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22 responses to “Venison Burgers with Mushrooms”

  1. Jules

    Try a two-to-one ratio of ground elk to ground pork. It’s the best burger I’ve ever had. Sadly, I’m out of ground pork until I raise some more pigs, but it’s going to be on the menu again as soon as I do.

  2. Patricio Wise

    Looks super good Hank!

  3. Tina

    Burgers + mushrooms + Swiss cheese = nirvana. Add ground mushrooms and you could really push me right over the edge! Speaking of beer, when you come back east on your book tour, you should give Yeungling lager a try. It’s my personal favorite, pretty much unknown west of the Mississippi. Clean, crisp, full bodied with no bitterness. A lager and a burger is about as blissful as it gets!

  4. Zane

    I didn’t have any pork fat, so I just used bacon grease! Same thing, right?

  5. Mushrooms Canada

    Oh my goodness does that ever look good! I think that some fresh shiitakes would also be good with this burger… lots of flavour!
    – Brittany

  6. Zane

    well, after a good turn in the mixer the meat was more like an emulsified sausage. Still, they formed good patties and did well on the grill. They weren’t dry, but since a lot of the grease just dripped out of the burger, you didn’t get the most fat flavor out of them you could of. Better than nothing but next time I’ll add in some unrendered fat.

  7. Stephanie - Wasabimon

    Venison burgers? F##K yeah!!! That’s my kind of meat.

  8. Stephanie - Wasabimon

    (that’s what she said)

  9. Marshall

    Pickled onions (I believe the recipe is on this site) also go great on venison burgers. Looking forward to trying this recipe with the mushrooms.

  10. Jules

    Hank, that would be pretty fatty. I’m using ground pork from a rather lean pig that I raised myself, so it’s nowhere near as greasy as straight fat would be!

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  12. Rokstok

    I made venison burgers the other night, but first I took the meat and some thick sliced bacon and put it all through the grinder attachment on my mixer. Venison is pretty lean meat, and can be on the dry side. This made the venison about as fatty as beef, so the finished burgers were really juicy and delicious.

  13. Chris

    Hank,I fired up your burger recipe for the holiday. I ground the last of my venison along with fatback which brought it to 60/40. I also found your recipe for Angels on Horseback for appetizers. Put everything in the Traeger pellet grill. Everyone completely enjoyed your holiday burger suggestion.

  14. Matt

    My wife and I enjoyed this recipe. It’s almost too easy to make such a flavor filled burger.

  15. Sean

    I have made this 2 times but the second time i chopped up 4 slices of butchers bacon (half cooked) and mixed with 1 1/2 lbs venison and 1/2 lb ground beef. Added small crumbled blue cheese and mixed lightly. It made me want to push people away from the table and say there was none left. I know its a bunch of flavor but the bacon really brought the venison to the forefront. The beef was really just to hold the patties together while they grilled. I used broken pecan branches to lightly smoke for the 10 minutes over high heat that it took to just make my mouth water. Then served with some good cold Rolling Rock and roasted potatoes toasted with dill seasoning. Sorry i’m ranting but had to get the whole thing in here.

  16. Loretta Gartman

    Sounds good, I make vension cheese burgers with mushrooms, but the beer isn’t to my liking — I prefer Sam Adams Latitude 48 IPA, Double Dog IPA, Great Lakes Monster, Rouge Good Chit pilsner — anyway you get the idea I like hoppy American beers that have slightly higher alcohol content. But must say I love almost all your recipes I’ve tried.

  17. Kelly T

    Just had a similar Elk burger at Mt Charleston Lodge north of Vegas and it was awesome! I’m sure this receipe is just as good or better. I did not have the hipster beer (which was on the menu,because it is close to Vegas), but I did have a hipster bun, not the regular ‘ol bun.

  18. Carol Ann

    used to work in a place that served a mushroom swiss burger-topped with a curry mayo-you should try the curry mayo next time you make these……so good with mushroom/swiss

  19. Stephanie

    Making this recipe again today, with moose and trying a tip someone posted about using 10% beef trim instead of unrendered fat (pork or any). I am not opposed to using the unrendered fat, but the first time I bought some, it came in a chunk from the butcher (instead of ground) and it was very difficult and time consuming to incorporate, and because I had huge chunks of fat in the patty, it resulted in an overly greasy burger that still had delicious flavour.
    I think beef fat or trim is a good alternative to those who don’t eat pork or try to avoid it. I can’t wait for dinner.

  20. Stephanie

    I know I talk too much, but the beef trim did work wonders. Perfect grease to meat ratio.

    Hank: Is it okay if the burgers still run a little blood after they are cooked? I suppose I just need to eat them right away or make sure they reached the right temperature?


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