For most hunters, a good chunk of each deer they shoot winds up being ground up and used for stuff like chili, tacos, and of course, burgers.
Venison meat is low in fat and tends to crumble unless you cut it with fattier meat like pork or beef. Most people keep things simple with the burgers, and there is nothing wrong with that, but if you want to kick things up a notch and take your burger game to the next level, try out this recipe from Field Ethos Journal.
This ain’t no simple burger, this is the ultimate deep-fried venison parmesan burger.
As the folks at Field Ethos Journal mention, burgers are one of the most fun things to do with wild game because your imagination is the only limit to what you can create. You can also grind up pretty much any kind of wild game meat for this recipe, including dove, wild turkey, duck, or you can even use the recipe for a standard beef burger.
1 lb venison burger
1-2 eggs (for egg wash)
1 ½ – 2 cups flour
1 ½ – 2 cup bread crumbs (can sub panko for extra crunchy burger)
¼-1/3 cup parmesan cheese (shredded, not that powdered stuff)
1-2 tsp herb seasoning (equal parts oregano, basil, thyme, rosemary, marjoram or substitute Italian seasoning)
1 cup shredded mozzarella
1 cup marinara (can use store bought or make own with fav recipe)
Garlic Mayo Aioli
2 cloves minced garlic (can used 1 tsp pre-minced garlic as substitute)
2 tsp lemon juice
1 cup mayo
Additional Items Needed
Buns (will be toasted with butter and light sprinkling of garlic salt)
Mixed greens (optional)
Patty out desired amount of burgers (3 or 4) and place in fridge while rest of ingredients are prepped
Prepare flour, whisk eggs for egg wash, and mix bread crumbs with herbs, parmesan cheese.
Preheat oil in cast iron skillet and also preheat oven to 400.
Pace burger in flour, then dunk in egg wash, and finally coat with bread crumbs (covering every part of the burger for each step) and place immediately in the oil.
Cook burger for 3-4 mins per side, turning once coating browns. Ideal temp for these burgers is medium-rare to medium or 145 to 160 degrees. (may remove before it hits final desired temp as burgers are finished in the oven)
Remove all burgers when they reach desired temp and place on a broiler pan, top with marinara and mozzarella and finish in preheated oven until cheese is melted.
While burgers are finishing, mix mayo, minced garlic and lemon juice, and keep chilled in fridge.
Toast buns in the same oven after adding butter spread and garlic salt to interior surfaces of the buns
Plate burgers on bun, with healthy amount of garlic mayo aioli on each bun and mixed greens if desired