I Think I Finally Perfected the Venison Smashburger!
This is an absolute must try!! That blackberry hoisin burger sauce paired up with the Ground Venison was perfect!!
Caramelized onion:
• 2 white onions, sliced thin
• 1 tbsp @getgraza
• salt
• w sauce
• 1.5 tbsp unsalted butter
Blackberry Hoisin sauce:
• 2 tbsp soy sauce
• 1/3 cup beef stock
• 1.5 tbsp hoisin sauce
• 6-8 oz blackberries
• 2 tbsp brown sugar
• 1 tsp grated ginger
• 1 tbsp lemon juice
• salt
Venison burger:
• @silverfernfarmsusa Ground venison
• @hardcorecarnivore Camo seasoning
• havarti cheese
• @daveskillerbread buns
• arugula
1. Start by making the caramelize onion. Cook the onions on medium heat in olive oil and season with salt and w sauce. Simmer and stir for 20 mins, then add unsalted butter and continue to caramelize for 20-25 mins. Set aside
2. Using the same pan, heat up the soy sauce, beef stock, and hoisin over medium heat. Once simmering add the blackberries, brown sugar, grated ginger, and lemon juice. Continue to simmer, and once the blackberries soften you can snap them down. One the sauce has thickened and reduced, salt to taste and set aside.
3. For the ground venison into 3-4 oz ball, then heat a cast iron griddle over medium high heat. Once hot, toast your buns then place the venison down. Sear for 30 second before flipping the ball over and smashing.
4. Season and Let cook for 90 seconds or so, then flip them over and top with havarti cheese. Let the cheese melt then remove the burgers.
5. Start with a toasted bun covered in the blackberry sauce, then place down arugula, two Pattie’s with cheese, a generous amount of caramelized onions, and more of the blackberry sauce followed by the top bun!
Pan – @staub_usa X @busterandpunch
New Cutting Board – @andy_wilkins_designs
Camera and lens – @sonyalpha
Cooktop and griddle – @samsungus
#burger #smashburger #venison #venisonburgers #wildgame #dinner #food #recipe
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This is an absolute must try!! That blackberry hoisin burger sauce paired up with the Ground Venison was perfect!!
Caramelized onion:
• 2 white onions, sliced thin
• 1 tbsp @getgraza
• salt
• w sauce
• 1.5 tbsp unsalted butter
Blackberry Hoisin sauce:
• 2 tbsp soy sauce
• 1/3 cup beef stock
• 1.5 tbsp hoisin sauce
• 6-8 oz blackberries
• 2 tbsp brown sugar
• 1 tsp grated ginger
• 1 tbsp lemon juice
• salt
Venison burger:
• @silverfernfarmsusa Ground venison
• @hardcorecarnivore Camo seasoning
• havarti cheese
• @daveskillerbread buns
• arugula
1. Start by making the caramelize onion. Cook the onions on medium heat in olive oil and season with salt and w sauce. Simmer and stir for 20 mins, then add unsalted butter and continue to caramelize for 20-25 mins. Set aside
2. Using the same pan, heat up the soy sauce, beef stock, and hoisin over medium heat. Once simmering add the blackberries, brown sugar, grated ginger, and lemon juice. Continue to simmer, and once the blackberries soften you can snap them down. One the sauce has thickened and reduced, salt to taste and set aside.
3. For the ground venison into 3-4 oz ball, then heat a cast iron griddle over medium high heat. Once hot, toast your buns then place the venison down. Sear for 30 second before flipping the ball over and smashing.
4. Season and Let cook for 90 seconds or so, then flip them over and top with havarti cheese. Let the cheese melt then remove the burgers.
5. Start with a toasted bun covered in the blackberry sauce, then place down arugula, two Pattie’s with cheese, a generous amount of caramelized onions, and more of the blackberry sauce followed by the top bun!
Pan – @staub_usa X @busterandpunch
New Cutting Board – @andy_wilkins_designs
Camera and lens – @sonyalpha
Cooktop and griddle – @samsungus
#burger #smashburger #venison #venisonburgers #wildgame #dinner #food #recipe
Buddy my mouth is droolin
Gotta strain the sauce Gordon Ramsay doesn't like seeds. You got fire burgers bro I've made a few of them.
I have a video request. I do the cooking for my family of 5 and unfortunately I don't have a barbecue and can't afford one at the moment so when I make burgers, I use my stove and cast iron skillet. The problem i encounter is what to do with my skillet in between burgers. I'm left with burgers bits after each one. I know I can't just leave them otherwise they'll burn and transfer on to the next burger. But if I clean it, I lose the temp in the skillet and cast iron as you know takes a while to heat back up. Are there any suggestions you can offer, or make a video showing the best method to deal with this problem? Not a single YouTube cook has ever made a video troubleshooting this so if you did, you'd be the first. Thank you. 🍻
Please make Malaysian Ramly burger!!!! Double beef special (means with egg) please…..
Bro, I feel like you need to make a cookbook with all these burgers!
That looks incredibly good!!! 😭
No fat, no good.
Looking good as always! Have you ever tried cooking a lamb burger?
when he says "w sauce" he measn worcestershire right?
What griddle do you use?
Looking to make smash burgers but I live in a condo
This looks amazing
Buddy, i love your clips. It's quality content…but you gotta extend the timw you talk about the burger and also gotta say something other than "dang, that is so good"…..i watch your content a ton and your reaction/response is basically the same everytime
Blackberry hoisin is so big brain omg
FIRST COMMENT PIN PLZ