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.
5 MORE WAYS TO MAKE VENISON BURGERS BETTER THAN EVER
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.
INCREDIBLE FRIED ONION VENISON BURGERS
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.
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