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Ingredients:
1 pound ground venison
½ cup oats
¼ cup ketchup
¼ cup chopped onion
1 egg, lightly beaten
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
2 to 4 tablespoons olive oil, as needed
Hamburger buns, for serving
Directions:
1) Combine all ingredients in a large bowl; do not over mix. Form into 1-inch round balls, and flatten each into a patty.
2) Heat oil in a large skillet over medium; add patties and cook until browned on both sides and internal juices run clear, about 4 minutes per side. Alternatively, place burgers on a preheated grill and cook until done, about 10 minutes total.
3) Serve warm on buns with desired toppings.
1 pound ground venison
½ cup oats
¼ cup ketchup
¼ cup chopped onion
1 egg, lightly beaten
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
2 to 4 tablespoons olive oil, as needed
Hamburger buns, for serving
Directions:
1) Combine all ingredients in a large bowl; do not over mix. Form into 1-inch round balls, and flatten each into a patty.
2) Heat oil in a large skillet over medium; add patties and cook until browned on both sides and internal juices run clear, about 4 minutes per side. Alternatively, place burgers on a preheated grill and cook until done, about 10 minutes total.
3) Serve warm on buns with desired toppings.
