Venison Burgers

Name: Venison Burgers
Total time: 175
Yield: 6
Ingredients: 1.5 pounds venison meat, cut into 1-inch chunks, partially frozen; 0.75 pound fatty pork butt, cut into 1-inch chunks, partially frozen; 2 tablespoons unsalted butter; 1.5 cups diced onion; 1 cup diced button mushrooms; 1 pinch salt; 0.5 cup plain Greek yogurt; 1 tablespoon Worcestershire sauce; 1 tablespoon coarsely ground black pepper; 0.5 cup mayonnaise; 2 tablespoons steak sauce; 1 tablespoon Worcestershire sauce; 1.5 teaspoons lime juice; 6 teaspoons softened butter, or as needed; 6 hamburger buns, split; 0.25 teaspoon salt, or to taste; 6 (1/4 inch thick) slices tomato; 12 slices pepper Jack cheese

Recipe by egardenut from allrecipes.com

Dinner 3 Hr. 55 Mins.

Ingredients

6 servings

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1.5 pounds venison meat, cut into 1-inch chunks, partially frozen
•

0.75 pound fatty pork butt, cut into 1-inch chunks, partially frozen
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2 tablespoons unsalted butter
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1.5 cups diced onion
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1 cup diced button mushrooms
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1 pinch salt
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0.5 cup plain Greek yogurt
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1 tablespoon Worcestershire sauce
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1 tablespoon coarsely ground black pepper

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0.5 cup mayonnaise
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2 tablespoons steak sauce
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1 tablespoon Worcestershire sauce
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1.5 teaspoons lime juice
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6 teaspoons softened butter, or as needed
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6 hamburger buns, split
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0.25 teaspoon salt, or to taste
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6 (1/4 inch thick) slices tomato
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12 slices pepper Jack cheese

Instructions

Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.
Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.
Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.
Preheat the oven to 225 degrees F (110 degrees C).
Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.
Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.
Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.