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Sautéed Venison Dijon Burgers

Sautéed Venison Dijon Burgers

  • 1 pound ground venison
  • 2 T. Dijon mustard
  • 1 T. dried chopped onion or 2 T. fresh minced onion
  • 1 egg
  • 3 tsp. balsamic vinegar
  • 1/4 tsp. coarsely ground pepper
  • 1 T. dried celery flakes
  • 1/4 cup fine dry bread crumbs
  • 1 T. olive oil

Preparation -
Mix the ground meat, Dijon mustard, onion, egg, vinegar, pepper, celery flakes, and bread crumbs together. Form the mixture into 3 patties, about 1" thick. Heat oil in a sauté pan and cook the burgers over medium heat for about 4 minutes per side, or until just cooked through. Serve on buns with tomato, lettuce, and condiments or serve on toasted sourdough bread.

This is one of many online recipes from Seattle's Finest Exotic Meats


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.



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