Hambúrguer de carne de cervo

Ingredientes

• 2 pounds ground venison (drained)
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoon bacon fat
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 6 hamburger buns
• Optional toppings: bacon, cheese slices, lettuce, tomato, pickles, condiments

Modo de preparo

1. 1

   Set out a large mixing bowl. Combine the ground venison, panko, egg, Worcestershire, bacon fat, onion powder, garlic powder, salt, and crushed red pepper flakes. Mixed by hand to evenly distribute the seasoning all throughout the meat. I like to gently crumble the meat as I do this so I don't press it down too much. I don't want the meat to be tough!

2. 2

   Then to portion out the patties, I gently press the top of the meat into an even layer, then use a spatula (or butter knife) to divide the meat into 6 equal portions (or 4 portions for giant patties).

3. 3

   Shape each portion into a patty slightly wider than the size of the hamburger buns. They will shrink a little as they cook. Cover and chill the patties until ready to cook.

4. 4

   Preheat a large cast-iron skillet (or the grill) to medium heat, about 350°F. *If grilling, it's a good idea to chill the patties for at least 15 minutes so they hold together a little bit better. This is not necessary if searing on the stovetop.

5. 5

   Once the cooking surface is hot, cook the patties for 5 minutes per side. If adding cheese, place the cheese on the burgers once they are flipped so it has time to melt as the burgers cook.

6. 6

   Immediately placed them on hamburger buns and pile with all your favorite hamburger toppings.