Healthy Dad - Recipes
- 1 ½ lbs ground venison
- Dash of salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 4-6 Burger buns
- lettuce, arugula, or spinach
- Slices of fresh tomato
- Slices of cheese
- Condiments (ketchup, mustard, relish, mayo, salsa)
Instructions: Mix the ground venison, pepper, and salt together in a bowl. Form between 4 and 6 patties, depending on how large you want your burgers. Use your thumb to press an indentation into the center of each patty: This prevents the burgers from turning spherical when you cook them.
Set the burgers aside. Heat the olive oil in a frying pan over medium-high heat. When it’s hot, add the sliced onion and cook until translucent or caramelized.
Heat your grill on high and scrape down the grates with a wire brush. Place the patties on the grill and cook them without disturbing them —with the grill cover open– for 3 to 5 minutes. Flip and cook for the same amount on the other side. Flip the burgers, grind some black pepper over them, then spoon the onions onto each burger.
With about 90 seconds to go on the second side, lay the cheese on top of the onions and cover the grill until the burger’s ready. If you like toasted buns, toast them on the grill in this last 90 seconds. Take the burgers off the grill and let rest for 5 minutes. Build your bun.
Yield: 4-6 servings.
A quarter of this recipe equals 323 calories, 4g fat (1g saturated fat), 5mg cholesterol, 16g protein, 61g carbohydrate, 12g fiber, 514mg sodium, 1,323mg potassium
Adapted from: http://honest-food.net/wprm_print/23040