V-Burgers in George Forman Grill
I posted on here before how I dont like to mix venison with beef or pork to make burgers. Using pure venison tends to leave the meat crumbly when cooking. I experimeted the other night and found a way to make perfect 100% venison burgers.
I took a half pound of ground venison, mixed in some spices, salt and pepper and plopped it on a sheet of wax paper. I then flattend it into a rectangle to match the shape of my George Foreman Grill. A skillful flip of the paper transfered the patty to the grill. Make sure you check often so you dont overcook and dry the patty out to much, When done the patty should slide out easily. We cut the burgers to size which made for perfect burgers with no empty bread!
This was a big winner for the family!