Juicy venison burgers in a skillet. 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.
You still want them to be slightly pink in the middles so the venison burgers are moist and juicy. Press into patties, and cook in skillet or on grill until cooked through. This video is age-restricted and only available on YouTube.
Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, juicy venison burgers in a skillet. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Juicy venison burgers in a skillet is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Juicy venison burgers in a skillet is something which I’ve loved my whole life.
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.
To get started with this recipe, we must 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 of ground venison.
- {Take of egg yolks.
- {Get of left over bacon grease (i said they are juicy not healthy).
- {Take of soy sauce.
- {Get of seasoning salt.
- {Make ready of pepper.
- {Take of garlic.
Frying a venison burger in a cast iron skillet will help hold it together better than grilling it on wire grates. 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.
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.
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. This venison burger recipe from scratch is a regular at our home.
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