The best Venison Burgers ever.
Guys, I ate junk food for, like, two weeks, and it basically took me down. I was bed ridden with some kind of flu or cold or something. It’s not like I was out eating fast food every day, or any days. I was just eating dead food. Valuing convenience over nourishment. Eating whatever was around vs. what I needed. I can’t do that like I used to. Also, I had run out of my gummy vitamin C and gummy vitamin D (how embarrassing to even link to these, but I’m so obsessed with them and gummies make me happy so I take them, as childish as it seems). I wasn’t sick at all the whole time I was on them and I should have rushed to order some when I ran out. Hindsight. My body can’t take it. So starting a week ago, I reset my mind and got back on track. Tough lesson learned.
So I’ve been eating super clean all week, which has actually felt like a total treat and not at all like a burden. That’s because my super clean food actually tastes really great and is totally satisfying. You just need some groceries to make it happen. (fun fact: Jordan does almost ALL of our grocery shopping because he is better at it than me and it is the worst and I hate it.) So we had a weird week of timing with going out of town and just using up what we had at home and it meant a lot of pantry meals and not a lot of fresh produce. When we got back Jordan restocked the house with all of my favorites and I added some ingredients on the list to make these KILLER venison burgers.
Like major yum. They’re are also marjorly yum with ground turkey if you’re normal and get meat at the grocery store. Why have I never posted them? Because there is almost nothing you can do to make raw meat look good in a photograph. So because there is no hope of it looking that great even if I was better at photography, I’m just slapping these pictures on here as they are! I hope you make these! They are a go-to for us!
Here is the thing, venison is a serious meat to work with, you can’t just S&P it two minutes before you put it on the grill. It can stand up to some huge flavors and that’s what these burgers promise. I have some other secret weapon venison recopies if you guys are interested. We have a freezer full of meat from a great season this year, so we eat venison at least weekly. It’s very low in fat and is absolutely delicious if you know how to cook it right. This recipe is a fool proof place to start.
So you take these big flavors and you just mix it all up (don’t over mix! It will make your burgers dry and tough!), and form it into patties slightly wider than the size of the buns you’re using.
I doubled the recipe and made some for my freezer.
I cooked them up in a skillet on medium heat with a little butter and a little olive oil. It was cold and I didn’t feel like going to the grill. Toasted up some buns and voila!
And a bonus shot of it moments before I took a bite…
Here is what the kids meal was this night. I added some organic GF mac and cheese just in case the burgers didn’t land with the littles.
Good thing because I didn’t obey the first rule of cooking, taste as you go. I should have made a small sample patty to fry up and check spiciness for Lila but I didn’t because I want her to like spicy food so bad!! I wouldn’t say these are crazy spicy at all, but there is some heat. So hold back half of the peppers if you don’t like things with a little heat.
These burgers do not dissapoint. The flavor is awesome and strong enough to hold up to wild game but just delectable if you stick with turkey (which is how I originally had them with my friends Tiff and Andy. They are the masterminds behind this one). If you need to shakeup your dinner routine, give this a try and let me know what you think!
-Stay healthy and eat clean friends!
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- 1 cup dry stuffing
- 1/3 cup chicken broth
- .5 lb frozen spinach (thawed and drained)
- 1 lb ground venison
- 2 Tbs cilantro
- 1 1/2 chipolte peppers in adobo sauce (BAM)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1 egg
- Mix all ingredients in a large bowl until just combined.
- Form into about 5 burgers
- cook over medium heat until desired doneness.
- I almost always double this recipe so go for it!
- Save the rest of your can of chipotle peppers and use them in marinades and sauces! You can freeze it for next time as well.