Jeremiah Doughty – From Field to Plate
Ingredients:
Patties:
2 pounds ground game meat (Venison, Elk, Bison Deer Meat)
2 Tbsp Garlic, minced
1 Tbsp Worcestershire
1/4 cup onion, minced
1/2 Tbsp cracked pepper
1 tsp paprika
1 tsp seal salt
1 tsp garlic powder
Mushrooms:
1 pound baby portobellos, sliced
1 tsp garlic, minced
1/4 tsp salt
3 tbsp butter
1/4 tsp cracked pepper
Other:
Garlic mayo (mashed smoked garlic and mayo mixture)
Leaf lettuce
Buns
Swiss cheese
Directions:
- In large glass bowl mix game meat along with all other ingredients
- Take a baseball size handful of meat mixture and roll into ball. On a piece of parchment paper toss ball down, once down press down with ball and with other hand follow along the sides to for a perfect patty. Continue this until all patties have been formed. Place all patties in fridge for 30 minutes before cooking. This is key.
- Preheat grill to high heat
- Place the burgers on the grill and don’t touch!!! Once they’ve cooked for 5 minutes flip once.. ONCE. Add cheese after the flip
- While burgers are resting start on your mushrooms. Begin by melting the butter in a skillet, add garlic and cook 30 seconds, add mushrooms, salt & pepper and cook until mushrooms are soft 5 minutes
- Start the build burgers, Bun, garlic mayo, patty, mushrooms, leaf lettuce, garlic mayo, top bun
- Enjoy!
