To say that this is the exact recipe that I follow for making venison burgers would be nothing short of an egregious lie. Burgers, venison burgers included, are something that I usually make on the fly, completely improvised. But to be honest, they turn out great every time, so you can’t judge me too much ;)
However, even though I usually wing it, I do have an idea of approximately how much of each ingredient I use. So the following recipe is a representation of that. As far as bread crumbs and egg go, use your feel. If the meat seems too dry, add an egg. If it seems to wet, add some more crumbs :) And above all else, never doubt yourself!
Yield: 8 burgers
- 2 lb. ground venison
- ½ cup garlic bread crumbs (plain will work too)
- 2 eggs
- ½ cup chopped celery
- ¼ cup chopped bell pepper
- ⅓ cup fresh parsley, chopped fine
- 1 tsp. garlic powder
- 1 tsp. sea salt
- ½ tsp. cumin
- ½ tsp. black pepper
In a medium mixing bowl, combine all ingredients until you have an evenly distributed mixture and the meat holds a patty shape nicely in the palm of your hand.
Heat a skillet over medium heat and add 2 tbsp. coconut oil. Once oil is hot, place patties in skillet, cooking 2 or 3 at a time. Cook on one side for approximately 4 minutes. Flip patty and cook an additional 3 to 4 minutes. Serve hot on buns or whole grain bread with fresh lettuce, onion, and tomato :)