By Fern Fisher
This is the easiest, fastest, most tasty and quick recipe for delicious venison burgers.
Everyone that visits our humble abode says they love it, so I’m sharing it with you all. Please let me know what you think.
1 lb ground venison
½ lb lean ground beef
2 eggs (beaten)
1 cup Italian seasoned bread crumbs, adjust with the addition of water to mix for proper burger forming/consistency
1/2 cup finely chopped Vidalia onion
1 tsp salt
½ tsp pepper
4 tablespoons finely chopped garlic
Red, yellow or green pepper – slice ¼ inch wide to place on top of burgers before cooking, as noted below
Combine all the ingredients as noted above except for the pepper slices. Add ½ – 1 cup water to make mix pliable and to allow the ingredients to exchange flavor. Hand form 1/2 to 3/4 inch thick burger patties and set aside.
Place the burgers individually in aluminum foil. Lightly coat the area with olive oil where the burger will be placed. Add a thin layer of Hellman’s mayonnaise to the top of each burger, as shown, then add 2 strips of your sliced sweet pepper.
Then close up the aluminum foil making it a bag-like compartment, making the foil almost airtight. Leave one end slight open and add 2 oz of water to the bag. Close the open end and place the foiled burgers on the outdoor grill or in a 325-degree oven for about 15 minutes to 20 minutes (when the meat reaches 165F minimum).
The foil keeps the moisture in and allows the meat to cook in its own juices. It’s a mini-pressure cooker and cooks very fast. The water inside does not escape and so this helps to keep it from burning and over-cooking.
This is easy and using your backyard grill, you can cook 30 burgers for a small army or visitors group all at once in this manner. Other options include adding a full slice of onion and a sliced mushroom before sealing the foil.
Once cooked, add a leaf of lettuce, a slice of tomato, a slice of cheese and your favorite condiments.