VENISON SMASH BURGER SALAD

 

By Adam Berkelmans

www.theintrepideater.com
IG: the.intrepid.eater

Serves: 4
Prep time: 45 minutes
Cook time: 45 minutes 

Dinner salads have come… In-N-Out of popularity over time, but I always appreciate a meal that is both simultaneously lightly fresh and satisfyingly hearty, especially when that dinner salad is fashioned after a favorite Californian fast food burger.

This dish comes across like a classic haystack salad but made with the elements of a cheesy venison smash burger - animal style. This is the exact thing you’ve been looking for to shake up your family’s weeknight dinner rotation!

Ingredients:

For the Onions:

·      3 medium onions, chopped
·      2 tablespoons lard or oil
·      Kosher salt
·      Black pepper

For the Secret Sauce:

·      4 tablespoons mayo
·      2 tablespoons ketchup
·      1 teaspoon white vinegar
·      1 teaspoon white sugar
·      1 teaspoon relish or pickle brine

For the Cheese Sauce:

·      6 slices American cheese, Kraft singles, or Velveeta, torn into pieces
·      1/2 cup milk

For the Venison:

·      1 pound ground venison
·      1 teaspoon lard or oil
·      Kosher salt
·      Black pepper
·      Yellow mustard

Putting it Together:

·      3 cups steamed white or brown rice
·      2 cups shredded lettuce
·      2 tomatoes chopped
·      1/2 cup dill pickles, chopped

Instructions:

1. Cook your rice.
2. Heat the 2 tablespoons of lard or oil in a skillet over medium-high heat. Add onions and fry for 5 minutes. Once they start gaining a darker color, add 3 tablespoons of water and turn the heat down to medium. Cook until the water dissipates, and the onions start getting dark again, about 5 minutes. Add 3 more tablespoons of water and cook, stirring often, for another 5 minutes, or until the water is evaporated and the onions are nice and deep brown. Season with a pinch of salt and pepper and set aside.
3. Mix the secret sauce ingredients together in a bowl. Set aside.
4. In a small pot, add the milk and torn cheese over medium-low heat. Stir until cheese melts and emulsifies with the milk. Set aside (to rejuvenate the sauce if cheese turns greasy, add a splash of milk and cook, stirring for a couple of minutes). This step can also be done in the microwave.
5. Add the 1 teaspoon of lard or oil to a skillet over high heat. Form the venison into 2 or 3 meatballs, season them generously with salt and pepper, and put them in the hot skillet. Use a heavy spatula to press them down and smash them into the skillet. Spread some yellow mustard evenly across the tops of the patties.  Once the bottoms have browned nicely, after about 2-3 minutes, flip the patties over and cook for another 1 minute. Use your spatula to chop the patties up into large, bite-sized pieces.
6. Divide the rice between four plates, top with the ground venison, then the onions, then sprinkle over the tomatoes, lettuce, and chopped pickles, then spoon over the cheese sauce, and finally, the secret sauce. Enjoy!