Venison burgers

[rwc]

Since it is hunting season I thought folks might like an idea for clearing out some of last year's grouund venison from the freezer.
My wife made these tonight and they were amazing! I'm not a big fan of ground venison generally since it is so lean but these were great. We have rosemary and sage in our garden and they shone in this recipe.
Credits - the recipe came from Epicurious with a couple of tweaks. Here it is as served.
Enjoy.

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ROSEMARY-SAGE (venison!) BURGERS WITH APPLE SLAW
Healthy bonus: Magnesium and folate from spinach; fiber from apples and buns; antioxidants from rosemary and sage

Burgers
1 lb venison
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/4 tsp salt
4 whole-grain buns
1 cup baby spinach leaves
mayonaise
2 dashes each salt and pepper
Apple slaw
3 green apples, peeled, cored and grated
2 tsp extra-virgin olive oil
1 tsp fresh lemon juice
1/4 tsp salt

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.
Makes 4 burgers.

 

[sumpnz]

Burgers
1 lb venison
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/4 tsp salt
4 whole-grain buns
1 cup baby spinach leaves
mayonaise
2 dashes each salt and pepper

*** - What are you, Canadian? That's sacrilege.

Otherwise it sure looks yummy, though I'd add some a little Worstechire and some dark homebrewed ale to the meat (plus a little oil or high-fat ground beef/pork/bacon to up the fat content so it cooks properly), and some sauted onions (maybe a little garlic too) to the buns. Apple slaw would go on the side.

 

[rwc]

Nope - 1/4 German, 1/4 Russian, and 1/2 mongrel American.

I'm not a big fan of the greasy white stuff, but for whatever reason it works here.

That said, I've had "pomme frites" in both the great white North and Amsterdam with mayonaise. I far prefered the curry and peanut sauces. A Euro-style fries place opened up here in Seattle on Capital Hill. I've not been there in a while but it seemed perfect for the 2am post-bar hipster drunks of that neighborhood.

 

[NRA4LIFE]

I grind my own V. burger and I add about 5-6 pounds of real fatty beef to about 20 lbs of venison. Gives them just enough fat to keep them juicy but not enough to make them real dry. Another method is to grind the venison pure and mix in some fatty beef hamburger.

 

[sumpnz]

I grind my own V. burger and I add about 5-6 pounds of real fatty beef to about 20 lbs of venison. Gives them just enough fat to keep them juicy but not enough to make them real dry. Another method is to grind the venison pure and mix in some fatty beef hamburger.

I've also heard of people adding bacon to the venison/elk while grinding.

 

[scout26]

Pork and venison don't mix. Try beef "butter fat", it's from around the kidneys. Check with your butcher. Stuff will melt in a sauce pan.

By mayonaise, I presume you really meant Miracle Whip.

I'll have to get my recipe for Rosemary venison steaks......mmm.....mmmm.....good !!!

 

[22-rimfire]

Ground venison works very well for meat loafs and spaghetti. I get the butcher to mix beef fat with the venision when they process it. Sometimes, I make meat loaf using 50/50 fatty ground beef and ground venison. Works good. Meat loafs allow you to be creative as far as all the goodies you add to the meat mix.

 

[GunGoBoom]

sumpnz, did you see "undercover brother"? Anyhow, I love lean meat, which is why I love venison 'hamburger' so much. Just like good lean beef. Thanks for the recipe; looks great! I use a handgrinder bolted to the countertop in my kitchen, but if I get as many deer this year as I hope to, I'm gonna haveta get an electric grinder I think. Or actually pay for processing. I cut away almost all the fat before grinding, to make it super lean. When I'm in a hurry, the el cheapo generic 'hamburger helper' beef stroganoff meal with some vegetables is fantastic with venison burger.

 

[sumpnz]

GGB - Nope, "The Whole 9 Yards". I'll have to rent Undercover Brother too one of these days.

 

[NRA4LIFE]

GGB,

I bought the lovely Mrs. NRA4LIFE one of these heavy duty KitchenAid mixers for Christmas or her birthday (she loves it) and then bought the meat grinder attachment. I grind all my own venison and other meat and it works great. I generally grind about 25 lbs at a time and that thing can mow through that much in about 15-20 minutes.

 

[Atticus]

Sounds good. I've got about 30 lbs of burger left from last year...and fresh sage growing out back. I'll bet my kids have only eaten spaghetti and chili (made with beef) a handful of times.

 

[rwc]

Folks interested in a Ragu recipe?