Ingredients with Measurements:
- 1 pound ground venison
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 hamburger buns
Special equipment needed:
- Large skillet
- Mixing bowl
- Grill or grill pan
Step-by-step instructions:
1. In a mixing bowl, combine the ground venison, breadcrumbs, milk, Parmesan cheese, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Divide the mixture into four equal portions and shape each into a patty.
3. Heat a grill or grill pan over medium-high heat. Place the patties on the grill and cook for 4-5 minutes per side, or until cooked to your desired level of doneness.
4. While the burgers are cooking, heat a large skillet over medium heat. Add the butter and olive oil, and once the butter has melted, add the sliced onions. Cook the onions for 10-15 minutes, stirring occasionally, until they are caramelized and golden brown.
5. Toast the hamburger buns on the grill or in a toaster.
6. To assemble the burgers, place a patty on the bottom half of each bun, top with a spoonful of caramelized onions, and cover with the top half of the bun.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Skillet: medium heat
Serving size:
- 4 burgers
Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 35g
Substitutions for ingredients:
- Ground beef or bison can be used instead of venison.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of cheese can be used instead of Parmesan cheese.
- Red or yellow onions can be used instead of white onions.
Variations:
- Add a slice of cheese to each burger during the last minute of cooking.
- Top the burgers with bacon, avocado, or a fried egg.
- Use different types of buns, such as pretzel buns or brioche buns.
Tips and tricks:
- Make sure not to overwork the meat mixture when forming the patties, as this can result in tough burgers.
- Let the burgers rest for a few minutes after cooking to allow the juices to redistribute.
- Use a meat thermometer to ensure that the burgers are cooked to a safe temperature of 160°F.
Storage instructions:
- Leftover burgers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the burgers, place them in a skillet over medium heat and cook for 2-3 minutes per side, or until heated through.
Presentation ideas:
- Serve the burgers on a platter with a side of fries or a salad.
- Garnish the burgers with fresh herbs, such as parsley or cilantro.
Pairings:
- Beer, such as an IPA or a brown ale, pairs well with venison burgers.
- Red wine, such as a Cabernet Sauvignon or a Pinot Noir, also pairs well with this dish.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the burgers are sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the onions are burning or cooking too quickly, reduce the heat and add a splash of water to the skillet.
Food safety advice:
- Always cook ground meat to a safe temperature of 160°F to prevent foodborne illness.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Venison has been a popular meat for centuries, particularly in Europe and North America.
- Caramelized onions have been a staple in French cuisine for centuries, and are now commonly used in many other types of cuisine.
Flavor profiles:
- The venison burgers are savory and slightly gamey, with a hint of Worcestershire sauce and garlic.
- The caramelized onions are sweet and rich, with a deep, caramelized flavor.
Serving suggestions:
- Serve the burgers with a side of fries or a salad, and a cold beer or glass of red wine.
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