"Grilled" Venison Burgers
Delicious venison burgers with that "just grilled" taste right from your stovetop. Actually they are better cooked in cast iron rather than on the grill. And no one will know they are made from venison! Until I made these burgers, I never liked pre-formed, frozen burgers that I made. Now, my husband and I prefer these to beef burgers, and they are much lower in fat. I keep a supply in the freezer for quick lunches.
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READY IN: 26mins
SERVES: 8
YIELD: 8 4ounce burgers
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2lbs lean ground venison (preferably from a doe)
- 1⁄2cup egg substitute
- 3tablespoons non-fat powdered milk
- 3tablespoons water
- 1⁄2cup fresh breadcrumb
- 1⁄2cup chopped onion
- 1⁄4teaspoon salt
- 1⁄4teaspoon black pepper
- 1teaspoon dry mustard
- 2teaspoons Worcestershire sauce
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DIRECTIONS
- In bowl, mix dry ingredients.
- Add venison and mix well.
- Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
- On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
- They can be cooked immediately, but I prefer to freeze them first.
- Place them on a large cookie sheet and freeze them several hours.
- Remove from freezer and place waxed paper between each burger as you stack them.
- I stack them in 2 1-quart freezer zip-lock bags.
- Preheat cast iron skillet to very hot.
- Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.
- Do not overcook.
- Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
- If cooking thawed burgers, cook about 2-3 minutes per side.
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