Venison Burgers Recipe

Venison Burgers Recipe

• 1 lb. ground venison meat
• 1 tbsp. chopped parsley
• 2 green onions, chopped
• Salt and black pepper to taste
• 1 tbsp. olive oil
• 1 red onion, sliced thinly
• 1 big zucchini, sliced
• 2 tomatoes, sliced on the round
• 1/4 cup Mayonnaise
• 6 Portobello mushrooms, sliced
• 4 or 6 Burger buns

1. Mix the ground venison meat with the parsley and green onions, and season with salt and pepper
2. With your hands, gather the mix and form patties. Freeze for 20 minutes, covered in foil or plastic.
3. Heat olive oil in a large skillet and cook the tomatoes, zucchini, mushrooms and red onions, stirring with a wooden spoon, for about 5 minutes. Reserve warm
4. Take the patties out of the freezer. Heat your grill to medium-high, and place the burgers on the grill. Cook the burgers for about 3 to 5 minutes, then flip and continue cooking for another 3-5 minutes. For a well-done burger, cook until the internal temperature of the meat is 160F.
5. Mix the mayo with the parsley, then spread on the buns and place the venison burgers on top, topped with the warm vegetables.