Juicy venison burgers in a skillet. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night. A popular dish to make with ground deer meat, but they often end up dry, tough and gamey. It is especially important when making burgers from lean ground meat like venison.
The venison patties are first cooked in a pan. A cast-iron pan is the best for this recipe. You can use either a cast-iron grill pan or a regular cast iron pan to brown the burgers. You can cook Juicy venison burgers in a skillet using 7 ingredients and 2 steps. Here is how you cook that.
Ingredients of Juicy venison burgers in a skillet
- Prepare 2 pounds of ground venison.
- You need 3 of egg yolks.
- Prepare 3 tablespoon of left over bacon grease (i said they are juicy not healthy).
- Prepare splash of soy sauce.
- Prepare of seasoning salt.
- Prepare of pepper.
- You need of garlic.
You'll want to use canola oil to sear the burgers, or another oil that tolerates high heat. Combine minced venison and beef in a bowl. Heat a large frying pan over medium heat. Place the burgers in the heated frying pan and sprinkle each burger with salt, black pepper, a dash of stout and a dash of Worcestershire sauce.
Juicy venison burgers in a skillet instructions
- Mix bacon grease and rest of spices and egg yolks in the meat and make into patties about 1/2 inch thick.
- Fry in skillet the one I used is pictured. 6 minutes on each side. If using the same pan I do add some oil in it to fry with because of how lean the meat is. A regular cast iron skillet you wouldn't need the extra oil probably. I DO NOT recommend using a non stick pan for this as they will not brown the meat and will dry them out faster.
See great recipes for Juicy venison burgers in a skillet too! Five minutes per side is enough to brown the burgers nicely on each side and to fully cook the inside of the burger. The pan looked too good with all the brown bits and bacon grease/butter so I added a bit of olive oil and seared the burgers that way. Place the burger patties in the hot pan, leaving a little space between each one. The burgers should sizzle on contact — if they don't, nudge the heat up a little.