Grilled Venison Burgers Recipes

"GRILLED" VENISON BURGERS

Delicious venison burgers with that "just grilled" taste right from your stovetop. Actually they are better cooked in cast iron rather than on the grill. And no one will know they are made from venison! Until I made these burgers, I never liked pre-formed, frozen burgers that I made. Now, my husband and I prefer these to beef burgers, and they are much lower in fat. I keep a supply in the freezer for quick lunches.

Provided by BeachGirl

Time 26m

Yield 8 4ounce burgers, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs lean ground venison (preferably from a doe)
1/2 cup egg substitute
3 tablespoons non-fat powdered milk
3 tablespoons water
1/2 cup fresh breadcrumb
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce

Steps:

In bowl, mix dry ingredients.
Add venison and mix well.
Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
They can be cooked immediately, but I prefer to freeze them first.
Place them on a large cookie sheet and freeze them several hours.
Remove from freezer and place waxed paper between each burger as you stack them.
I stack them in 2 1-quart freezer zip-lock bags.
Preheat cast iron skillet to very hot.
Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.
Do not overcook.
Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
If cooking thawed burgers, cook about 2-3 minutes per side.

Nutrition Facts : Calories 190.9, Fat 7.1, SaturatedFat 3.1, Cholesterol 68.8, Sodium 243.1, Carbohydrate 7.9, Fiber 0.5, Sugar 2.6, Protein 22.5

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