Cervena soigne burger using ground venison.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cervena Venison and FOH.
Burger Patty
INGREDIENTS
- 1 lb. Ground Cervena Venison
- 4 oz. Chopped mushrooms
- 2 tsp. Garlic powder
- 2 tsp. Onion powder
- 1 tsp. Salt
- 1 tsp. Pepper
METHOD
- Gently work mushrooms and seasoning in to ground venison.
- Lightly pack and form into a patty. Surface of the patty should be smooth and shiny. Don’t compact.
- Sear burger in a pan and baste with butter. Garnish with a quality cheese, some fresh greens, and toast the bun.
