Hamburger Crumble Or Venison Recipes

MINI-VENISON BURGERS

Steps:

• Heat grill. Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls.

VENISON BURGER RECIPE

Steps:

• Pull out and measure all the ingredients.
• Place the ground venison, brown sugar, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper into a medium bowl.
• Mix together, by hand, until fully combined, but do not to overmix.
• Portion out 6 even-sized patties, making a small indention in the center, and place them on a sheet tray until you're ready to grill.
• Preheat grill over medium-high heat and lightly oil the grates.
• As you put the burgers on the grill, try not to touch them so they get a nice char. Flip the burgers and char on the other side. Cook until desired doneness; suggest not cooking these over medium-well (155°F) as venison meat tends to dry out; 3-5 minutes per side.
• A couple of minutes before the burgers are ready, add a slice of cheese on top. Close the grill and let the cheese melt. Serve burgers on hamburger buns with your favorite burger toppings.
• Allow cooked burgers to rest on a cutting board or platter for at least 5 minutes.
• Serve with your favorite burger toppings and enjoy every bite.
• Notes
• This is an extremely flavorful burger seasoning and works well with ground beef, ground chicken, ground turkey and even ground pork!
• Ground venison is very similar to ground beef, so it works well in dishes that call for ground beef.

HAMBURGER CRUMBLE (OR VENISON!)

Steps:

• Brown meat with onions Drain.
• Stir in soup, water and kitchen bouquet, taste to see if you need to add salt and pepper.
• Set to simmer, stirring occasionally. If gravy gets too thick add more water.
• Boil or stem potatoes in salted water until tender.Drain.
• Toss potatoes with butter and parsley.
• Serve meat and gravy over potatoes.

HAMBURGER CRUMBLE

Steps:

• Brown onion in butter.
• Add hamburger and cook unitl browned.
• Drain fat.
• Stir in flour and then milk.
• Heat until it bubbles.
• Season with salt and pepper to taste.
• Serve over noodles or mashed potatoes.
• Note-- if gravy is too thin for your taste, you may thicken with 1 tablespoon cornstarch.

VENISON BURGERS

Steps:

• Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
• Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
• Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
• Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
• Preheat oven to 225 degrees F (110 degrees C).
• Spread 1/2 teaspoon butter onto the inside of each split bun.
• Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
• Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

GROUND VENISON BURGERS

Steps:

• In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.