Description
A flavorful twist on the classic burger using lean ground venison, enhanced with balsamic and Worcestershire sauces for a juicy, satisfying meal.
Ingredients
- 1 lb. ground venison
- 2 tsp. balsamic vinegar
- 1/2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. freezing cold butter, grated
- Burger buns (brioche is best)
- Toppings: cheese (Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc.
Instructions
- Place the butter in the freezer.
- Prepare the ground venison by mixing it with balsamic vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Grate in the cold butter, mixing quickly to avoid melting it.
- Shape the mixture into four patties with a small divot in the center.
- Preheat your grill to medium-high.
- Cook the patties for 5-8 minutes per side, flipping only once.
- Aim for an internal temperature of 140-145°F for medium burgers.
- Let the burgers rest for 5-10 minutes before serving on toasted brioche buns with your desired toppings.
Notes
Experiment with toppings like different cheeses and fresh vegetables to enhance your burger experience.