cooked.
Warm your buns on the flat top until they are slightly steamed. Serve them with Chipotle Mayonnaise (get that mayo recipe here), pickles and anything else you you like! Enjoy!
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