Wednesday, April 20, 2011

Italian Venison Burgers

It is time to start thinking about the outdoor adventure of grilling! Venison steaks are excellent on the grill, but they are best if the meat has time to tenderize in a marinade for a few days. If you want to grill tonight, try these Italian flavored burgers....

Italian Venison Burgers

1 pound ground venison, thawed
1/2 cup sun-dried tomatoes, chopped
1/2 cup red onion, diced
1 garlic clove, minced
1/3 cup green olives, chopped
1-2 T. olive oil
1-2 t. Italian seasoning
1/3 cup grated parmesan cheese
salt and pepper to taste

Mix all of the ingredients together and form into 4 hamburger patties. Grill until desired temperature. USDA recommends to cook the meat to an internal temperature of 160 degrees. To test the temperature, insert a meat thermometer sideways into the burger.


  1. Excellent! I'll give that a try.

    Around our house "Mountie Burgers" are a favorite. What they are is this.

    Form elk or venison burgers into patties (mine are usually square, as that way I can cut them from the semi frozen package.

    Season with some appropriate seasoning salt.

    Olive oil brushed on each side of burger.

    When nearing completion, place Canadian bacon on top of burger and allow to grill. Then place your preference of cheese on top of burger Canadian bacon combination and allow cheese to melt.

    The kids love them.

  2. Sounds great. I'll give it a try.