VENISON BURGER: A FOODIE FANTASY
You know hamburgers are extra special when every culture has their own take on the ingenious creation. Hamburgers are used for just about every special occasion…even weddings. Can you believe that? I can…who doesn’t like a hamburger? They can be quite elegant with the right bread and condiments. Heck, in today’s world, you could even have caviar on your burger.
You may be thinking that vegetarians don’t like hamburgers and maybe they don’t like the traditional hamburger that uses ground meat, but even cultures within cultures have their version.
This is where hunters and foodies enter my story. Hunters have been enjoying venison burgers since the beginning of the of…well, the invention of the hamburger. Recently the “foodies” of the world have embraced venison like never before. They are fascinated with the flavor, especially of those that have been grass, acorn, berry, and herb fed.
The earthy flavors of venison cannot be duplicated by any other cut of meat. Lamb gets very close to the texture and flavor and is a fantastic substitute as is grass fed beef.
I prefer my meat not to be finished off by grains and corns because it does change the flavor and I embrace the earthy flavors of these organic meats. If you prefer that they be finished off to cut the “gamey” flavor many detect, venison and lamb are still my picks for an awesome hamburger.
By adding a little pork to the mix, you create a juicy patty that compliments the flavors of the venison or lamb.
I particularly like a little heat and sweetness mixed into my flavor profile! Chipotle Pepper Mayonnaise is just the right addition. Actually this easy mayonnaise recipe works well as a vegetable dip too. It is a recipe to learn by heart for sure.
- 4 pounds venison or lamb
- 1 pound bacon
- 4 cloves garlic minced or crushed
- 1 medium onion finely chopped
- 1 Tablespoon Kosher salt
- 1 Tablespoon freshly ground pepper
- 6 Hamburger Buns
- Pickles optional
- 1 ripe red jalapeño seeded (or not if you like it more spicy)
- 1 egg
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 1/2 Meyer lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups organic olive oil
In a meat grinder, grind venison and bacon on the largest setting. This will keep your hamburgers light and juicy. Add onions, garlic, salt and pepper. Mix gently, but well.
Grill your hamburgers until just done. I did these on a flat top on my stove - I let them cook 5 minutes on one side then flip then and finish cooking about 4 minutes on the other side, depending on the thickness of your patties. Don't overcook, but make sure the pork is completely cooked.
Warm your buns on the flat top until they are slightly steamed. Serve them with Chipotle Mayonnaise, pickles and anything else you you like! Enjoy!
In a food processor add all the ingredients except the olive oil. Start food processor and run continuously while adding drops of oil to the ingredients. Continue adding drops of oil waiting in-between drops 10 seconds. Once it begins to thicken, add the rest of the oil in a very slow stream.
You may not need all of the oil. After every 1/2 cup of oil is added, check to see if it is the taste and consistency that you like. Place any unused mayonnaise in a sealed container in the refrigerator for up to a week.
For a shortcut to the homemade Chipotle Mayonnaise, use store bought organic olive oil mayonnaise. Char the pepper, remove the skin and seeds (if you don’t want it too hot), place mayonnaise, pepper, and 1 1/2 tablespoon of lemon juice into a food processor until well blended.