Juicy Venison Burger
Friends frequently ask me how I make venison burgers juicy. Ground venison is dry and when I grind it myself (using my Kitchenaid) I don't add any fat to it. I add ingredients when I actually use it. My favorite thing to do is to use my food processor and finely chop about 4 pieces of raw bacon for each pound of ground venison. Mix it with the ground meat and use your favorite seasonings. The bacon fat will add moisture and flavor.
I tried a new recipe this weekend, though. I added 2 Tablespoons of mayonnaise, 1 Tablespoon of orange Teriyaki sauce, an egg, 1/4 cup of finely chopped raw onion ... and a slice of bread finely chopped (I put it in the processor with the onion). Don't worry that this is going to taste more like meatloaf than a burger ... it doesn't. It reminded me of the old-fashioned Maid Rite loose meat burgers that were popular when I was kid! The juices oozed from the sandwich and the bun got a little soggy on bottom! Lick your fingers good!
I'll be posting this with a couple parties listed on my sidebar, so make sure you click through. Right now my home page is filled with venison recipes, so browse around before you move on!