Venison Burger with Fried Duck Egg

Venison Burger with Fried Duck Egg

Venison Burger with Fried Duck Egg

This to me is the Cadillac of burgers; whether it be beef, bison, or ground venison that I used in this recipe. I mixed shallots, garlic, balsamic vinegar and Worcestershire sauce into the venison and grilled the patties to a medium. With venison, you don’t want the burger cooked well done since it’s so lean. A little pink is ok. Then I topped the burger with garlic aioli and a fried duck egg; all on a toasted brioche bun.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Keyword: how to make, main course, signature dishes, wild game
Servings: 2 burgers
Author: Alex Gorgos

Equipment

  • chimney starter
  • charcoal
  • charcoal grill

Ingredients

  • 1 lb ground venison
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tbsp butter or duck fat
  • 1 duck egg
  • garlic aioli
  • 2 brioche buns toasted

Instructions

  • Mix the ground venison with the balsamic vinegar, Worcestershire sauce, shallots, garlic, salt, and pepper.
  • Form 2 – 8 oz patties.
  • Turn the charcoal gray in the chimney starter. Pour in the grill and place the grate on. Place the patties directly over the charcoal.
  • Grill for 4-5 minutes a side for a medium center.
  • Once the burgers are done, melt the butter in a small skillet over medium high heat. Crack in the duck egg. Cook for 2 minutes.

Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.