STRETCH BURGERS PAN FRIED

INGREDIENTS:

2 lbs. Ground Venison (substitute ground beef if you desire)
2 Eggs, beaten
2/3 Cup bread crumbs
2 Teaspoons Morton table salt, to taste
1/2 teaspoon Wild Bill's Meat Rub
1 Teaspoon fresh ground black peppercorns (Tellicherry)
2 Tablespoons extra virgin olive oil (if using venison)
2 Tablespoons butter
1 Cup onions. diced very fine
1 Tablespoon Worcestershire sauce
1/4 Teaspoon MSG (optional) if msg sensitive omit

Mix all ingredients and form meat into 1/4 to 1/3 lb. patties or however thick and large you like your burgers; pan fry in olive oil and butter over medium heat until juices run clear.  Serve between a Kiser bun or your favorite bun with mustard, catsup, mayonnaise, sliced tomato, lettuce, Swiss cheese, chili, cole slaw or whatever condiments you desire.  This burger is getting close to a mini meat loaf and "old folks" years back in lean times during the Great Depression Era of the 1930's, use to add the egg and bread crumbs to make the meat go further and that is where the name "Stretch" came from.  I enjoy these stretch burgers because of the taste, not the idea of stretching the meat.   The stretch burgers are great grilled and will usually add 1 pound of cheap burger 70/30 for the fat content.

VENISON STRETCH BURGERS AND GRAVY WITH ONIONS

INGREDIENTS:

6 to 8 Stretch burger patties, recipe above
1/4 cup all-purpose flour
2 cups Beef Broth
1/2 teaspoon Kosher or Sea Salt (to taste)
1/2 large Vidalia or white sweet onion, slice 1/4 to 3/8 inch rings
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon fresh ground black peppercorns (Tellicherry) to taste

If you want Venison burger steak and gravy; prepare the burgers as above, removing burgers from the pan and keep warm while making the gravy.  Heat olive oil and butter over medium heat in a medium sauce pan and sauté sliced onions until tender; about 5 to 7 minutes.  Add 1/4 cup all-purpose flour to frying pan with the drippings and residue left from frying the burgers and stir until the flour is absorbed.  Continue to cook until the gravy starts to turn brown, constantly stirring to keep from burning and add 2 cups of beef broth; continue to stir until gravy thickens.  Add water as needed if gravy is too thick.  Season with salt and fresh ground black peppercorns to taste.  Add the venison burgers back to the pan with the sautéed onions;   turn heat to low and simmer covered for 15 minutes.  Serve with your favorite sides.

Above venison stretch burger, gravy with onions prepared on 04-09-13 and used some left over stretch venison and beef burger from a couple days ago that we grilled the burgers.  I added about 30 percent beef burger and 70 percent ground venison and they made excellent burgers that stayed together on the grill and these stretch burgers n onion gravy was outstanding. 

Click on sequence thumbnail pixs for a larger screen view:

NOTES:  I use the same recipe for "hamburger steak" and most of the time in my case they are venison burger steaks.  Pix below of some pan fried venison burger steaks, burger sized.....my bride scolded me a little for not having any green vegetable on the plate.....the mashed red potatoes, caramelized onions and home made garlic/parsley toast did go very well with the venison burger steak aka stretch burgers.  Below pixs of earlier pan fried venison stretch burgers and onions.

Below pix of another venison stretch burger steak with a little "green" on the plate.  Grin if you must.

We have plenty of home grown "deck" container tomatoes getting ripe as evidenced by this setting!  

Web published by Bill aka Mickey Porter 07-27-08 with updated pixs on 04-09-13.