Pan Roasted Venison Burgers

Recipe by Steve_G
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READY IN: 30mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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