BLOODY MARY VENISON BURGERS

By Jeff Benda

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www.WildGameandFish.com 

Serves: 4
Prep time: 10 minutes
Cook time: 7 minutes 

If your freezer is packed with ground venison from last fall’s hunt and you’re wondering how to put it to good use at your next backyard barbecue, this Bloody Mary Venison Burger is the answer. Inspired by the classic brunch cocktail, this burger brings together horseradish, Worcestershire, hot sauce, and a touch of celery seeds and salt - those same ingredients that make a Bloody Mary more than just tomato juice. But here, they come together in a juicy venison patty that’s made for the grill, not the glass.

This recipe was made with hunters in mind - folks who appreciate the effort it takes to fill a freezer and want to cook something that does the wild game meat justice. You don’t need fancy ingredients or complicated techniques. Just fire up the grill, form some well-seasoned patties, and add a few simple toppings: creamy mayo, a slice of tomato, and a good pickle. It’s perfect for sharing with friends, family, and maybe even that neighbor who swore they didn’t like venison… until now. 

If you are looking for more delicious venison burger recipes, be sure and check out Jeff Benda’s Tex Mex Big Game Burger and his Venison French Onion Burger.

INGREDIENTS

• 1 pound ground venison
• 2 Tablespoons olive oil, divided
• 2 Tablespoons ketchup
• 1 Tablespoon creamy horseradish
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon celery salt
• 1/2 teaspoon celery seeds
• 1/2 teaspoon black pepper
• 1/3 cup mayonnaise
• 1 large tomato, sliced
• 1 large dill pickle, sliced lengthwise

INSTRUCTIONS

1. In a large mixing bowl, combine ground venison, 1 Tablespoon of the olive oil, ketchup, horseradish, Worcestershire, Tabasco, celery salt & seeds, and black pepper. Form the mixture into 4 equal size patties.
2. Light a grill and get to medium high heat. Scrape the grill grates well to clean them. When you are ready to lay the burgers down, dip a paper towel in remaining olive oil and grab it with tongs. Wipe down the grill with the oily towel and lay the burgers down on the grill grates and cook for one minute.
3. Turn the heat down to medium and grill the burgers for about 3 minutes.
4. Flip the burgers and cook for about another 3 minutes until they reach an internal temperature of 135 degrees F for medium-rare.
5. Grill the buns until lightly toasted, then spread some of the mayonnaise on the bottoms. Top the buns with the burgers, tomato, and pickles. Close the burgers and serve immediately.