Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! These Venison burgers, are juicy moist and delicious! This recipe is fast and easy and utilizes a secret ingredient- steak trimmings.
1/10 lbsteak trimmings, ground or processed fine in food processor
1Tbspgrated shallot or onion
Grate garlic and clove directly into bowl with ground venison
Add parsley and chives, salt and pepper.
If grinding steak trimmings, make sure it is mostly frozen, use fine grinding disk. Then grind or process in food processor
Mix lightly, but thoroughly with the venison ingredients.
Form into 4 patties.
Place in very hot cast iron pan, or grill for 3-4 minutes, until brown. Flip and brown the other side for 3-4 minutes.
Rest for 5 minutes before serving.
Do not overcook burgers! No greater than 130-135°F.Grind venison with 1/2" hole disc and run the meat through twice. A coarser grind is preferable. Grind steak with 3/8" disc.Let burgers rest for a few minutes before serving.Source steak trimmings at your local butcher. They are cheap. Your butcher will grind the meat for you, if you don't have a grinder.Grating the onion and garlic into the meat bowl increases the juiciness of the burger.