Burger will always be everybody’s favorite. Aside from the fact that they are delicious and tasty, burgers are undeniably satisfying.
Burgers are usually made using beef. Using 100% grass-fed beef taste better and are in fact healthier to eat than those beef that were not. There are better alternatives to beef in making burgers. And we wanted to give you a unique and satisfying taste that your beef burgers won’t be able to give.
Venison burgers are a superb alternative to beef in making burgers. The venison meat itself has a gamey flavor that balances well with caramelized onions, parsley and egg. Venison meat don’t have enough fat content , and you will be needing additional fats to perfectly cook the venison burgers. By adding bacon fat or any paleo cooking fat, the venison will be cooked just the way you want it.
These tasty, juicy burgers make a change from normal beef patties It doesn’t get much more paleo than fresh game. Combine this tasty venison with a traditional burger and you’ve got nutrition and yumminess that would make your ancestors proud.
Paleo Venison Burgers
- 1 lb Ground venison meat
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1/2 c Parsley (fresh chopped)
- Sea salt and pepper (to taste)
- 1 c Sliced onions
- 1 tbsp Balsamic vinegar
- 1 tbsp Bacon fat (or other cooking fat)
- 1 Egg (optional)
In a large mixing bowl, combine ground venison with garlic powder, onion powder, salt, pepper, and chopped parsley.
Use your hands to combine everything together and form the mixture into 4-5 patties. Please note that game meat is much less fatty than other meats, so it won’t stick quite the same as other meat does. If you’re worried that the patties won’t stay firm while cooking, feel free to add one whisked egg to the mix before forming into patties.
Once patties are ready, set them aside and bring a large pan to high heat and melt your cooking fat. As mentioned, these suckers are quite lean, so don’t skimp on the cooking fat. Bacon grease adds a really nice flavor to these burgers, in my opinion.
Once the pan is nice and hot, add the burgers, cover them, and cook them for about 3-4 minutes on each side.
Once the first side is cooked and you’re ready to flip, add the sliced onions to the pan to cook alongside the burgers.
Watch closely and stir the onions as necessary, so that they don’t get burned. We’re aiming for them to be caramelized.
Once everything is cooked through, remove the burgers from the pan and turn off the heat. Add 1 tbsp of balsamic vinegar to the onions left in the pan and deglaze the pan and drippings with the vinegar. Combine well with the onions.
Spoon caramelized onions and “gravy” over the top of the burgers and serve hot with fresh steamed veggies like asparagus!
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