Teriyaki Venison Burgers

Give this mouth-watering recipe a try to fire-up the grilling season.

2 lbs. of ground venison
1 T. onion powder or 1/4 c. sautéed diced onions or green onions
1 T. garlic powder or 3 T. sautéed chopped garlic
1 tsp. Kosher salt
1/2 tsp. ground ginger
1 tsp. ground black pepper
1 T. brown sugar
1/4 c. soy sauce
One egg
1 tsp. sesame oil (optional)

Method: Dice and sauté the onions and garlic (if using fresh), chill. Combine and mix all dry ingredients. Combine egg and soy sauce, mix thoroughly. Combine all ingredients into the meat and mix thoroughly. Press the meat and shape it into consistent-sized patties. Chill the patties in the refrigerator while you heat the grill. When the grill is hot, place the burgers on it. Using a metal spatula, rotate the patties to acquire the thatch marks. Turn the patties over once while cooking and cook until the inside of the meat is thoroughly cooked. Don’t press the burgers during cooking because this will release the juices from the meat.

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