Does the trick and is light and refreshing!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 burgers |
Ingredients
- 1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
- ¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
- 2 tablespoons unsalted butter
- 1 ½ cups diced onion
- 1 cup diced button mushrooms
- 1 pinch salt
- ½ cup plain Greek yogurt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- ½ cup mayonnaise
- 2 tablespoons steak sauce
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons lime juice
- 6 teaspoons softened butter, or as needed
- 6 hamburger buns, split
- ¼ teaspoon salt, or to taste
- 6 (1/4 inch thick) slices tomato
- 12 slices pepper Jack cheese
Instructions
- Make the burgers: Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
- Melt butter in a skillet over medium-low heat. Add onion, mushrooms, and salt; cook and stir until onion is soft and translucent, 5 to 10 minutes. Remove from the heat and cool, about 5 minutes.
- Add onion mixture to ground meat. Add yogurt, Worcestershire sauce, and pepper and mix until just combined. Form mixture into six patties and arrange on a large plate. Cover and refrigerate for at least 1 hour.
- Meanwhile, make the sauce: Mix mayonnaise, steak sauce, Worcestershire sauce, and lime juice together in a bowl until smooth. Cover and refrigerate until serving time.
- Preheat the oven to 225 degrees F (110 degrees C).
- Spread 1/2 teaspoon butter onto the inside of each split bun. Remove burgers from the refrigerator and season both sides with salt.
- Heat a skillet over low heat; cook buns, buttered-sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
- At the same time, heat a large, nonstick skillet over medium heat. Add burgers and cook until the desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Top each burger with a tomato slice and 2 slices pepper Jack cheese. Remove skillet from the heat and cover until cheese is slightly melted, about 5 minutes.
- Spread 1 to 2 tablespoons sauce onto the inside of each bun bottom. Top with burgers and bun tops.
Nutrition Facts
| Calories | 780 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 3 g |
| Protein | 45 g |
| Saturated Fat | 21 g |
| Sodium | 919 mg |
| Sugars | 4 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Im definetly going to make this again. I did not change anything. I recomended this to all of my freinds and family.
I made this last week for my family. I pretty much followed the recipe .. but did make these changes: used 1 lb of gr. venison and 1 lb gr. wild boar, as that is what the butcher stocks in packaged, 1 lb portions. I used 1 lb sliced mushrooms and sauteed them with the onions and kept it out of the meat mixture – using it to top the burgers. Did not do the butter-thing to the buns, just toasted them in the toaster. This made enough patties for 3 dinner meals for us. My family thoroughly enjoyed these burgers! This is definitely being added to our monthly dinner rotation!
Yummy burger, The yogurt does make it a little softer so take care and get a good crust on one side before you flip it. The sauce is nice and paired well with the dish.. I am a city girl who doesnt have access to fresh meat or a grinder so I used store bought ground pork and ground venison…