Venison Burgers with Mustard-Beer Glaze
I thought about holding out until deer hunting season for this one, but I had a bag of ground venison in my freezer calling my name. Venison is so diverse, but sometimes making it into a simple burger really hits the spot—spice it up with a snappy glaze, and your taste buds will thank you.
Ingredients
2.5 lbs ground venison
1 large egg
1/4 cup bread crumbs
Onion powder
1 tsp red wine vinegar
1-1/2 tbsp. Worcestershire
1 tbsp white wine jalapeno mustard
Note: Spicy brown mustard would also work
2 cloves garlic, minced
2 tsp lime juice
3 tbsp beer
Salt and pepper, to taste
5 ciabatta buns
10 tomato slices
5 slices of pepper jack cheese
Instructions
In a large bowl, combine the ground venison, egg, and bread crumbs, using your hands to “smoosh” it all together. Form (5) 1/2 lb patties. Generously season the patties with Jack Daniels Steak Seasoning, onion powder, and salt. Let rest for 10 minutes before grilling.
In a small bowl, whisk together the red wine vinegar, worcestershire, white wine jalapeno mustard, garlic, lime juice, beer, and pepper.
Douse patties with half of the mustard-beer glaze, then grill on medium-high heat for about 3 minutes per side, drizzling more of the glaze on throughout. I recommend cooking these to medium/medium rare as to not dry out the meat since venison does not have a high fat content.
Lightly toast the ciabatta buns, then assemble your burgers and top with tomato slices, cheese, and more white wine jalapeno mustard.
Venison Burgers with Mustard-Beer Glaze
Ingredients:
- 2.5 lbs ground venison
- 1 large egg
- 1/4 cup bread crumbs
- Jack Daniels Steak Seasoning
- Onion powder
- 1 tsp red wine vinegar
- 1-1/2 tbsp. Worcestershire
- 1 tbsp white wine jalapeno mustard
- Note: Spicy brown mustard would also work
- 2 cloves garlic, minced
- 2 tsp lime juice
- 3 tbsp beer
- Salt and pepper, to taste
- 5 ciabatta buns
- 10 tomato slices
- 5 slices of pepper jack cheese
Instructions:
- In a large bowl, combine the ground venison, egg, and bread crumbs, using your hands to “smoosh” it all together. Form (5) 1/2 lb patties. Generously season the patties with Jack Daniels Steak Seasoning, onion powder, and salt. Let rest for 10 minutes before grilling.
- In a small bowl, whisk together the red wine vinegar, worcestershire, white wine jalapeno mustard, garlic, lime juice, beer, and pepper.
- Douse patties with half of the mustard-beer glaze, then grill on medium-high heat for about 3 minutes per side, drizzling more of the glaze on throughout. I recommend cooking these to medium/medium rare as to not dry out the meat since venison does not have a high fat content.
- Lightly toast the ciabatta buns, then assemble your burgers and top with tomato slices, cheese, and more white wine jalapeno mustard.
