Wednesday, January 11, 2012

Venison Burgers


I love a good burger, the only problem with a good burger is trying to find a better burger.  I live in the Minneapolis/St. Paul area which claims to be the home of the Juicy Lucy.  As a matter of fact several places claim to be the originators of the juicy Lucy.  I have eaten most of them and thought they were all good.  The only problem is I don't know if any of them were the best burger I have ever had.  I have travelled all over the world had an assortment of different types of burgers and burger meats.  There was a lamb burger at Busters on 28th that was pretty fantastic and a The Croque burger at Park Burger in Denver that was amazing and a teryaki burger in Japan that would have been really good had I not gotten so drunk and vomited teryaki burger up through my nose.  But the one disappointment I have always had is a venison burger.


When ever I think of a venison burger I immediately cringe and think of the countless number of burnt hockey pucks people have tried to pass of as a burger.  I have been so scarred by the attempts of others that until recently wouldn't even try to make a venison burger.  While out at the Happy Gnome in St Paul I had a wild game burger that was a combination of elk, bison and deer and not wild at all but farm raised, topped with blue cheese and a port sauce that was amazing.  I realized that a venison burger could  be delicious, you just have to cook it right.  All this time I have been writing a blog titled that and forgot to apply it to the simplest of things.  

So I set out to make a delicious venison burger made with 100% Minnesota killed whitetail deer.  A lot of recipes that I read all required to mix in pork fat of ground pork to give it the fat needed to stay juicy and delicious.  I was hoping to keep this burger all venison, so that's what I did.  

Jamie's 100% venison burger

1 pound ground venison (preferably neck meat)
2 tablespoons minced roasted garlic
1/4 cup bread crumbs
1 egg
2 tablespoons dried porcini mushrooms (pulverized into a powder)
2 tablespoons worchestershire 
1 teaspoon salt 
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Black pepper to taste.

Mix all the ingredients together and form patties



I believe that the perfect patty is a 1/3 pound patty, I like the size, it fits the bun and is still thick enough to cook while leaving the middle pink.  That is the key to cooking a venison burger leave it medium rare to medium and be very cautious while cooking it.  Because the meat is so lean it cooks ridiculously fast and will burn if not monitored closely.  I like my burgers on an onion bun with a little cheese and yellow mustard.  I do like all the fixin's on a burger but for something like this I just want to enjoy the burger and not cover it up with anything else.  

This was a great burger and has me believing again that venison is a perfectly good option for a burger.  Served with some kettle chips and some homemade onion dip the only thing missing was a chocolate milk shake.  I will remember that next time.


31 comments:

  1. Great recipe!! The burgers were awesome!

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    1. thanks for the share article, I want to try to make a burger at home, which is amazing recipes from this blog at all, once again thank you
      Obat Perangsang

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    2. thanks for the share article, I want to try to make a burger at home, which is amazing recipes from this blog at all, once again thank you
      Obat Bius Wanita

      Delete
  2. You have given no indication as to how long the burger should be cooked for, which is the key part of the process???!!?!

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    1. 3-4 minutes per side, venison cooks very quickly so don't walk away from it

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  3. I'd like to try these -- my first attempt at cooking venison, but I have a son who can't have bread crumbs. Do you think it would be OK to leave them out?

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    1. The bread crumbs are only a binder you can leave them out our substitute something else I'm there place. There are a lot of gluten free options

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  4. Hello do you grill these burgers or pan fry them?

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  5. We generally live off of venison and hog year round so I'm always looking for new recipes to try. After failing with a few batches of burgers in the past, struggling with non-juicy burgers, I tried your recipe on the grill. Didn't have thyme,sage or mushrooms but used everything else you listed and added some tony's creole/onion powder. These burgers came out AMAZING!!! We will be making them plenty more times to come. Thank you!

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    1. I am glad they turned out for you. I love a good venison burger but they might be the trickiest thing you can cook.

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  6. Thank you so much for this recipe! I finally had a juicy venison burger. I made 1/4 patties in the skillet 4 min a side and they turned out perfect. Definitely doing these again.

    Kim
    Manitoba

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  7. Is venison really OK to eat with a little pink? Was told that it needed to be cooked to well done because of health issues wasn't sure how that went about

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    1. I would say this about eating venison less than well done. If you know who has handled your meat and you know where it has been than there us no reason not to eat it pink. I cook all of my venison to an internal temp of 140 degrees F°. If you are unsure of your meat 165 degrees is all you need. I butcher and grind all of my own meat so I will cook mine less

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  8. I HAD VENISON BURGER TODAY WITH BLUE CHEESE IT WAS GREAT. I GRILLED MY BURGER FOR 5 MINS ON EITHER SIDE WITH ONIONS WOW IT WAS GREAT.

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  9. I tried this recipe tonight, I didn't add the mushrooms or the sage. I did add a little bacon cut up to add a bit of fat to the meat. (4 slices cut up). It was amazing! I loved it and so did my kids. :)

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  10. Going for it tonight, thanks for the comments.

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  11. Alright then, I want y'all to know I needed a recipe cause last time I cooked a venison burger it was too dry. I followed this recipe with as many of the ingredients as I had in the house, and cooked them on the grill. Not only was it one of the best burgers I have ever tried, Duck Dynasty was on while I was eating! For some reason that just made it taste even better. Probably because that was the first time I ever watched the show, and I was actually born in West Monroe where they live! Small world, good burgers! Life don't get much better! Thank you!

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  12. do you cook them in any kind of oil or anything being in the pan?

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    1. A little olive oil or butter does the trick

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  13. Another receipe to try, 2lbs deer burger, add 1 pack lipton onion soup mix, onion and green pepper chopped, 10 to 15 shakes worsectershire sauce, mix all together with meat and put in fridge over night and grill.

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  14. Therese Chenoweth, Adelaide AustraliaDecember 6, 2013 at 9:49 PM

    I have a venison leg my brother killed and want to make some venison burgers. Many years ago I made a recipe that included juniper berries and they were fantastic! Naturally I've long ago lost that great recipe! None of the recipes I'm researching even mentions juniper berries which are supposed to be a classic match with game or venison. Can anyone help??

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    1. JUniper is always a great compliment to venison, I will try to make a recipe up this week and get a post up about venison burgers with juniper.

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  15. Thank you for the recipe, I was trying to find a simple one without pork sausage!

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  16. Hell yeah bro you know what the fuck is up man, motha fuckin milkshake yo. I'm in the same predicament my damn self! Got the venison, the chips, everything but the milkshake! I feel your pain!

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  17. First time I've ever eaten or made venison burgers and these were delicious!!! Didn't have the mushrooms so just put in a bit of cooked bacon instead.

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  18. Venison burger is the best. My dad used to use a blend of 1/2 venison 1/2 hamburger with the 70% (most fatty kind) of hamburger meat. We also would grind bacon bits in too to add extra fat to make it cook right. I think the fat really helps so you could add bacon pieces to it to make up for the lean meat. My 2 cents. I am looking forward to trying your recipe.

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  19. I have made these burgers twice now and I must tell you that they taste DEELISH!!! I was a bit skeptical about 'just' using venison,however I trusted you and went for it!!! Me=sold on recipe,thank you!!! 5 stars :)

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  20. If you don't have a cast iron skillet, what's your recommendation for cooking? Grill? Or would a stainless steel pan do?

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    1. Stainless would be fine as would any nonstick pan, grills are goof as well

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