• 8servings
  • 26minutes
  • 190calories

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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs lean ground venison (preferably from a doe)

  2. 1/2 cup egg substitute

  3. 3 tablespoons non-fat powdered milk

  4. 3 tablespoons water

  5. 1/2 cup fresh breadcrumb

  6. 1/2 cup chopped onion

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon black pepper

  9. 1 teaspoon dry mustard

  10. 2 teaspoons Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. In bowl, mix dry ingredients.

  2. Add venison and mix well.

  3. Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.

  4. On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.

  5. They can be cooked immediately, but I prefer to freeze them first.

  6. Place them on a large cookie sheet and freeze them several hours.

  7. Remove from freezer and place waxed paper between each burger as you stack them.

  8. I stack them in 2 1-quart freezer zip-lock bags.

  9. Preheat cast iron skillet to very hot.

  10. Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.

  11. Do not overcook.

  12. Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.

  13. If cooking thawed burgers, cook about 2-3 minutes per side.


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