Venison Burgers with Pink Onions & Aged Cheddar
- Neutral oil, we used avocado oil
- 1 pound red onions, thinly sliced
- 2 tablespoons brown sugar
- Kosher salt
- ½ teaspoon red pepper flakes
- 1 cup dry white wine
- 2 packs Venison Ground Meat
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 4 ounces best-quality aged cheddar, we used Beecher’s Flagship, thinly sliced
- 4 brioche burger buns, split
- Mayonnaise, for serving
- Dijon mustard, for serving
- 1 cup baby arugula
- Heat a tablespoon of oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in brown sugar, ½ teaspoon salt, and red pepper flakes; continue to cook about 1 minute more. Add the wine and increase heat to high. Bring mixture to a boil then reduce heat to maintain a simmer and continue to cook until most of the liquid has evaporated and onions are very soft, about 20 minutes. Taste for seasoning, add salt if desired, set aside.
- Gently form 4 six-ounce venison patties, being careful not to overwork the meat. Season both sides of each patty with salt and pepper. Heat about a tablespoon of oil in a large skillet over medium-high heat. Add the patties and cook until a nice crust has formed, about 2 minutes, then turn the patties over. Add butter to the pan and using a large spoon, baste the patties. Continue to cook, basting and turning often, until desired doneness is achieved (we recommend medium-rare to medium). In the last minute of cooking, top each patty with cheese. Remove from heat and rest.
- Dress burger buns with mayonnaise and Dijon. Add rested patties, reserved onions, and arugula. Serve immediately with your favorite burger sides.
Recipe Tips: These venison burgers can also be cooked on a lightly-oiled grill, if desired, just skip the butter basting step. Pink onions can be made up to a day ahead and kept in the refrigerator until ready to use, gently warm before serving.