July 24, 2010

The Ultimate Super Burger

I saw an blog post the other day for hamburgers that had an interesting ingredient in the recipe: apple purée! In his post, Danny said, "The apple puree lends a slight sweetness to the meat and also keeps them super moist and tender inside, even if accidentally overcooked."  
Since we eat a lot of venison (which because of the lower fat content, tends to be drier than beef) I wanted to give this recipe a try. I used 2 pounds of venison burger, which yielded 4 hamburgers and a meatloaf! The burgers were very moist and we enjoyed them on some grilled french bread.

I intend to incorporate the use of the apple purée into our next sausage-making session. Venison sausage can be really dry if you don't add enough fat (ground pork), so using the apple purée might allow us to be able to cut down on the fat and still end up with moist, juicy sausages.

The Ultimate Super Burger (adapted from In Danny's Kitchen)

2 lbs ground venison
1 onion, finely diced
1 apple, peeled, cored & quartered
1 egg
3 T milk
½ tsp salt
1 tsp ground black pepper
1 tsp red pepper flakes
2 tsp granulated garlic
1 T dried parsley
Salt and pepper, to taste

 Place apple, egg, milk, salt, pepper, red pepper flakes, garlic and parsley into the bowl of a food processor to purée. Place ground venison and purée mixture into a large bowl and mix well. Add enough bread crumbs for the meat to hold shape. Shape burgers and grill or broil hamburgers to desired doneness.  

1 comment:

  1. Looks like a great burger.

    Your post raised a silly question in my head, though. "Hamburger" is fairly much standard usage for a burger comprised of beef. Is it ever properly used for other meats? Or maybe it is properly used for all meats, with the qualifier (beef, pork, venison, whatever) in front of "burger". It would certainly be silly if a burger composed of pork weren't allowed to be called by a hamburger, as it would certainly be closer to the truth than calling something made of beef by that name.


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