Venison Burger
These venison burgers, which mix egg yolks and bacon into the meat to ensure juiciness, turn out remarkably tender and flavorful burgers. They're easy to make and can be cooked on the grill or in a skillet.
Ingredients
- 1 1/2 pounds ground venison
- 6 ounces uncooked bacon or pancetta, ground or very finely chopped
- Kosher salt and freshly ground black pepper
- 4 large egg yolks
- Dash Worcestershire sauce, or more to taste
- 1 tablespoon olive oil
- 4 to 6 slices Emmentaler cheese, (optional)
- 4 to 6 good-quality burger buns, toasted or grilled
- Coarsely ground mustard, (optional)
- Mayonnaise, (optional)
- Sliced dill pickles, (optional)
- A handful arugula, (optional)
Instructions
- Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat.
- In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. The mixture will be sorta wet and sticky. Divvy the mixture into 4 to 6 balls and gently shape each blob into a 1 1/2-inch-thick patty.
- Carefully brush the grill rack or skillet with a little oil.
- Grill or sear the patties until well browned on one side, about 5 minutes. Flip and, if desired, place a slice of cheese on top of each patty, and then cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness.
- Serve the burgers on buns with your desired combination of mustard, mayonnaise, pickles, and/or arugula.
Nutrition
Serving: 1burger | Calories: 714kcal | Carbohydrates: 24g | Protein: 54g | Fat: 43g | Saturated Fat: 17g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 665mg | Fiber: 1g | Sugar: 3g