Savory Cast Iron Venison Burgers
Experience the rich, robust flavor of venison in these Savory Cast Iron Venison Burgers. Perfectly crafted to be tender and juicy, these burgers are infused with a blend of spices and herbs that elevate their natural taste. Unlike traditional beef burgers, these venison patties are lower in fat and calories, making them a healthy alternative without sacrificing flavor. Easily prepared on your stovetop, they deliver that irresistible 'grilled' effect when cooked in a cast iron skillet. You'll be amazed at how delicious and satisfying they are—so much that you might not even guess they're made from venison! Ideal for quick lunches or casual gatherings, have these on hand in your freezer for a hassle-free meal anytime.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
lean ground venison
1 1/2 lbs (preferably from a doe, ground)
egg substitute
1/2 cup (liquid form)
non-fat powdered milk
3 tablespoons (dry)
water
3 tablespoons (liquid)
fresh breadcrumbs
1/2 cup (made from crusty bread)
chopped onion
1/2 cup (fresh, finely chopped)
salt
1/4 teaspoon (to taste)
black pepper
1/4 teaspoon (freshly ground, to taste)
dry mustard
1 teaspoon (powdered)
Worcestershire sauce
2 teaspoons (liquid)
Instructions
1
In a large mixing bowl, combine the non-fat powdered milk, breadcrumbs, salt, black pepper, and dry mustard. Mix thoroughly.
2
Add the lean ground venison to the bowl, using your hands or a fork to ensure it’s evenly incorporated with the dry ingredients.
3
In a separate bowl, mix the egg substitute, water, and Worcestershire sauce. Slowly pour this mixture into the venison mixture, stirring with a fork until the breadcrumbs are just barely noticeable.
4
On a sheet of plastic wrap, divide the mixture evenly to form 8 patties, each weighing about 4 ounces. Shape them into round, flat patties similar to fast-food burgers for even cooking.
5
For the best flavor, place the formed patties on a baking sheet and freeze them for several hours. Once frozen, separate each burger with waxed paper and store them stacked in 1-quart freezer zip-lock bags.
6
When ready to cook, preheat your cast iron skillet on high heat until very hot.
7
For cooking from frozen, add the patties to the skillet without overcrowding. Cook for approximately 3-4 minutes, or until the first side is slightly charred.
8
Flip the burgers and cook the second side for another 3-4 minutes until they are medium-well and slightly charred. Avoid overcooking to maintain juiciness.
9
Once cooked, turn off the burner and leave the burgers in the pan while you prepare your hamburger buns and condiments.
10
If you prefer to cook thawed burgers, reduce cooking time to about 2-3 minutes per side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Cast Iron Venison Burgers?
They are rich, robustly flavored burgers made from lean ground venison that are tender, juicy, and lower in fat and calories than traditional beef burgers.
How many servings does this recipe provide?
This recipe provides 8 servings.
What is the main protein source used?
The main protein is 1 1/2 lbs of lean ground venison, preferably from a doe.
Is venison healthier than beef?
Yes, these venison patties are lower in fat and calories compared to traditional beef burgers.
How much egg substitute is required?
The recipe calls for 1/2 cup of liquid egg substitute.
What role does powdered milk play in the recipe?
3 tablespoons of dry non-fat powdered milk are mixed with other dry ingredients to help with the texture and binding.
What kind of breadcrumbs should I use?
Use 1/2 cup of fresh breadcrumbs made from crusty bread.
Are onions used in this recipe?
Yes, the recipe uses 1/2 cup of fresh, finely chopped onion.
What seasonings are added to the meat?
The meat is seasoned with salt, freshly ground black pepper, and 1 teaspoon of dry mustard powder.
How much Worcestershire sauce is needed?
2 teaspoons of liquid Worcestershire sauce are required.
How should I begin the preparation?
Start by combining the non-fat powdered milk, breadcrumbs, salt, black pepper, and dry mustard in a large mixing bowl.
When do I add the venison to the mixture?
Add the lean ground venison to the bowl after mixing the dry ingredients, using your hands or a fork to incorporate them.
How do I mix the wet ingredients?
In a separate bowl, mix the egg substitute, water, and Worcestershire sauce before pouring it slowly into the venison mixture.
What is the target weight for each burger patty?
Each patty should weigh approximately 4 ounces.
How should the patties be shaped?
Shape them into round, flat patties similar to fast-food burgers to ensure even cooking.
Why should the burgers be frozen before cooking?
Freezing them for several hours on a baking sheet helps lock in the best flavor.
How do I store the burgers in the freezer?
Once frozen, separate each burger with waxed paper and store them stacked in 1-quart freezer zip-lock bags.
What type of skillet is best for cooking these?
A cast iron skillet is recommended to achieve an irresistible grilled effect.
At what heat should the skillet be preheated?
Preheat the cast iron skillet on high heat until it is very hot.
How long do I cook frozen venison burgers?
Cook frozen patties for approximately 3-4 minutes per side until slightly charred.
What is the cooking time for thawed burgers?
If the burgers are thawed, reduce the cooking time to about 2-3 minutes per side.
What level of doneness is recommended?
The burgers should be cooked to medium-well to maintain juiciness without overcooking.
How do I know when the first side is done?
The first side is ready to flip when it is slightly charred, usually after 3-4 minutes.
What should I do after the burgers are finished cooking?
Turn off the burner and leave the burgers in the pan while you prepare your buns and condiments.
Can I use these for quick lunches?
Yes, they are ideal for quick lunches or casual gatherings and can be kept in the freezer for hassle-free meals.
What tags are associated with this recipe?
Tags include venison, burgers, cast iron, healthy lunch, easy recipe, low fat, barbecue flavor, and snack.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that can be prepared on a stovetop.
Does this recipe include sugar?
No, the recipe does not list sugar as an ingredient.
How much water is added to the mixture?
3 tablespoons of liquid water are mixed with the egg substitute and Worcestershire sauce.
What makes these burgers taste like they were grilled?
Cooking them in a very hot cast iron skillet creates a charred exterior that mimics a grilled effect.