Burgers are probably one of the most versatile BBQ foods around. There is something for everyone. From toppings, sauces to protein, the possibilities are endless. I got these amazing patties from Force of Nature and decided to make a venison beef burger with sautéed onions, homemade aioli all on a pretzel bun. The patties are 100% grass fed and you can really tell the difference in the quality of the meat. The venison is a great complimentary protein to beef with a slightly stronger earthy taste yet leaner.
It’s all about the individual elements.
I wanted to elevate my burger yet keep the ingredients simple. No need to mess around when you have such great quality protein. If you do not have the ability to get Force of Nature patties, I recommend using a 50/50 blend of venison and beef from your local butcher and mix the ground meat together into a patty.
Since the meat requires very little time to cook, start with the onions and aioli sauce.
Slice an entire white onion and sauté it in a pan over low heat in butter. Once the onion softens, add ketchup and balsamic vinegar and continue to sauté until the onions are fully cooked.
For the aioli, the mixture is very simple and tastes so good on this burger! In a small mixing bowl, add mayo, ketchup, dijon mustard and pickle juice. You might think it’s an odd combo especially with the juice, however the acidity breaks up the sauce giving it a nice tangy flavor which compliments the sweet onions and meaty patties.
Grill the venison beef patties.
Always season burger patties. I keep it simple with salt, pepper and garlic and onion powder. Enough to give the meat a good layer of flavor.
Heat up the grill to 450 degrees direct heat and grill the patties 2 minutes per side. Add a slice of cheese and let it melt onto the patties before removing off the grill. I used Colby Jack, however provolone is another great alternative.
Before you begin to assemble the venison beef burger, toast up some pretzel buns on the grill for that extra layer of texture and flavor.
Once the buns have the grill marks, it’s time to put this burger together. Start by spreading a thin layer of the homemade aioli. Next add some fresh romaine lettuce followed by the cheesy patty. Top that off with freshly sliced tomatoes, more salt and pepper, a generous scoop of the sautéed onions, a little more aioli and close it up.
That first bite will be filled with a mixture of flavors bouncing off one another that I promise will not disappoint. From the pretzel flavor of the bun, the tangy sauce, sweetness of the onions and finished with the amazing venison and beef flavor of the patty, this burger will make you coming back for more. Enjoy!
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Printer friendly recipe below:
Venison Beef Burger
- 5 oz Venison Beef Patties x 2
- 2 Sliced Colby Jack cheese
- 2 Pretzel burger buns
- 1 White onion
- 1 Tomato
- 2 Romaine lettuce leaves
- 1 tbsp Mayo
- 1 tbsp Ketchup
- 1 tbsp Dijon mustard
- 1 tsbp Pickle juice
- 1 tsp Balsamic vinegar
- 1 tsp Ketchup
- 1 tsp Salt
- 1 tsp Pepper
- Slice an entire white onion and sauté it in a pan over low heat in butter.
- Once the onion softens, add ketchup and balsamic vinegar and continue to sauté until the onions are fully cooked. Set aside.
- For the aioli, in a small mixing bowl, add mayo, ketchup, dijon mustard and pickle juice. Mix it all together and set aside.
- Heat up the grill to 450 degrees direct heat.
- Grill the patties 2 minutes per side.
- Add a slice of cheese and let it melt onto the patties before removing off the grill.
- Before you begin to assemble the venison beef burger, toast up some pretzel buns on the grill
- Assemble the burger and enjoy!
Check out the Recipes Page for other tasty ideas!