Venison burgers are the ultimate hot sandwiches, and it’s a shame that more venison doesn’t get used this way; the world would be a better place for it.
Part of the “bad rap” venison burgers get is that they can be dry. That’s actually a good thing health-wise (less fat) and taste-wise (venison fat seldom tastes good), but it can make for burgers that fall apart on the grill, and that can be frustrating.
One way to make burger meat stick together better is to mix a pound of ground venison with a half-pound of high-fat ground pork. The pork fat is sticky and will help the venison burger bind. If you’re not a pork fan, here’s a different way to make venison bind together better: Just add one egg and 1/4-cup bread crumbs per pound of meat. Add seasonings, too, while you’re at it. Stir until just mixed.
Seasoning ideas to add, either by themselves or in a combination, include: rosemary, sage, paprika, chili powder, basil, kosher salt, ground black pepper, dried mustard, powdered onion, garlic powder, McCormick Steak Seasoning and McCormick Garlic & Herb Seasoning.
Make sliders (little burgers) for small appetites, or for appetizer trays. And do anything with venison burgers that you would do with beef burgers — cheeseburgers, bacon cheeseburgers, burgers topped with sautéed mushrooms, as just a few examples.
Recipe: Stuffed Venison Meatloaf
For more outstanding step-by-step tips on cleaning, processing and preparing your own venison just like these, check out Gut It. Cut It. Cook It. by Eric Fromm and Al Cambronne, available now at ShopDeerHunting.com.