Sunday, July 31, 2011

Vidalia Onion and Mesquite Venison Burger

Ground antlered game meat is very lean and can suffer miserably from overcooking. To keep it moist and tasty when cooked, add some ground fatty meat and additional ingredients. In this instance, blend in naturally sweet Vidalia onions, garlic and Western Style Mesquite Burger Seasoning for flavor. You can also make a big batch, form into patties and freeze for later.

Makes 4 big burgers

1 1/4 pounds ground venison

3/4 pound 80/20 ground beef
2 tablespoons butter
2 cloves garlic, minced
1 large Vidalia onion, finely diced
2 tablespoons breadcrumbs
3/4 teaspoon Western Style Mesquite Burger Seasoning

4 slices cheese
4 burger buns
4 lettuce leaves
4 slices tomato

Melt butter in a medium skillet over medium-high heat. Add onion and garlic and cook until onions are translucent, about 4 – 5 minutes. Allow to cool. In a large bowl, combine cooled onions and garlic with venison, beef, breadcrumbs and Western Style Mesquite Burger Seasoning and mix well with your hands to blend. Form into 4 large patties. Grill, pan-fry or broil patties until browned. Top with cheese and cook until melted. Add to bun with lettuce, tomato and your choice of other condiments.

~Scott Leysath, Chef

Co-Host, HuntFishCook TV

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