These are my new favorite burgers of all time, I love the combination of the slight gaminess of the venison, with the sweetness of the added pork - it produces a sublime flavor. It is the pork that gives the needed balance of fat that the venison lacks and allows these burgers to be grilled, and the addition of the chopped mushrooms and apples gives the moisture to keep the sliders juicy. Top these little sliders with a slice of Comte, a little onion and a smear of Fig Mustard - delicious.
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| Grinding fun |
Brig was excited to use the meat grinder attachment to our kitchen aid mixer, and after installing it incorrectly 3 times, then reading the instructions and installing it correctly, we were off to the races. For grinding purposes I have found that the grinder works best if the meat is really cold so, after cubing the meat, I typically put it in the freezer for about 10 minutes. We used the top round, but any of the roasting cuts of venison would be fine.
1 1/4 lb ground venison
1 lb ground pork
1 egg beaten
salt
pepper
1 C peeled, chopped apples
3 oz chopped mushrooms
1/2 yellow onion, chopped
2 cloves of garlic, minced
16 2"x2" slices of Comte or Raclette cheese
In a large mixing bowl mix together the ground venison and ground pork until well combined. Season ground meat mixture with salt and pepper, add the egg and mix again until the egg is completely incorporated. Set aside.
In a food processor pulse the remaining ingredients until combined, stir the vegetable mix into the ground meat until well combined. Form the ground meat into sixteen small burgers and set aside.
Heat grill, when the grill is hot grill the sliders medium well, top with the Comte cheese. Serve on wheat slider rolls with sliced onion and fig mustard - or your own favorite toppings.
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| Did I mention we made buffalo chips as a side? Yum! |
