venison burgers

General Cooking your catch
1

Since the title of this forum is cooking your catch, a question about venison burgers should be ok after all I caught her with my 270 rem 700.I know very little about cooking and am in need of a good recipe for venison burgers can anyone help.THANKS

2

Thaw and place your burger about 1.5 lbs in a bowl. Add one pack ranch dressing and 1/2 to 1 pack liptons onion soup mix well make 4 patties grill and let sit wrapped with foil for eight minutes serve with Dukes mayo mixed with hot sauce of choice

3

Thanks for the recipe touchdown. I’ll try that.

4

You can get fancy with touchdown’s recipe and add some chopped bacon, Also cut up a big vidalia onion and soften it a bit in a micro-wave before mixing it in… Maybe a couple of cut up jalapenos… a little liquid smoke in the mix… Try some of the new A1 marinades I really like the Chicago Steak House and the Roasted Garlic one.

You really can’t go wrong with it other than over cooking it. If you don’t like the taste of venison you can put your burger in a colander and rinse the blood out of it and it has a much milder taste.

5

If you are looking for something simple, just add a few drops of Dales steak seasoning after you pat out the patties. Then sprinkle each side with McCormick’s steak seasoning. Don’t over do either one. Can’t go wrong. Do steaks (beef) or deer tenderloin the same way.

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6

Question…was your burger ground up with any beef fat added? Just asking because I have done my own for years (grind some cube some) & remove all deer fat prior to grinding due to the gamey taste it can add.

NN

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7

another burger option is to make stroganoff. brown the burger with onions and mushrooms. (chopped up baby bellas are best) and canned mushrooms are fine. add a can of cream of mushroom soup and about a half container of sour cream after it’s done but still on the stove. stir it up and serve over egg noodles with a salad and garlic bread.

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8

Please tell me that y’all don’t put Dale’s on a venison tenderloin.

9

know this sounds “off the wall” but here goes: my wife adds 1 small peeled & shreaded fine zuccini squash per lb of turkey burger, egg and bread crumbs. They are not dry at all - you can’t taste the squash - just makes the burgers moist. I would imagine that would work with venison - I plan to try it this year. We don’t add beef fat to the venison burger so to me it is usually a little dry.

10

Some steak sauce and “real” bacon bits… maybe some parmesan cheese too! YUM!

11

thanks guys for all the input I’ll try some of them soon.Bin-waiting for the heat to ease .