Thursday, April 17, 2008

2 tablespoons olive oil
1 teaspoon minced garlic
1 small onion, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns

1. Heat olive oil in skillet then add garlic and onion. Cook and stir until softened, about 3 minutes. Allow to cool.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.



Jennifer said...

This sounds so yummy! My husband is a big hunter and we have a freezer full of venison (ground, steaks, roasts, etc.). I'm going to have to ty your recipe for our burgers next time.

Rebecca said...

Do you use ground venison for these burgers? We don't have a grinder. Do you have any tips on making ground venison with say a food processor? Is that possible?