0 0
The Pacemaker’ Venison Burger Recipe

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

The Pacemaker’ Venison Burger Recipe



Ingredients :

  • Step 1

    In a bowl, thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue sauce, salt, and black pepper. Divide the mixture into fourths, and form each fourth into a large patty. Refrigerate until time to grill.

  • Step 2

    If using onion rings, preheat oven to 425 degrees F (220 degrees C). Spread frozen rings in a single layer on a baking sheet, and bake until hot and golden brown, about 15 minutes. Set the onion rings aside.

  • Step 3

    In a large skillet, heat butter and olive oil; cook the onions until they begin to brown, stirring occasionally, about 10 minutes; sprinkle with salt and pepper. Mix in the sliced mushrooms, and cook, stirring occasionally, until browned, 10 to 15 more minutes. Set the onions and mushrooms aside.

  • Step 4

    Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

  • Step 5

    Heat 1 tablespoon of butter in a clean nonstick skillet over medium heat until the foam disappears. Crack the eggs into a bowl, and gently pour them into the butter. Pan-fry the eggs until the whites are opaque and the eggs slide around the pan easily, about 1 minute; carefully flip each egg over in the skillet, avoiding breaking the yolk, and pan-fry for about 1 more minute. The whites should be firm but the yolks should be runny. Transfer the eggs to a plate.

  • Step 6

    Preheat an outdoor grill for high heat, and lightly oil the grate. Grill the venison burgers until they show grill marks and are cooked to your desired degree of doneness, 5 to 8 minutes per side for well-done. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). While still on the grill, gently top each burger with a fried egg and a slice of cheese. Lower the grill lid, and cook until the cheese has melted, about 1 minute.

  • Step 7

    To assemble, place the bottom half of a Kaiser roll onto a plate; spread with a layer of shredded lettuce, followed by tomato slices, the venison burger, a layer of mushrooms and onions, bacon slices, onion rings, avocado slices, ketchup, mustard, and mayonnaise. Place the roll top onto the sandwich. Good luck.

  • Methods :

  • 2 ⅔ pounds ground venison
  • ⅓ pound bulk pork sausage
  • 2 tablespoons barbecue sauce
  • salt and ground black pepper to taste
  • 1 (12 ounce) package frozen, breaded onion rings
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large onions, sliced
  • 1 (8 ounce) package sliced cremini mushrooms
  • 1 (1 pound) package maple-cured bacon
  • 1 tablespoon butter
  • 4 eggs
  • 4 large Kaiser rolls, split and toasted
  • 4 thick slices Cheddar cheese
  • 2 Haas avocados, pitted, flesh scooped out, then sliced
  • 1 large tomato, sliced
  • 1 head iceberg lettuce, shredded
  • 4 teaspoons ketchup, or to taste
  • 4 teaspoons mustard, or to taste
  • 4 teaspoons mayonnaise, or to taste
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Lita’s Albondigas (Meatball Soup)
    Goya Champuru (Bitter Melon Stir Fry)
    Lita’s Albondigas (Meatball Soup)
    Goya Champuru (Bitter Melon Stir Fry)

    Add Your Comment