Venison Burger With Cranberry BBQ Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Cranberry Sauce: Place all ingredients, except stevia, into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3. Keep stirring to prevent the sugars from burning to the bottom of the pan.
  • Remove from stove and allow to cool for about 15 minutes (this is to keep the blender from exploding on you).
  • Place in a blender and puree.
  • Strain the puree through a fine mesh strainer, using a wooden spoon to press and strain the sauce.
  • Refrigerate. This sauce will hold for a few weeks in the refrigerator!
  • Yield 1 ½ cups.
  • For the Venison Burger: Mix the ground venison, oil, salt and pepper well. You can also add some pork fat if you like -- I like my burgers very lean so I don't add fat. You just have to be careful they don't fall apart on the grill, so add as much oil as you need to hold them together.
  • Grill or broil for about 4 minutes per side.
  • To build the burger, slice the Kaiser rolls. Place one or two slices of the Aged cheddar on the roll. Place a burger over the cheese and add as much cranberry BBQ sauce as desired. Top with a slice of red onion.
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