Venison Sweet Onion Bourbon Burger

Jeremiah Doughty, From Field to Plate

Whether you're looking to make a venison burger or any other kind of ground wild game burger, this one ought to be bookmarked so you can make it again and again. There are those who say that no one knows how to make a good venison burger, but if you know, you know. With just a little extra time, you can turn a regular wild game burger into an INCREDIBLE wild game burger with this recipe.

Best Wild Game Burger — Sweet Onion Bourbon Burger

BBQ Sauce: (or your favorite packaged BBQ sauce)

• 1 cup brown sugar
• 1 cup all-natural ketchup
• 1/2 cup water
• 1/2 cup fresh brewed coffee (or more water)
• 1/2 cup bourbon
• 1/4 cup apple cider vinegar
• 1/3 cup molasses
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1 teaspoon red chili flakes (optional)

Patties:

To add fat or not add fat to ground venison is the question. Many say it is a sin to add fat to venison and others won’t make ground venison without it. There is no absolute, but most enjoy a mixture of 75 percent venison to 25 percent pork fat. Beef fat is fine, but pork fat is hard to beat.

• 2 pounds ground meat
• 2 tablespoons garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/4 cup sweet onion, minced
• 1/2 tablespoon cracked pepper
• 2 teaspoons paprika
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Bourbon Grilled Onions:

• 1 sweet onion, sliced thin
• 1/4 cup bourbon
• 1 teaspoon cracked pepper
• 1 tablespoon oil

Fixings:

• Lettuce
• Tomatoes
• Onions
• Cheese
• Mayo

Directions:

Patties:

1. In a large glass bowl, mix game meat along with all other ingredients. 
2. Take a baseball-size handful of meat mixture and roll into a ball. On a piece of parchment paper, toss the ball down, press down on the ball and with the other hand, follow along the sides to form a perfect patty. Continue this until all patties have been formed. Place all patties in the fridge for 30 minutes before cooking. This is key.
3. Preheat the grill to high heat.
4. Place the burger patties on the grill and don’t touch! Once they’ve cooked for five minutes, flip once. ONCE! Total cook time will vary depending on how well done you want your burger.

Onions and Sauce:

1. While burgers are cooking, work on your sauce and onions. Start out with a cast iron skillet on medium high heat. Add your oil and onions and start to break down. After one minute, add your bourbon and ignite the alcohol. Sprinkle with pepper and cook until onions are soft and caramelized.
2. In a saucepan, bring bourbon to a boil. Reduce heat and simmer for 10 minutes. This will burn off the alcohol and leave the flavor (You can also just light it on fire for 30 seconds).
3. Add remaining ingredients, whisk together and bring back to boil.
4. Reduce heat and simmer, stirring frequently so it does not burn.
5. Once the sauce has reduced and is your desired thickness, remove from heat.

Build your burger with bottom bun, mayo, lettuce, tomatoes, patty, BBQ sauce and onions. Don't be afraid to flip the bun and use the top for the bottom and bottom for the top. Flipping the bun can keep the bun from disintegrating with a fully loaded burger. 

Now You Know

This recipe is one that quickly becomes the family favorite. It may take a little more time to prepare, but most good recipes do. It’s also a great recipe to pull out when cooking for friends who are skeptical of anything with venison in it. It’s always fun to surprise them after they have eaten a couple of burgers and inform them the burger they enjoyed is indeed venison. When they ask for the recipe, just tell them if you know, you know.