Venison, Mushroom And Blue Cheese Burger
- 1 1/2 pounds ground venison
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 medium onion finely diced
- 2 cups coarsely-chopped mushrooms
- 1/2 cup blue cheese crumbles
- 2 tablespoons breadcrumbs
- Salt to taste
- Freshly-ground black pepper to taste
- 4 burger buns
- 4 lettuce leaves
- 4 slices tomato
Melt butter in a medium skillet over medium heat. Add onion and garlic until onions are translucent. Stir in mushrooms and sauté until soft. Transfer to a medium bowl and allow to cool.
Add ground venison, blue cheese, breadcrumbs, salt and pepper and mix well with your hands to blend. Form into 4 large patties.
Grill, pan-fry or broil patties until browned. Add to bun with lettuce, tomato and your choice of other condiments.
This recipe yields 4 big burgers.
While most of us prefer to have our meat ground for us by a game processor shortly after harvest, you'll discover that freshly ground meat tastes better than previously ground and then frozen burger. You can also trim up hunks of meat, freeze it and then thaw and grind into burger before cooking.