Best Pan Roasted Venison Burgers Recipes

GROUND VENISON BURGERS

Ground Venison Burgers image

Even folks who aren't fans of ground venison recipes will enjoy these zippy burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super venison burger recipe. -Jerry Honeyager, North Prairie, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/2 teaspoon grated lime zest
1/3 cup chopped green onions
3 tablespoons plain yogurt
2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground venison
8 hamburger buns, split
8 slices pepper jack cheese
Tomato slices, optional

Steps:

In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.

Nutrition Facts : Calories 442 calories, Fat 22g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 685mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.

PAN ROASTED VENISON BURGERS

Pan Roasted Venison Burgers image

Make and share this Pan Roasted Venison Burgers recipe from Food.com.

Provided by Steve_G

Categories Deer

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ground venison
4 cloves garlic, chopped
2 shallots, chopped
2 egg whites (or 1/4 cup egg substitute)
salt and pepper
olive oil, for coating burgars
sliced mushrooms (optional)
butter (optional)
veal stock (optional)

Steps:

Preheat oven to 475 degrees.
Heat a large, heavy, oven safe fry pan over medium high heat On a large cutting board chop garlic and shalot.
Dump the ground meat on top of the chopped herbs, make a well, add egg.
Sprinkle with salt and pepper.
Mix GENTLY GENTLY form into 5 thick burgers, do not over work the meat or your burgars will be tough.
Coat burgers with olive oil and sear in fry pan for 2 or 3 minutes per side, turning only once.
Place pan in oven and cook until desired temperature is reached.
About 15 minutes to 120 degrees for rare, 130 for medium rare, they will still be tender at 140 degrees, but I wouldn't go beyond that.
Remove from pan, cover loosly for 5 minutes before serving.
Place the pan back on the stove, and add a bit of butter and some sliced mushrooms.
Sautee until lightly browned.
Deglaze with a couple dashes of veal stock and serve with burgers.

Nutrition Facts : Calories 301.3, Fat 13, SaturatedFat 6.1, Cholesterol 145.3, Sodium 159.5, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 41.3

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