Von & Sarah's Favorite Venison/Steak Burgers
by Sonny Ithipathachai on Friday, June 5, 2009 at 10:53am
Ingredients:
Good Kieser rolls with seseme seeds
2 lb. ground venison
2 lb. 80/20 hamburger meat
(Note: The above can be substituted with high quality steak run through a meat grinder. Yes, it doesn't makes sense to put top quality steak in a grinder, but then it does makes sense. I'll explain later.)
1 package Lipton Onion Soup mix
Bread crums
1/2 chopped onions
Olive Oil
Chopped Garlic (four cloves)
Toppings of your choice
"How To:" In a large mixing bowl, mix equal parts of fatty hamburger and ground venison. Add Lipton Onion soup mix, onions, garlic, and 4 tablespoons of olive oil. Add a little bit of bread crums as well. Mix well.
When making the hand patties, you can make them 1" to 1.5" thick. Since the meat is very lean, it will not flame up on the grill, and cook through better than fatty meat. DO NOT press hard when making the patties, but just enough to keep the patties together.
Get the coals "hot" on the BBQ. Spray some Pam non-stick on first. Cook the patties for about 4-5 minutes on each side and on an open coal bed. Do not use lid to cover the burgers!
This will make a huge "I can't get my mouth around this thing burger." Stack it high with fresh sliced garden tomatoes, sweet onions, pickles, A-1 sauce, and lettuce. Put a long tooth pick in the middle to keep everything together as you pick it up with both hands. Serve with fries, and maybe some corn of the cobb if it's in season. This is my kids all time favorite recipe and they always ask me to make it for them!
(Note: Taking the best cut steak and putting through the grinder for this recipe is awesome! The steak burger does not have to be cooked as long on the grill (2-3 minutes per side), and can be safely eaten while a little pink in the middle. Its a steak in every bit! Unbelievable!) "Enjoy and chew slowly."
Good Kieser rolls with seseme seeds
2 lb. ground venison
2 lb. 80/20 hamburger meat
(Note: The above can be substituted with high quality steak run through a meat grinder. Yes, it doesn't makes sense to put top quality steak in a grinder, but then it does makes sense. I'll explain later.)
1 package Lipton Onion Soup mix
Bread crums
1/2 chopped onions
Olive Oil
Chopped Garlic (four cloves)
Toppings of your choice
"How To:" In a large mixing bowl, mix equal parts of fatty hamburger and ground venison. Add Lipton Onion soup mix, onions, garlic, and 4 tablespoons of olive oil. Add a little bit of bread crums as well. Mix well.
When making the hand patties, you can make them 1" to 1.5" thick. Since the meat is very lean, it will not flame up on the grill, and cook through better than fatty meat. DO NOT press hard when making the patties, but just enough to keep the patties together.
Get the coals "hot" on the BBQ. Spray some Pam non-stick on first. Cook the patties for about 4-5 minutes on each side and on an open coal bed. Do not use lid to cover the burgers!
This will make a huge "I can't get my mouth around this thing burger." Stack it high with fresh sliced garden tomatoes, sweet onions, pickles, A-1 sauce, and lettuce. Put a long tooth pick in the middle to keep everything together as you pick it up with both hands. Serve with fries, and maybe some corn of the cobb if it's in season. This is my kids all time favorite recipe and they always ask me to make it for them!
(Note: Taking the best cut steak and putting through the grinder for this recipe is awesome! The steak burger does not have to be cooked as long on the grill (2-3 minutes per side), and can be safely eaten while a little pink in the middle. Its a steak in every bit! Unbelievable!) "Enjoy and chew slowly."
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