I’m extremely critical of everything I cook in the kitchen, but this is likely to be the best venison burger I have ever made. It’s the kind of hamburger you expect to pay $ 20 or more in one-on-one bistro from farm to table, but better. While some of the ingredients here may seem unusual for a burger, I wanted to highlight what makes a venison burger so delicious, never trying to hide its earthy flavor. Things like cheddar, ketchup and mustard taste great on beef, but can mask what makes the beef unique.
Instead, this recipe calls for goat cheese and a slightly sweetened d’Anjou pear on the grill to balance the sweet aroma of the cheese. Depending on the time you are reading this, there are likely to be some counterfeit wild mushrooms in your area, probably not far from where you harvested your deer. Here in Kansas, we are approaching the bulb season as we have just finished the Morel season, and both may be worth choosing for the shiitakes I used here.
Makes two rations
- 12 ounces ground venison, formed into two 6-ounce tails
- Hive salt and freshly ground black pepper
- Spraying with cooking oil
- 4 ounces goat cheese
- 4 ounces mushrooms (I used shiitake here)
- 1 medium yellow onion, finely chopped and caramelized
- 1 tablespoon salted butter
- 1 d’Anjou pear, with seeds and slices
- 1/2 cup mayonnaise
- 4 cloves of fresh garlic, fried and mashed
- 1 tablespoon olive oil
- 1/8 teaspoon kosher salt
- Two briosh buns St. Pierre
Chop the medium yellow onion as thinly as possible (or use an approximate 1 to 2 mm wide slicer). Heat a medium skillet and add a thin layer of olive oil, followed by the sliced onions. Lightly dust with kosher salt and freshly ground black pepper. Once the onion slices are fried, reduce the heat of the fire and continue to stir until the onion slices are almost caramelized. Mix 1 tablespoon of salted butter. Wash the mushrooms and add to the pan with the onions. Continue to cook on low heat until the mushrooms are fully cooked, then lower the heat to very low.
To make garlic aioli, fry cloves of fresh garlic peeled in peanut, sunflower or vegetable oil at 375 degrees until browned. Remove and either finely chop or mash in a food processor or blender. In a small mixing bowl, add the mashed garlic to a 1/2 cup mayonnaise along with 1 tablespoon olive oil and 1/8 teaspoon kosher salt. Use a rubber spatula to mix them thoroughly together. Set the mixing bowl aside in the fridge until ready to serve.
Cut the pear in half and cut the seeds. Cut the pear into thin slices and fry quickly in a hot pan just to fry the slices. Set aside at room temperature until they are ready to cook burgers.
Forming the meatballs into the meatballs, lightly dust with salt and pepper and let stand at room temperature. After letting the meat rest for half an hour, preheat a pan or flat top to 500-550 degrees. Sprinkle both sides of the burger noodles with cooking oil. Cook the first side for exactly 2 minutes, then turn. Add a large amount of fried pear slices followed by a little goat cheese. Cook for another 2 minutes then remove and let the burger rest for 5 minutes.
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While the burger is resting, emphasize the bun under a broiler in the oven. Once the bun is ready, apply a layer of garlic aioli to the bottom of the bun. Once the hamburgers have rested, add them to the bottom bun and on top add a mixture of caramelized onions and mushrooms. Add bun on top and serve.