This is my favourite way to make burgers. It works well with venison and moose. I would love to try it with other game one day.
-2 lbs venison or moose
-1 onion (If you don't like onion, you may want to use less, but the onion gives it a lot of the moisture)
-2 tablespoons of minced garlic
-2 tablespoons of Worcestershire sauce
-herb de provence
|I like to use a burger press and parchment paper to so that it doesn't stick|
Add all the ingredients in a large mixing bowl.
Season as you would a steak with salt, pepper, herb de provence.
Mix by hand and thoroughly combine ingredients.
If the mixture seems wet, add small amounts of breadcrumbs to absorb moisture until the mixture is dry enough to press into patties.
Using a burger press or by hand form patties.
The nice thing about using parchment paper is that it helps reduce mess and also allows for the patties to be frozen in stacks and easily separated even while frozen.
This time, I decided to cook half the batch and freeze the other half. It's great for when friends drop by unexpectedly or you need to toss something together for a quick meal. These patties cook well even from frozen.
Cook and serve with your favourite burger toppings. Enjoy!