Delicious venison burgers with that "just grilled" taste right from your stovetop. Actually they are better cooked in cast iron rather than on the grill. And no one will know they are made from venison! Until I made these burgers, I never liked pre-formed, frozen burgers that I made. Now, my husband and I prefer these to beef burgers, and they are much lower in fat. I keep a supply in the freezer for quick lunches.

Ingredients

8 serv.

lean ground venison (preferably from a doe)↗1 1⁄2 lbs
egg substitute1⁄2 cup
non-fat powdered milk↗3 tablespoons
water↗3 tablespoons
fresh breadcrumb↗1⁄2 cup
chopped onion1⁄2 cup
salt↗1⁄4 teaspoon
black pepper↗1⁄4 teaspoon
dry mustard1 teaspoon
Worcestershire sauce↗2 teaspoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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