Description
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!
Ingredients
- 1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
- ¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
- 2 tablespoons unsalted butter
- 1 ½ cups diced onion
- 1 cup diced button mushrooms
- 1 pinch salt
- ½ cup plain Greek yogurt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- ½ cup mayonnaise
- 2 tablespoons steak sauce
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons lime juice
- 6 teaspoons softened butter, or as needed
- 6 hamburger buns, split
- 1 pinch salt
- 12 slices pepper Jack cheese
- 6 (1/4 inch thick) slices tomato
Instructions
- 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.
- 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 nonstick 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 nonstick 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 55 mins
Servings: 6