Dean Torges
R.I.P. 11/4/2016
This works with any game grind (elk, moose, venison, buffalo) to which no fat or domestic meat has been added. It's essence is my mother's recipe.
Put approx. 1 lb. frozen pkg. of grind in fridge day before meal to thaw. Add 1 heaping TB powdered buttermilk to one egg and mix together with table fork. Add sufficient amount of bread crumbs (seasoned if you wish--I don't) to make a solid wet mixture and then work it thoroughly into venison grind. While you allow meat mixture to come to room temp, chop up an onion, a green pepper and fresh garlic in proportions that please you and saute them in small amount of butter/virgin olive oil.
Mix everything together and form into burgers. On each side, sprinkle salt and fresh ground black pepper and follow with a drizzle or spray of olive oil. Rub each side lightly to fix oil and seasonings.
I like straight game burger on the rare side, but this is very good cooked through, moist and tender. You can either form these thick and put them on the kettle grill, in which case they require very little monitoring with the bottom vents closed, or fry thinner patties in a preheated iron skillet over med. heat. When pan frying, sometimes I stir in a can of mushroom soup at the end for a quick and easy gravy.
Put approx. 1 lb. frozen pkg. of grind in fridge day before meal to thaw. Add 1 heaping TB powdered buttermilk to one egg and mix together with table fork. Add sufficient amount of bread crumbs (seasoned if you wish--I don't) to make a solid wet mixture and then work it thoroughly into venison grind. While you allow meat mixture to come to room temp, chop up an onion, a green pepper and fresh garlic in proportions that please you and saute them in small amount of butter/virgin olive oil.
Mix everything together and form into burgers. On each side, sprinkle salt and fresh ground black pepper and follow with a drizzle or spray of olive oil. Rub each side lightly to fix oil and seasonings.
I like straight game burger on the rare side, but this is very good cooked through, moist and tender. You can either form these thick and put them on the kettle grill, in which case they require very little monitoring with the bottom vents closed, or fry thinner patties in a preheated iron skillet over med. heat. When pan frying, sometimes I stir in a can of mushroom soup at the end for a quick and easy gravy.