It seems that everyone has their own burger recipe. Most are good just so long as you don’t over cook the things whether you are cooking on the grill or in the broiler. We ate venison-beef burgers last night and since there was a lightning storm going on, we decided not to grill; just because we didn’t want the burgers to get overcooked if lightning actually struck.
Venison l pound
Boneless beef chuck 1/2 pound
Salt
Garlic
Cut the meat into 1†cubes and season with salt, cover and let it sit for half a day to a full day. Grind the meat twice being careful you don’t overheat the meat. You can also do this in the food processor. I’ve seen the Naked Chef do that on TV.
Mix the two meats together. I like to add a clove or two of fresh smashed to bits, absolutely crushed garlic into my burgers. Make 6-oz burgers that are flatter in the middle than the outside. The burger shrinks, so it all comes out all right in the end.
If you’re grilling, these will take about 7-8 minutes, 3†from the coals. Flip halfway through. Under the broiler, make sure the broiler is good and hot and the pan you’re cooking the burgers in is also very hot. These also will take about 7-8 minutes, flip them halfway. Put cheese on them on the last minute and a half so it melts.
Toast the buns! We had fresh red onions and tomato and mustard and ketchup on them. We also cut out burgers in half before we eat them.