The idea for this one came from one of those Facebook recipe videos. I knew right away that we needed to try it with ground venison. I can’t remember if the video recipe stuffed the burger with cheese or not, but I knew that I was going to.
The result? They are pretty good. The fried onion and burger taste great together, and the cheese oozes out when you bite or cut into them. The crumbs didn’t stick to the onion quite as well as I hoped, but the topping on the burger part made for a nice, crisp crust.
Use a sweet onion, I used Vidalia, and a nice, sharp cheddar for the flavor contrast. Fry in olive or vegetable oil, or even lard for added flavor, for about five minutes per side to cook to a nice medium. Use a spatula to flip, taking care not to lose the burger stuffing from the soft onion ring.
2 pounds ground venison (a bit of added fat helps it to stay together)
Two sweet onions
cut into thick slices and separated into individual rings
8-ounce block sharp cheddar cut into small cubes
Two cups Panko breadcrumbs
Two eggs beaten
Oil for frying
Salt and Pepper
Cut the onions into half-inch-thick slices and separate into individual rings.
Pack a golf-ball-sized amount of ground venison in the palm of your hand and insert a block of cheese into the center. Roll the meat around to fully enclose the cheese.
Pack the meat mixture into an onion ring, pushing the meat out to fully fill the ring. Adjust the amount of meat to fit the size of the onion ring.
Once all the rings have been filled (the number will vary depending on ring size), season well on both sides with salt and pepper.
Dip each ring in the beaten egg, then roll in bread crumbs to coat well. Set the rings aside and let the crust set for five minutes while ¼-inch of oil heats in your skillet over medium-high heat.
Once the oil is hot, gently place each ring, onion side down, into the hot oil. Fry in batches, being careful not to overcrowd the skillet. Cook for five to seven minutes, then gently flip the ring to brown the other side. Once both sides are brown and crisp, lift the rings, allowing excess oil to drain, and remove to a warm platter. Sprinkle lightly with salt and pepper and serve while hot and crisp.
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.