Barbecue Grilled Venison Burgers Recipe

My mate Jay shot a deer and because he's a completely useless cook he brought a good chunk of it round for me to cook for him. He brought a couple of haunches, one of which we spit roasted and the other made for a superb smoked venison roast . He also brought a load of what I would call “off cuts” that we ground up for this recipe.

I don't normally put breadcrumbs in burgers but the redcurrant jelly can make the mix a little bit mushy so in this recipe I've added some breadcrumbs just to firm everything up and again hold the moisture in.

Remember that Venison is a lean meat and so can dry out very quickly when cooked. Another technique to stop this happening is to add a little pork fat, I didn't have any available at the time of developing this recipe but if you have some pork fat to hand, chop a small amount up finely and throw it into the mix.

There's enough here to make 4 decent burgers so if you want more, just multiply up the ingredients to suit your needs.

Ingredients:-

• 250g or ½lb ground venison
• 1 small onion, peeled and finely chopped
• 2 tablespoons red currant jelly
• 8 tablespoons breadcrumbs
• Salt and pepper

Method:-

Throw all the ingredients into a mixing bowl, roll up your sleeves and get your hands dirty! Give it a good mulch around so that everything is mixed.

TIP - When forming patties, make them as thin as possible because when heat is applied to the meat, it contracts and the burger takes on more of a spherical shape. If you keep the burgers thin and even thinner in the center then they will stay burger shaped when they are cooked.

See Also:-

Barbecue Hamburger Recipes
Pork And Apple BBQ Hamburger Recipe
Plank Cooked Hamburgers
Old English Grilled Venison Recipe

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