I made these venison burgers tonight for my weekly locally sourced meal for the Dark Days Challenge I’m doing via my sister site Backyard Grocery, which is about eating locally grown food. I generally don’t post my recipes on both sites, but this one is too good not to plaster it everywhere. Everything I used tonight is local—the veggies, eggs, and cheese are all grown locally. The bread came from a small, local baker (although I doubt the ingredients in the bread are local). We’re big fans of jalapeno-cheddar bread in this house. I usually buy it at the grocery store, so I think it’s probably easy to find. If you can’t find it, any nice artisan bread would be nice with this recipe.
The arugula on these venison burgers adds a nice bitter balance to the sweetness of the onions in the meat. And the smoked cheddar has a rich flavor that is lovely with the grilled bread. I’m so happy I have leftovers so I can eat this again!
: Venison Burgers on Grilled Jalapeno-Cheddar Bread
- 1 lb ground venison
- Â½ cup red onion, chopped finely
- 1 egg
- salt and pepper to taste
- Smoked Cheddar Cheese
- Jalapeno & Cheese bread
- Preheat the grill.
- In a mixing bowl, combine the ground venison, onion, egg, salt and pepper. Mix well.
- Form into four patties.
- Carefully put on the grill. These are likely to be very soft and may want to break apart on the grill. I put the patty on a spatula and gently slide it off onto the grill. By the time the patty is cooked on the first side (about 5 minutes), it will be firm enough to flip without breaking.
- While the burgers are cooking, slice the smoked Cheddar and set aside.
- Slice the bread and butter both sides.
- At the grill, flip the burgers. Layer cheese on each burger.
- Place the bread on the grill and grill for about a minute. Flip the bread and grill the other side for about one minute.
- Remove everything from the grill.
- Place one burger on a piece of bread and top with arugula.
Preparation time: 5 minute(s)
Cooking time: 8 minute(s)
Diet tags: High protein
Number of servings (yield): 4
Copyright Â© Susan Rose.
Microformatting by hRecipe.