Gourmet Burgers

Looking for something special to throw on the grill at your Fourth of July cookout? Shawn Bailey from Game On! shares his recipes for gourmet venison, turkey and salmon burgers.

Hot and Sweet Venison Burger

Ingredients:

1 lb. ground venison ( makes 2 to 4 patties )
1 Jalapeño pepper seeded, deveined and finely diced (leave in for heat if you choose)
1 slice apple, peeled and finely diced
1/2 clove of garlic, finely diced
1 slice of pepper jack cheese
Salt and pepper to taste

Directions:

Mix Venison with all ingredients and make patties per required size and grill on med heat on non stick foil. Careful when flipping. Cook until medium and top off with Pepper jack cheese to melt. Place on toasted bun and add toppings. If flavor heat is desired, add slices of Jalapeño.
Open-Faced Black and Blue Venison Burger

Ingredients:

1 lb. ground venison ( make 2 or 3 patties)
1 slice of bacon diced into small pieces
2 sweet onion, cleaned and sliced
1 container crumbled blue cheese
1 garlic clover
Salt and pepper to taste

Directions:

1. Mix burger with salt, pepper, bacon and two tablespoons of blue cheese. Make desired size patties (I make them a little larger because it’s an open face – no top bun) Place on grill and cook until medium. Remove and cover and let rest for 5 minutes.

Before hand: On a covered frying pan, place the sliced onions on low and allow to caramelize (May take up to 30 minutes to bring the natural sugars out.) Then add garlic and remaining blue cheese until melted.
Greek Turkey Burger

Ingredients:

1 lb. ground wild turkey, mix white meat with dark meat
1 egg
1 cup crumbled Feta cheese
1 cup spinach
1/2 cup Panko breading

Tzatziki sauce:
1 medium peeled and shredded cucumber
1/2 pint Greek yogurt, drained
1/2 teaspoon of salt
1-2 cloves of garlic, mined
1 teaspoon of chopped dill
1 tablespoon olive oil

Directions:

Sauce: Place the yogurt in a bowl and add crushed garlic. Peel cucumber and slice in half to remove all seeds, Shred the cucumber in a grater or processor. Squeeze out any liquid, slightly salt, and let sit for 30 minutes, then squeeze again to get as much of the liquid out as possible so as to have a thicker sauce. Add the rest of the ingredients and let sit.

Mix spices and ingredients well first, then add turkey meat (makes two or three patties.) Place on grill on non-stick foil and cook until done to medium-well (Do not overcook). Remove from grill and cover, letting it rest for 5 minutes. Add sauce to toasted bun and top with red onion and spinach.
Salmon Burger

1 lb. ground salmon
1/4 cup diced celery
1 egg
1/4 cup Panko crumbs
1 tablespoon yellow mustard
1 table Worcestershire sauce

Wild leek cream cheese sauce:
1 cup diced leeks
4 oz. cream cheese
4 oz. sour cream
1 teaspoon garlic powder
Fresh chives, diced

Directions:

1. Mix all together and refrigerate, For best flavor, make night before, add the leeks last to assure mixture.

2. Mix all spices first, then add the salmon, Make burgers and grill on non-stick foil until medium, (do not overcook) remove and let rest. Add sauce on toasted roll and place burger on top with a red onion and greens.

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