My husband loves burgers, and I decided to try this recipe because I had an extra 1/2 lb of ground venison left from the Three Game Bolognese sauce. We split the burger mix into four small patties and served them on brioche hamburger buns (which were delicious). This patty mix is quite soft, and I thought it was harden up as it cooked, but it was still quite soft. It could have been soft because I had cut the recipe in half, so the proportions could be a little skewed. I would recommend adding some more breadcrumbs, or less tomato sauce. I was really nervous to try these burgers because I don’t like beef burgers, and I was wasn’t sure if I would like these. But I was dedicated to this experience and I wanted to try something new. I couldn’t tell a big difference in flavor, and I would be willing to make venison burgers again. However, I still prefer a chicken, tureky or veggie burger. My husband has wanted to try hunting again, and I like knowing that I have some recipes in my back pocket that we both enjoy that contain venison. This recipe was a great fusion of what we would often eat (burgers) with traditional ingredients, and using ingredients I had on hand.
When making these burgers I had realized I had totally forgot about sides to serve with these burgers. In my opinion you always need fries with burgers, and unfortunately I had no potatoes and I was hungry…verging on hangry and I did something I rarely do. My hubby and I jumped in the car and went to the McDonald’s down the street to get some fries.
- 1/2 lb ground venison
- 1/4 onion diced
- 1/4 carrot grated
- 1 tbsp parlsey chopped
- 1/4 tsp salt
- ground pepper
- 1/4 tsp oregano
- 1/4 cup breadcrumbs
- 1 egg beaten
- 1/4 cup tomato sauce
Preheat broiler to medium heat.
In a large bowl combine all ingredients. If the burger mix is too wet add a bit more breadcrumbs.
Spray a grill with non-stick spray. Place over a baking sheet. Split the burger mix into burgers (we made 4 small patties). Place patties on baking sheet. Broil the patties for about 15 minutes or until the inner temperature reaches 170.
Recipe from: Modern Native Feasts by Andrew George Jr.