First Time for Everything

Interesting observation – until last evening I have never prepared and grilled a venison burger. Yup, that’s a fact. Sure, I know it sounds weird but those were the facts. A recent column in Wisconsin Outdoor News concerning grilled elk burgers got me thinking I should do something about this decades-long culinary shortcoming.  And they were pretty darn good. Jill described her burger as ‘very flavorful’ and we both agreed that it’s worth a repeat.

With the understanding there is plenty of room for improvisation here are the basic Instructions:

Venison Burgers

Ingredients

1 ½ pounds of ground venison

1 egg

Worcestershire Sauce

1 stick of butter (softened)

5 oz container of bleu cheese crumbles

1 T minced chives

French’s Crispy Fried Onions

Your personal choice of burger seasoning

Burger Buns

Directions

Combine the butter, blue cheese crumbles and chives in a bowl. Season with salt and fresh-cracked pepper to taste. After a thorough mixing turn it out on to a sheet of plastic wrap, fold-over and form into a log. The plastic wrap keeps your hands clean and facilitates the log-rolling. Return it to the fridge until ready to use. Tightly-wrapped in plastic wrap the compound butter freezes well. Simply slice–off the log as needed to top most any grilled meat.

Beat egg with a couple of dashes of Worcestershire Sauce, add to ground venison and mix by hand. If you’ve already added pork or beef to your initial grind consider the egg optional or bonus – it’s added moisture.

Using a ¾ cup measure – scoop and form four patties of equal size and place on a parchment paper-covered cookie sheet. Season accordingly – I like Penzey's English Prime Rib Rub or Conecuh Steak and Burger Seasoning. Return to fridge.

Light your grill and when it has reached temperature place your patties on the grill and cook for four minutes. Flip. Top each with a slice of the compound butter and cook for an additional two minutes. These are lean burgers so you’re looking for 130 –140 degrees on your digital thermometer. Remove to a platter and allow to briefly rest. The compound butter will melt into each patty infusing them with additional flavor and juiciness.

Grill your buns of choice, add burgers and top with french-fried onions.

Pro Tips – Make the compound butter a day or more in-advance. Using your finger make a divot in the middle of each burger patty. Doing so prevents any dreaded ‘burger bulge’ while cooking. Spray your burgers on both sides with olive oil or other cooking spray before grilling. The drier meat won’t stick to the hot grate.