To say this venison burger is good is just putting it mildly. The flavors explode with each bite- you get the creamy texture of the feta cheese, the fresh flavors from the dill, and the venison is clean and lean. So much happiness in this huge burger. The venison can easily be substituted with delicious certified angus beef. Our freezer is over flowing with venison, so it needed the love this go around. With Summer parties almost in full swing burger month is right where you want to be for some amazing new recipes. First, take a chance on this beauty- who wants me to serve them up a Dill & Feta Venison Burger?
Over the next few weeks there will be many changes happening, all good I promise. What you may ask? My husband and I will be creating a lifestyle blog that encompasses our passions: food, wine, podcasts, restoration, writing, social media, comedy, animals, and so much more. Cafe Terra will be a key component on the new site, but not necessarily the star of the ball anymore. We plan to make this transition as easy and pain free as possible. So, get ready for some fun coming your way!!!
Now, burgers, oh those delicious things! This recipe like most of the recipes we create is versatile. You could use a stronger cheese to replace the feta, maybe a smoked gouda … yum. The dill in the recipe is fresh, but you can use dried dill, just add about half the amount stated in the recipe in that case.
Here are a couple other burger recipes: North Carolina Pulled Pork Burger with Vinegar Base Sauce, Spicy Southwestern Burger.
10 minPrep Time
10 minCook Time
20 minTotal Time
In medium bowl- mix together with your hands the venison, feta, dill, breadcrumbs, egg, salt and pepper.
Form into four smaller burgers, or three larger burgers, push down in the center of the burger to prevent it from shrinking too much.
Put grill on high, over the flame, and don't walk away. Venison should not be over cooked, they will take about 3-5 minutes on each side. Your internal temperature should reach 155 degrees F.
Enjoy with your favorite bun and toppings, or gluten free style wrapped in a lettuce leaf.
Thank you to Girl Carnivore for putting on another killer burger month!!! This is my third year joining in the fun, and I adore checking out all the different burger recipes!
Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank American Lamb Board, Cowboy Charcoal, Char-broil, Casabella, Cabot Cheese, Grill Master Club, Certified Angus Beef, Spiceologist and CuttingBoard.com for the kick-butt grill prize packages!
Disclaimer: We received items to use to make the grilling experience that much better, all the opinions and thoughts are our own.