Venison Burgers
A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked ‘for grind’ that I wanted to use. My husband and son raved about these delicious burgers!
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
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.
Step: 5
Preheat oven to 225 degrees F (110 degrees C).
Step: 6
Spread 1/2 teaspoon butter onto the inside of each split bun.
Step: 7
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.
Step: 8
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).
Step: 9
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.
NUTRITION FACT
Per Serving: 780 calories; protein 45.4g; carbohydrates 32.5g; fat 51.6g; cholesterol 193mg; sodium 918.7mg.
Depriving yourself can lead to overeating , 2.00 AM snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on 2.00 AM snacking and got eat , it is much important to include some easy foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the junk food and should have just pleased it in the first place."
Because it comes to eat on evening , much eat or eating too much of the wrong kinds of food can lead to trouble on sleeping. On the other side, a meal that is not eating to much food than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .
