Hamburgers
When you grind your own venison, you can add fat or not. For these burgers, we don't add fat; they have enough fat in the sour cream and egg that the burgers hold together well. Plus, the extra liquid from the pureed onion makes venison burgers moist and tasty. But if you have already added the fat, no problem. You'll have a little more fat rendered in the pan, but the taste and texture will still delight.
1 pound ground venison
2 tablespoons pureed onions
2 tablespoons sour cream
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 large egg, beaten
2 tablespoons oil
Combine the venison, onion, sour cream, garlic powder, salt, pepper and beaten egg and refrigerate, covered for four to 24 hours. Shape into four burgers.
COOK (SKILLET OR GRILL)
