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Grilled Venison Burgers Submitted By: Kelly
Date/Time : December-15-2005, 16:11:00

   

Ingredients:

1 1/3 lbs lean ground venison (preferably from a doe),
1/2 cup egg substitute,
3 tablespoons non-fat powdered milk,
3 tablespoons water,
1/2 cup fresh breadcrumbs,
1/2 cup chopped onions,
1/4 teaspoon salt,
1/4 teaspoon black pepper,
1 teaspoon dry mustard,
2 teaspoons Worcestershire sauce.

Directions:

In bowl, mix dry ingredients. Add venison and mix well. Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable. Form patties using BurgerMate. They can be cooked immediately, but I prefer to freeze them first. Place them on a large cookie sheet and freeze them several hours. Remove from freezer and place waxed paper between each burger as you stack them. I stack them in 2 1-quart freezer zip-lock bags. Preheat cast iron skillet to very hot. Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well. Do not overcook. Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun. If cooking thawed burgers, cook about 2-3 minutes per side.

 
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