Venison, Mushroom And Blue Cheese Burger Recipe - Cooking Index
Venison, Mushroom And Blue Cheese Burger Recipe - Cooking Index
Complaints are common regarding the lack of flavor from ground venison. The meat is very lean and can suffer miserably from overcooking. I often add some ground fatty meat to my ground venison to add flavor and moisture. In this instance, I have used a creamy cheese, onions and mushrooms for flavor.
Courses: Main Course, Sandwiches| 1 1/2 lbs | 681g / 24oz | Ground venison |
| 2 tablespoons | 30ml | Butter |
| 2 | Garlic cloves - minced | |
| 1 | Onion - finely diced (medium) | |
| 2 cups | 292g / 10oz | Coarsely-chopped mushrooms |
| 1/2 cup | 73g / 2.6oz | Blue cheese crumbles |
| 2 tablespoons | 30ml | Breadcrumbs |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Burger buns | |
| 4 | Lettuce leaves | |
| 4 | Tomato |
Melt butter in a medium skillet over medium heat. Add onion and garlic until onions are translucent. Stir in mushrooms and saute 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.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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