We made this Loaded Turkey-Venison Burger recipe the other night to assuage my husband’s cravings for a burger and my desire further to test the mileage of venison meat. I have to say discovering the flavour fo this burger feels like finding the Paleo holy grail of burgers.
This is not a meal that I would recommend as a staple in your diet if you want to be strict Paleo. Still, if you happen to have a significant other (or husband-to-be) who swears up and down that they cannot do without bread, this is the magic middle ground. And it is fantastic for the odd holiday or special occasion treat- or that nagging pizza craving.
- 1 pound of ground venison
- 1 99% fat-free ground turkey, hormone and antibiotic-free
- 2 eggs
- 1 tablespoon of arrowroot starch
- 1 tablespoon of Galen Street Seasoning by Penzleys or your BBQ seasoning of choice without additives
- 1/2 tablespoon of garlic powder
- Coconut oil for searing
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet tray with foil and put a rack on top.
- Combine all of the above ingredients in a bowl and blend well with your hands. You can do this a day ahead of time or in the morning to allow the flavours to meld more and the arrowroot to set up and bind better if you have the time.
- Form into 6 equal-sized thick patties.
- Heat a large saute pan on medium-high with a dab of coconut oil. Sear each patty for approximately 3 minutes on each side and then move to the rack.
- Once all the patties are done, play the rack in the oven and cook to your desired doneness. Well done; this takes approximately 15 minutes.