Earlier this week my wife and I were prepping for supper when she brought a giant slab of salmon to the patio for me to toss on the grill.
I noticed it was skinless. Had I not been paying attention and put it on the grill’s grate, when I tried to remove it we likely would have had a mess. Even with a wide spatula, I could envision it breaking apart and chunks sticking or falling between the grate, and I didn’t want that. So we used some foil underneath, and then I lifted all that easily to the serving platter when it was finished on the grill.
Having the right tools for a job makes things easier whether it’s changing a tire, putting scope rings on a rifle or grilling a slab of salmon. Ditto for preparing your venison, from cutting and freezing with an Oliso or Food Saver vacuum sealer or having the right knives for trimming roasts or loins.
Burgers are super in summer, of course, and really throughout the year. A good venison burger is hard to beat at deer camp after a morning hunt while you’re watching a football game before the evening sit or at night after a successful day. We’ve featured a couple of great burger recipes in the past because they’re so popular, easy to make and versatile.
One great thing for burgers is this Weston Non-Stick Burger EXPress. It has a thickness adjustment knob so you can make them as thick or thin as you desire. After pressing your patty, it removes easily and you’re ready to make another one.
This is a fantastic item to have at home or camp. You can make patties and freeze them in the vacuum sealer so they’ll be ready to thaw out and toss on the grill. Or, get the kids involved with the meal prep by letting them use the Weston EXPress. Cleanup is a breeze, too.
Check out this short video of the Weston EXPress in action:
Here’s a snappy burger recipe I found online that can be modified with ground venison. The peppers and cheese give it a little extra boost. Don’t be afraid to try different cheeses, either, if you have a hankering for a different flavor. An online search yields a bounty of stuffed burger recipes.
Burgers with Cheese and Jalapenos
2 pounds ground beef
3 ounces cream cheese
2 tablespoons jalapeno peppers, minced
2 tablespoons onion, grated
1 tablespoon steak seasoning
Combine meat, onion, Greek seasoning, salt and pepper in a medium mixing bowl. Form mixture into eight thin patties. In a separate bowl, mix jalapeno pepper and cream cheese. Spoon cheese mixture onto 4 of the patties. Take the remaining patties and place them on top. Seal edges and press to an even thickness about 1 1/2 inch. Cover and place in refrigerator for 20 minutes.
Preheat grill. Place burger patties on grill and cook over medium heat for 15 minutes. Turn once. Serve with buns and condiments.
Sure you do, and Scott Leysath’s latest book — The Sporting Chef’s Better Venison Cookbook — is chock full of outstanding recipes and instructional tips on preparation. You’ll get recipes on soups, chili, burgers, stews, roasts, tips for the oven and grill, and much more.
It’s a great book packed with Leysath’s years of experience as a chef and hunter. He knows what he’s talking about because he’s hunted it or caught it in the field and then not only cleaned it, but also prepared it in the kitchen. BUY IT