For this recipe, I’ve added creamy blue cheese, onions and mushrooms to make this venison burger scream with bold flavors. While most of us prefer to have our meat ground for us by a game processor shortly after harvest, you’ll discover that freshly ground meat tastes better than previously ground and then frozen burger. You can also trim up hunks of meat, freeze it and then thaw and grind into burger before cooking.
1 1/2 pounds ground venison (ground with pork or bacon ends and pieces)
2 tablespoons butter
2 cloves garlic, minced
1 medium onion, finely diced
2 cups mushrooms, coarsely chopped
1/2 cup blue cheese crumbles
2 tablespoons breadcrumbs
salt and pepper
4 burger buns
4 lettuce leaves
4 slices tomato
1.Melt butter in a medium skillet over medium heat. Add onion and garlic until onions are translucent. Stir in mushrooms and sauté until soft. Transfer to a medium bowl and allow to cool.
2. Add ground venison, blue cheese, breadcrumbs, salt and pepper and mix well with your hands to blend. Form into 4 large patties. Grill, pan-fry or broil patties until browned. Add to bun with lettuce, tomato and your choice of other condiments.