Cervena Venison Burger Recipe

Cervena Venison Burger Recipe Instructions

• 1 lb venison meat, ground
• 1 tbsp. chopped parsley
• 2 chopped green onions
• Salt and black pepper, to taste
• 1 tbsp. olive oil
• 1 thin-sliced red onion
• 2 tomatoes, sliced on the round
• 1 large zucchini sliced into coins
• 6 sliced Portobello mushrooms
• 1/4 cup mayonnaise
• 1 handful fresh parsley leaves
• 4 or 6 Burger buns

1. Mix the venison with about half the parsley and green onions, then season with salt and black pepper. Use your hands to form patties, 4 or 6 depending on the size. Cover then in plastic wrap and leave in the freezer for 20 minutes.
2. Heat 1 tbsp. of olive oil in a large skillet or fry pan over high heat, then add the red onions, tomatoes, zucchini and portobellos. Stir and saute about 5 minutes, stirring occasionally. Set aside on a warm plate.
3. Take the venison patties from the freezer and bring to room temperature.
4. Heat the grill to medium-high, and grill the burgers for 3 to 5 minutes on each side, depending on how well done you want them. Mix the mayonnaise with parsley to make an easy parsley mayo spread and spread on the buns, add the burgers, top with the cooked vegetables, and serve!