Turning your venison ground into burgers is a solid dinner plan. Smother them in caramelized onions and bacon with fool-proof techniques to guarantee patty perfection.
RECIPE BY JORDAN CABATIC
- 1 lb pack of Maui Nui ground venison
- 1 Tbsp Worcestershire sauce
- 2 Tbsp butter, melted
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp smoked (or regular) paprika
- 2 tsp dried parsley
- salt and pepper to taste
- Caramelized onion and bacon (see ingredients below)
Starting with a large cold pan, place chopped bacon in the pan and turn on the stove to medium heat. Once the pan has come to temperature, move bacon around to avoid burning and allow to cook until slightly crispy.
Next, remove bacon from the pan and place on a paper-towel-lined plate. Pour out the remainder of the grease, reserving about 2 Tbsp for venison patties.
In the same pan, on medium-low heat, add 2-3 tbsp butter. Once butter is melted, add onions and stir, coating in butter and oil. Spread onions out evenly and let cook, stirring occasionally.
After about 10 minutes, sprinkle salt and turn the heat to low. Place lid on the pan and cook for another 20 minutes, stirring every few minutes.
While onions are cooking, start prepping your patties. In a large bowl, add ground venison.
Evenly pour in Worcestershire sauce, adding garlic powder and onion powder, smoked paprika, and parsley. Mix until well combined. Divide the meat mixture evenly and shape it into patties. Set aside.
When the onions have reached a rich, browned color, add cooked bacon, minced garlic, balsamic vinegar, Worcestershire sauce, red pepper flakes, and black pepper. Stir and let cook for another 5 minutes. Then set aside.
Place large cast-iron pan over medium heat. Once the pan is heated, drizzle reserved bacon grease. Season patties on both sides with salt and pepper.
Form a dent in the center of each patty and place in pan. Make sure not to overcrowd the pan.
Using a basting brush, continuously baste both sides of each patty with melted butter during the cooking process. Cook for about 4-5 min on each side.
Add sliced cheese, preferably Gruyere, about 1 minute before removing burgers from the pan.
Butter and toast buns. Begin building your burgers with your favorite toppings! Enjoy!
- 7-8 slices of thick-cut bacon, chopped into small pieces
- 2 sweet onions, thinly sliced
- 1 garlic clove, finely minced
- 2-3 Tbsp butter
- 1 Tbsp balsamic vinegar
- 1/2 Tbsp Worcestershire sauce
- 1/2 tsp red pepper flakes
- Salt and pepper