venison burgers

Ingredients

• Servings: 6
• burgers:
• 1 1/2 pounds venison meat, cut into 1-inch chunks, partially frozen
• 3/4 pound fatty lamb butt, cut into 1-inch chunks, partially frozen
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onion
• 1 cup diced button mushrooms
• 1 pinch salt
• 1/2 cup plain greek yogurt
• 1 tablespoon worcestershire sauce
• 1 tablespoon coarsely ground black pepper
• sauce:
• 1/2 cup mayonnaise
• 2 tablespoons steak sauce
• 1 tablespoon worcestershire sauce
• 1 1/2 teaspoons lime juice
• sandwich fixings:
• 6 teaspoons softened butter, or as needed
• 6 hamburger buns, split
• 1 pinch salt
• 12 slices pepper jack cheese
• 6 (1/4 inch thick) slices tomato

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 55 mins


• grind partially frozen venison meat and lamb butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. refrigerate for at least 1 hour.
• heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. remove from heat and cool.
• gently mix ground venison-lamb mixture, onion mixture, yogurt, 1 tablespoon worcestershire sauce, and black pepper together in a bowl until just combined. form into 6 patties and arrange on a large plate. cover plate with plastic wrap and refrigerate for at least 1 hour.
• mix mayonnaise, steak sauce, 1 tablespoon worcestershire sauce, and lime juice together in a bowl until smooth. cover bowl with plastic wrap and refrigerate until serving time.
• preheat oven to 225 degrees f (110 degrees c).
• spread 1/2 teaspoon butter the inside of each split bun.
• heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. transfer buns to a baking sheet and keep warm in the preheated oven.
• heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
• top each burger with a tomato slice and two slices pepper jack cheese. remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. spread 1 to 2 tablespoons of sauce the inside of each bun bottom. add a cheese-tomato burger to each bun bottom; top each burger with bun top.