Venison Burger

• 1 lb. ground venison 
• 2 tsp. balsamic vinegar 
• 1/2 tsp. Worcestershire sauce 
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. salt
• 1/2 tsp. pepper 
• 2 Tbsp. freezing cold butter, grated*
• Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. 

1. Before beginning, place a stick of butter in the freezer. 
2. If you’re cooking your venison burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. 
3. Mix together the venison, balsamic, Worcestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. 
4. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts. 
5. Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. 
6. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.
7. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 
8. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!

Buy our Venison Mince Meat