Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, juicy venison burgers in a skillet. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
If using the same pan I do add some oil in it to fry with because of how lean the meat is. A regular cast iron skillet you wouldn't need the extra oil probably. Making perfect venison burgers isn't hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.
Juicy venison burgers in a skillet is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Juicy venison burgers in a skillet is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook juicy venison burgers in a skillet using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Juicy venison burgers in a skillet:
- Get 2 pounds ground venison
- Make ready 3 egg yolks
- Make ready 3 tablespoon left over bacon grease (i said they are juicy not healthy)
- Prepare splash soy sauce
- Make ready seasoning salt
- Take pepper
- Take garlic
Crumble venison and beef over mixture and mix well. In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Venison burgers sizzling in the pan. The Cut: Ok, we know we are using left over bits and pieces that were too small to save as anything else.
Instructions to make Juicy venison burgers in a skillet:
- Mix bacon grease and rest of spices and egg yolks in the meat and make into patties about 1/2 inch thick
- Fry in skillet the one I used is pictured. 6 minutes on each side. If using the same pan I do add some oil in it to fry with because of how lean the meat is. A regular cast iron skillet you wouldn't need the extra oil probably. I DO NOT recommend using a non stick pan for this as they will not brown the meat and will dry them out faster
Venison burgers sizzling in the pan. The Cut: Ok, we know we are using left over bits and pieces that were too small to save as anything else. Keep in mind though, better meat makes a better burger. When I butcher my deer, I like to keep two or three different bags going for my trim pieces. I fill them according to the quality of the cut the.
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