It might seem strange to find something as simple as a game burger recipe in a cookbook, but in my opinion, burgers deserve every sentence that’s ever been written about them. They are just that good.
In fact, I’ve probably eaten more pounds of wild game as burgers than any single other preparation. Back in college, when we lived off whitetails, I probably ate my weight in venison burgers every year.
For my general all-purpose ground meat, I go with a ratio of 90 percent lean game meat and 10 percent pork fatback. You can go fancy by putting all kinds of stuff in these burgers but I never do. I like them prepared in the classic style.
- 2 lbs. ground meat (90 percent lean game meat and 10 percent pork fat)
- Kosher salt
- Freshly ground black pepper
- Vegetable oil
- Sliced cheddar cheese (optional)
- Kaiser rolls toasted on the grill
- Lettuce leaves
- Tomato slices
Prepare your grill for direct heat.
Form the ground meat into six patties 3/4 to 1 inch thick. Season each patty on the outside with salt and pepper on both sides. Drizzle lightly with oil.
Set the patties on the grill and close the lid. Grill for 4 minutes on the first side; time it.
Don’t touch the burger once you set it on the grill, or it will fall apart. When you lift the lid, it will release easily. Flip the burger and cook on the second side about 3 minutes more for medium rare, 4-5 minutes for medium, or until it’s done to your liking. You can also use a meat thermometer: 120° for rare, 130° for medium, and 140° for well done.
Remove the patties from the grill and serve immediatelyIf making cheeseburgers, top the patties with cheese after you flip them. The cheese will melt while the bottom cooks.
Serve the patties on toasted kaiser rolls with lettuce and tomato; add mustard and ketchup if you like. And start telling stories about that deer you killed and butchered all by yourself…