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!

prep:
30 mins
cook:
20 mins
total:
2 hrs 55 mins
additional:
2 hrs 5 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • Preheat oven to 225 degrees F (110 degrees C).

  • Spread 1/2 teaspoon butter onto the inside of each split bun.

  • 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.

  • 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).

  • 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 Facts

780.22 calories; 45.35 g protein; 32.5 g carbohydrates; 51.65 g fat; 193.05 mg cholesterol; 918.66 mg sodium.Full Nutrition


Reviews (3)

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Most helpful positive review

Linda T
06/07/2016
Yummy burger The yogurt does make it a little softer so take care and get a good crust on one side before you flip it. The sauce is nice and paired well with the dish.. I am a city girl who doesnt have access to fresh meat or a grinder so I used store bought ground pork and ground venison...
(2)

Most helpful critical review

Linda T
06/07/2016
Yummy burger The yogurt does make it a little softer so take care and get a good crust on one side before you flip it. The sauce is nice and paired well with the dish.. I am a city girl who doesnt have access to fresh meat or a grinder so I used store bought ground pork and ground venison...
(2)
5 Ratings
  • 5 Rating Star 5
Linda T
06/07/2016
Yummy burger The yogurt does make it a little softer so take care and get a good crust on one side before you flip it. The sauce is nice and paired well with the dish.. I am a city girl who doesnt have access to fresh meat or a grinder so I used store bought ground pork and ground venison...
(2)
Sandi Nicol
05/13/2017
I made this last week for my family. I pretty much followed the recipe.. but did make these changes: used 1 lb of gr. venison and 1 lb gr. wild boar as that is what the butcher stocks in packaged 1 lb portions. I used 1 lb sliced mushrooms and sauteed them with the onions and kept it out of the meat mixture - using it to top the burgers. Did not do the butter-thing to the buns just toasted them in the toaster. This made enough patties for 3 dinner meals for us. My family thoroughly enjoyed these burgers! This is definitely being added to our monthly dinner rotation!
(2)
Nick
10/24/2018
Im definetly going to make this again. I did not change anything. I recomended this to all of my freinds and family.