Cast-Iron Venison Burger
Seasoned Juicy Venison Burgers with Spicy Fry Sauce
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ⅓ cup Fry Sauce
- 1 tsp Habanero Tabasco
- 1 lb. venison meat ((deer or elk meat))
- 2 Tbsp dried cherries ((soaked in wine))
- 2 Tbsp red wine
- 4 slices bacon ((or 1 tablespoon oil))
- 2 Tbsp minced onions
- 1 clove garlic
- ½ tsp dried rubbed sage
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 Tbsp bread crumbs
- 1 small egg
- 4 cheese slices
- 4 burger buns
Instructions
- 1
Whisk Fry Sauce and Tabasco until combined. Set aside until needed. You'll use some on the burger and the rest to dip fries into. If you're not serving fries with your burgers, make less sauce.
- 2
Microwave wine and cherries for 15 seconds to help the cherries soften. Set the cherries aside while you grind the elk or deer meat (if needed). Add cherries, wine, bacon, minced onions, garlic, and sage to a food processor. Pulse until you have a paste.
- 3
Add paste mixture to ground venison along with salt, pepper, paprika, bread crumbs, and egg. Mix with your hands until combined. Do not overwork the mixture.
- 4
Form the meat into 4 patties either free-hand or using a hamburger press.
- 5
Form a dent in the center of each patty and fry in a hot cast-iron skillet for 3 to 4 minutes per side, depending on how well you like your burger cooked. Top with a slice of your favorite cheese during the last minute of cooking. Grill buns in the same pan.
- 6
Serve the venison burger with sliced onions, tomatoes, pickles, lettuce, and spicy fry sauce.