BURGERS BY ME RECIPES

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GROUND VENISON BURGERS RECIPE: HOW TO MAKE IT



Ground Venison Burgers Recipe: How to Make It image

Even folks who aren't fans of ground venison recipes will enjoy these zippy burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super venison burger recipe. —Jerry Honeyager, North Prairie, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 13

1/3 cup mayonnaise
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/2 teaspoon grated lime zest
1/3 cup chopped green onions
3 tablespoons plain yogurt
2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground venison
8 hamburger buns, split
8 slices pepper jack cheese
Tomato slices, optional

Steps:

  • In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.

Nutrition Facts : Calories 442 calories, FatContent 22g fat (8g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 685mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 37g protein.

BUFFALO CHICKEN BURGERS RECIPE | REE DRUMMOND | FOOD NETWORK



Buffalo Chicken Burgers Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 16 minutes

Cook Time 16 minutes

Yield 2 burgers

Number Of Ingredients 13

11 tablespoons salted butter
1 1/2 pounds ground chicken 
9 tablespoons hot sauce, such as Frank's
1/2 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
1 tablespoon vegetable oil 
2 onion rolls, halved
3 stalks celery, 1 thinly sliced, 2 cut into sticks, plus a few leaves
1/2 cup mayonnaise
1/2 cup sour cream 
1/4 cup blue cheese crumbles, plus more for serving
Splash white vinegar, plus more if needed
Kosher salt and freshly ground black pepper

Steps:

  • For the burgers: Melt 9 tablespoons of the butter in a pan, then pour it into a measuring cup.
  • Put the ground chicken in a bowl and add 1 tablespoon of the melted butter, 1 tablespoon of the hot sauce and the salt and pepper. Mix and form into 2 patties.
  • Set a nonstick pan over medium-low heat and add the oil to the pan. Add the patties to the pan, turn the heat up to medium and cook until they are browned on the first side, about 4 minutes.
  • Meanwhile, mix the remaining 8 tablespoons hot sauce into the remaining butter in the measuring cup.
  • Flip the patties and put a couple tablespoons of the butter and hot sauce mixture on each. Cook another 4 minutes.
  • For the blue cheese dressing: Meanwhile, mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed.
  • Add the remaining 2 tablespoons butter to a skillet and heat over medium-low heat until the butter is melted and the skillet is hot. Add the onion rolls cut-side down and toast until golden, about 2 minutes.
  • Flip the patties again, put another couple tablespoons of the butter and hot sauce mixture on each patty and cook until the patties are cooked through, about 2 more minutes.
  • Spread a little of the butter and hot sauce mixture on the top and bottom buns. Top each bottom bun with a patty, then some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and the top buns. Serve with more blue cheese dressing and the celery sticks.

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