Burgers are one of the most fun things to do with wild game meat because your imagination really is the only limit to what you can create. And, despite what you think, most any game animal beyond deer can provide good burger meat…dove, wild turkey legs, duck…yup….they all work.
This burger specifically came out of laziness for not wanting to wait on a wild turkey breast to thaw. So I instead deep fried a venison patty and the “burger parmesan” was born.
Serves 3-4 (depending on ¼ or 1/3 lb burgers)
Burger Patties (ingredients may need to be on the high side if making 4 burgers simply to ensure breading covers the entire surface of all burgers)
- 1 lb venison burger
- 1-2 eggs (for egg wash)
- 1 ½ – 2 cups flour
- 1 ½ – 2 cup bread crumbs (can sub panko for extra crunchy burger)
- ¼-1/3 cup parmesan cheese (shredded, not that powdered stuff)
- 1-2 tsp herb seasoning (equal parts oregano, basil, thyme, rosemary, marjoram or substitute Italian seasoning)
- 1 cup shredded mozzarella
- 1 cup marinara (can use store bought or make own with fav recipe)
Garlic Mayo Aioli
- 2 cloves minced garlic (can used 1 tsp pre-minced garlic as substitute)
- 2 tsp lemon juice
- 1 cup mayo
Additional items needed
- Buns (will be toasted with butter and light sprinkling of garlic salt)
- Mixed greens (optional)
- Fryer oil
- Patty out desired amount of burgers (3 or 4) and place in fridge while rest of ingredients are prepped
- Prepare flour, whisk eggs for egg wash, and mix bread crumbs with herbs, parmesan cheese.
- Preheat oil in cast iron skillet and also preheat oven to 400.
- Pace burger in flour, then dunk in egg wash, and finally coat with bread crumbs (covering every part of the burger for each step) and place immediately in the oil.
- Cook burger for 3-4 mins per side, turning once coating browns. Ideal temp for these burgers is medium-rare to medium or 145 to 160 degrees. (may remove before it hits final desired temp as burgers are finished in the oven)
- Remove all burgers when they reach desired temp and place on a broiler pan, top with marinara and mozzarella and finish in preheated oven until cheese is melted.
- While burgers are finishing, mix mayo, minced garlic and lemon juice, and keep chilled in fridge.
- Toast buns in the same oven after adding butter spread and garlic salt to interior surfaces of the buns
- Plate burgers on bun, with healthy amount of garlic mayo aioli on each bun and mixed greens if desired