It can feel intimidating to use an unfamiliar meat such as venison, but with this recipe you will become a convert! These savory burgers with hefty toppings will fill you up and leave you feeling satisfied.
1⁄2 teaspoonNatural Grocers Brand Bulk Real Salt, or to taste
1⁄2 teaspoonNatural Grocers Brand Bulk Organic Ground Black Pepper, or to taste
1(8-ounce) package organic mushrooms, sliced
Primal Kitchen Garlic Aioli Mayo
4hamburger buns or 4 large organic lettuce leaves
Place a heavy-bottomed skillet (such as cast iron) over medium heat. Place another large skillet with 2 tablespoons butter over medium heat.
Place the bacon in the warming heavy-bottomed skillet and cook, turning frequently, until it reaches desired crispness, between 7 and 10 minutes.
Once the butter in the large skillet has melted, add the sliced onion and sauté, stirring regularly, for about 15 minutes.
Combine the venison, parsley, and seasonings in a medium mixing bowl. Form into four equal patties ¼ to ½-inch thick.
Once the bacon is done, remove to a paper towel-lined plate, and drain all but about 2 tablespoons of bacon fat from the skillet. Add the burger patties to the skillet, reducing heat if the bacon fat starts to smoke. Cook patties for about 4 minutes per side, or until desired level of doneness.
After the onions have cooked for about 15 minutes, add the sliced mushrooms and continue to sauté until ready to serve.
To serve, top each burger patty with one quarter of the sautéed onions and mushrooms and one slice of bacon, and serve on a bun with a layer of garlic aioli mayo or on a lettuce leaf.
Want to Make it Vegetarian?
For the burger use 2 packages of Beyond Meat Burgers!