- serves 5
These venison burgers are topped with caramelized onions, sauteed mushrooms, crumbled blue cheese and other classic toppings of your choice.
1 whole egg
1 Tbsp lemon juice
1 Tbsp white vinegar
¼ cup Dijon mustard
1 tsp salt
½ tsp black pepper
4 ¼ cups canola oilSauteed Mushrooms
1 ½ Tbsp butter
8 medium white mushrooms, slicedCaramelized Onions
1 Tbsp canola oil
1 white or yellow onion, sliced into matchsticksBurgers
2 lb(s) ground venison
2 Tbsp Worcestershire sauce
2 ½ oz blue cheese
5 regular burger buns
Salt and pepper
1. In the bowl of a food processor, combine egg, lemon juice, vinegar, Dijon mustard, salt, and pepper; blend until smooth.
2. In a steady stream, add oil and blend until thick.
3. Transfer Dijon aioli to a sealable container and refrigerate until assembly.Sauteed Mushrooms
1. In a medium pan, heat butter over medium heat.
2. Once butter has melted, add mushrooms; stir and cook for about 6 minutes, until mushrooms are soft.
3. Set mushrooms aside to cool.Caramelized Onions
1. While the mushrooms cool, heat 1 tablespoon of oil in a large pan over low heat.
2. Add onions; stir and cook for about 25 minutes, until onions are soft and browned.Burgers
1. Preheat grill.
2. To make the patties, mix together ground venison, 2 tablespoons of the reserved Grainy Dijon Aioli, Worcestershire, a pinch of parsley, and a pinch each of salt and pepper.
3. Divide meat mixture into ten portions and roll each portion into a ball.
4. Flatten each ball into a 1-inch thick patty.
5. Divide the sautéed mushrooms between five of the burger patties. Crumble ½ ounce of blue cheese over the mushrooms.
6. Place the five remaining burger patties on top first burgers; pinch burgers together around the edges to seal.
7. Carefully press each double-stacked burger into a firm ball.
8. Flatten balls back down into 1-inch thick patties.
9. Grill burgers for about 4 minutes per side, until juices run clear.
10. To assemble the burgers, spread Grainy Dijon Aioli over the bottom half of the buns.
11. Top each bottom bun with arugula and a burger. Dress with lettuce, tomato, bacon, and reserved Caramelized Onions.
Special Equipment: Food processor, sealable container, grill
Grainy Dijon Aioli can be kept for up to a week if refrigerated.
Courtesy of Adam Turner of Buckstop